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Resourceful and Scrumptious Pumpkin Hummus

Fall calls for plenty of pumpkin recipes.  At some point, I grow weary of pumpkin muffins, pies, and baked goods, and I am always looking for a recipe to use up the last little bit of puree in the cabinet. 

I have been experimenting with new, savory pumpkin recipes, from comforting Kadu to this delectable pumpkin hummus with satisfying results this year. I no longer dread the half cup of pumpkin leftover in the refrigerator because I know I can make savory, crave-worthy dishes with the remains. Hummus regularly graces our refrigerator as the perfect simple snack. Still, this very special hummus celebrates all the goodness of Mediterranean flavor with the addition of pumpkin, making it a very special hummus, indeed. 

pumpkin hummus
Photo by: Brodie Porterfield

Ingredients

  • 1 15.5 oz. can of chickpeas 
  • 3/4 cup of pumpkin 
  • 1/4 cup of olive oil
  • 1 tsp. Tahini
  • 1/2 tsp. Of garlic
  • 1/2 tsp. Cumin
  • 1/4 tsp. Sumac
  • A dash of Nutmeg
  • 1/4 tsp. Smoked Paprika
  • 1/4 tsp. Salt 
  • 1/4 tsp. Pepper
  • A squeeze of lemon 
  • Optional: Extra olive oil and dried parsley for serving 
  • Pita, crackers, or raw vegetables for serving 
Chickpeas and pumpkin puree on parchment paper.
Photo by: Brodie Porterfield

Chickpeas

Chickpeas, or garbanzo beans, blend into a smooth, pillowy texture enriched with olive oil and delicious spices to give you perfect hummus. For the creamiest, freshest hummus, use fresh chickpeas and remove their skins before blending them with your other ingredients. 

I wanted to take a more straightforward approach, so I used canned chickpeas, and I roasted them slightly to bring out the nutty undertones. 

Hands using a can opener to open a can of chickpeas.
Photo by: Brodie Porterfield

The Process

Place your pumpkin puree, chickpeas, and garlic on a lightly oiled roasting pan, set your oven to broil, and allow the ingredients to toast slightly for about 2 to 3 minutes. Once the chickpeas turn a deeper brown, you are ready to whip them up in the blender. 

Chickpeas and pumpkin puree on parchment lined baking sheet in oven.
Photo by: Brodie Porterfield

Substitutions

While other beans can replace chickpeas in this recipe for similar texture, the distinct flavor of garbanzo beans differs from most other beans. White beans like navy beans give this recipe a lighter taste, while black beans have a more pungent flavor. 

If you decide to swap your garbanzos for other beans, I suggest also adapting your spice mixture to suit the flavors of the beans better. Black beans pair nicely with Mexican spices like cayenne and cumin, while white beans pair nicely with Italian herbs like basil and oregano. 

Pumpkin

One of the ingredients most associated with fall, the pumpkin, makes its way into this dip, adding seasonal sweetness and warmth to this delectable hummus. When mixed with chickpeas, pumpkin’s earthy notes strike through and add depth to an already appetizing puree of ingredients. 

Closeup of pumpkin puree with minced garlic on top.
Photo by: Brodie Porterfield

Substitutions

If you have no pumpkin puree in your pantry, do not fret. Simply find a sweet and hardy vegetable like a sweet potato, carrot, or butternut squash, and roast it until the flesh becomes soft enough to blend into smoothness. Also, if you wish to skip the sweet root veggies entirely, your hummus will satisfy you with its most traditional Mediterranean flavors. 

Overhead view of bottle of olive oil.
Photo by: Brodie Porterfield

Olive Oil 

For the best hummus texture, use olive oil to thin your beans’ consistency without watering them down. Olive oil adds a little fat and a lot of flavor to foods. When left raw, its lingering finish gratifies every taste bud, filling your mouth with its goodness. 

Hands measuring olive oil into food processor of pumpkin hummus ingredients.
Photo by: Brodie Porterfield

The Process

Marry all your roasted ingredients together with the olive oil in the blender. Add more olive oil for a smoother texture. 

Substitutions

You can make hummus without olive oil. You will find the texture slightly thicker, but the ingredients will still sing with their natural flavors. 

Replacement oils like grape seed oil, peanut oil, almond, or walnut oil may be used. Their flavor will change the taste of the hummus slightly, so add a little at a time, frequently tasting to ensure your liking. 

Tahini

Tahini plays a significant role in adding nutty undertones and silky texture to the hummus. To me, this element might be the most necessary for authentic Mediterranean hummus. The sesame paste in Tahini also melds and emulsifies all of the ingredients, serving as the second central component, only overshadowed by the fundamental chickpea. 

View of open container of tahini paste.
Photo by: Brodie Porterfield

Substitutions

In a pinch, Tahini can be replaced with a small amount of yogurt and sesame oil for similar results. Be careful with the sesame oil, though, because its strong flavor can be overpowering when overused. 

 Garlic 

When added raw, garlic adds pungent, zesty animation to hummus. When roasted, garlic plays along with the sweeter ingredients in this dish and adds cozy warmth that merges delightfully with every component. 

Substitutions

Garlic powder can replace garlic in this recipe.

Cumin 

For a smokey bite that does not compete with the delicate flavor of pumpkin, cumin is the perfect ingredient. Its earthy toasty flavor gives a similar sensation to warm bread just out of the oven. 

Substitutions

If at all possible, go buy yourself some cumin. It tastes great in so many recipes, but for those in a panic, currently prepping hummus with no cumin in their pantry, taco seasoning, coriander, or a mild chili powder can make for a similar taste experience. 

Hands measuring out spoon of sumac spice.
Photo by: Brodie Porterfield

Sumac 

Sumac, a spice blend made from the flower of shrubs, adds a bright flavor to this dip. Its flavor notes are sour and earthy, similar to thyme, but more boisterous in taste.

Substitutions

When I do not have sumac on hand, extra lemon juice or zest, vinegar, lemon pepper, or other acidic additions make their way into my recipe. Sumac uniquely offers that shrubby earthiness that feels a bit medicinal and healing, so fresh thyme or lemon basil might also make a suitable substitution.

View of food processor bowl with spices sprinkled into it, including smoked paprika.
Photo by: Brodie Porterfield

Smoked Paprika

When I cook Mediterranean food, smoked paprika almost always finds its way into the recipe. When you add smoked paprika to food, you take the easiest route to that smoldering, robust barbecue-Esque flavor.

Why does smoke taste so amazing in food? It literally makes your mouth salivate, and when your mouth waters, it builds up the desire to eat more and more delicious hummus. 

Closeup view of spices in food processor bowl.
Photo by: Brodie Porterfield

Substitutions

Sweet paprika, regular paprika, extra cumin, or even chili powder (in small doses) can replace the smoked paprika in this recipe. 

Nutmeg sprinkled in food processor bowl.
Photo by: Brodie Porterfield

Nutmeg

Just a dash of nutmeg implements extra warm nutty flavor in this pumpkin hummus. (You can skip this step if you do not have any nutmeg.)

Open jar of nutmeg spice.
Photo by: Brodie Porterfield

A Squeeze of Lemon

While I have implemented a few other acidic notes in this dish (sumac), the addition of lemon brings this hummus into a new realm of pleasure. The bitter notes brighten and heighten the dip and make your taste buds sing with zingy refreshment.

Because I was low on fresh lemons, I used the juices of the preserved lemon you see below.

Closeup of hand holding the rind of a preserved lemon.
Photo by: Brodie Porterfield

Substitutions

While lemon plays best with the other ingredients in pumpkin hummus, orange, lime, grapefruit, or vinegar can be used in its place. 

Toppers and Dippers

Hummus toppers elevate a regular appetizer to a sensational treat. I like adding an extra drizzle of olive oil and fresh or dried parsley flakes, but the options are endless. Roasted red peppers, cucumbers, dill, nutmeg, roasted nuts, pickled peppers, etc.… all make fantastic additions to this dish. Consider what might pair nicely with pumpkin, and go from there. A drizzle of honey or another sweet topping might even feel appropriate in small doses. 

Pita, crusty bread, crackers, and an assortment of fresh vegetables are perfect implements for dipping into your hummus. 

Food processor bowl with chickpeas, pumpkin puree, and spices in preparation for blending.
Photo by: Brodie Porterfield

Storage

We (my husband and I) eat hummus a lot, and this recipe feeds us for days. We simply wrapped our serving dish tightly in plastic wrap and stored it between meals for about a week. 

Pairings

Because I connect the flavors of hummus with great Mediterranean flavors, I love pairing it with this fall salad. The tahini and pomegranate pair so beautifully with the pumpkin in the hummus. You can substitute feta for gorgonzola to keep the Mediterranean theme going. 

A Greek beer like Mythos, paired with pumpkin hummus makes for a perfect happy hour snack. If you prefer wine, Greek wines are easy to find in large wine stores, and they are even reasonably inexpensive. This dry white wine called Kourtaki is only $7.99, and its unique piney flavor would balance beautifully with the sweetness of the pumpkin hummus. 

To continue the pumpkin Mediterranean flavor sensation, serve your hummus with Kadu and kofta. Be sure to use some of the beautiful spices from your hummus in your meat. That way, all of the flavors will echo in harmonious splendor over your taste buds. 

Hand pressing the button on a food processor to blend pumpkin hummus ingredients.
Photo by: Brodie Porterfield

Pumpkin Hummus 

At every party I attend, at least one person brings hummus. It is an everyman dish, for sure. Why not make yours a little more interesting by adding a little pumpkin. The unexpected element will have your guests excited about a flavorful addition to a party favorite, and you will be voted best at pleasing palettes. 

Pinterest image of pumpkin hummus.
pumpkin hummus

Resourceful and Scrumptious Pumpkin Hummus

Yield: 8

This very special hummus celebrates all the goodness of Mediterranean flavor with the addition of pumpkin, making it a very special hummus, indeed.

Ingredients

  • 1 15.5 oz. can of chickpeas
  • 3/4 cup of pumpkin
  • 1/4 cup of olive oil
  • 1 tsp. Tahini
  • 1/2 tsp. Of garlic
  • 1/2 tsp. Cumin
  • 1/4 tsp. Sumac
  • A dash of Nutmeg
  • 1/4 tsp. Smoked Paprika
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • A squeeze of lemon juice
  • Optional: Extra olive oil and dried parsley for serving
  • Pita, crackers, or raw vegetables for serving

Instructions

  1. Roast Chickpeas, Pumpkin puree, and garlic under a broiler just until the ingredients begin to brighten in color. (You can skip this step if you are in a hurry.)
  2. Add all of your ingredients (Other than the pita and crackers) into a blender or food processor and blend until ingredients are incorporated into smooth texture.
  3. Place hummus in a serving bowl and pour extra hummus and parsley over the top (if desired).
  4. Serve with hummus, crackers, or raw vegetables.
  5. Enjoy!

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