This pumpkin hummus is light and fluffy and full of pumpkin flavor! Dip veggies and crackers into it for the perfect fall snack!
This is an awesome fall dip that can be eaten in a variety of ways and requires just a few simple ingredients to make. I love adding pumpkin puree to hummus because it adds more nutrition like vitamin A, C, E, potassium and fiber.
Plus it adds a little orange color to your hummus which I just love for fall!
This hummus recipe paired with veggies is a power snack is because hummus is a good source of protein and fiber and veggies also contain fiber. Both protein and fiber contribute to satiety, keeping you fuller for longer and satisfied.
Most of us are not getting enough fiber, which also helps with healthy digestion, so I always make it a point to make sure my meals and snacks incorporate whole grains, fruits and veggies for more fiber!
Ingredients for Savory Pumpkin Hummus
- chickpeas aka garbanzo beans **
- pumpkin puree
- olive oil
- tahini
- lemon
- garlic
- salt and pepper
- greens, pumpkin seeds, and roasted chickpeas for garnishing (optional. here I used carrot greens!)
** don’t hate me for saying this, but in order to achieve this whipped like texture and the light and fluffiness that this hummus embodies, you are going to have to peel the skins off of each individual garbanzo bean! Trust me, it’s worth it!
How to Eat Savory Pumpkin Hummus
- paired with crackers (these almond flour crackers are my favorite!)
- paired with raw veggies like carrots, broccoli or cauliflower florets, jicama, cucumbers, etc.
- in a fall pumpkin hummus bowl (pictured below) (I added pumpkin hummus to the plate and topped it with roasted chicken plus roasted fall veggies like delicata squash, golden beets, sweet potato and butternut squash)
- on a sandwich
- added to a charcuterie board with different cheeses, crackers, and nuts.
Savory Pumpkin Hummus
Ingredients
- 1 can garbanzo beans no salt added if possible
- reserved aquafaba liquid from chickpeas. do not discard!
- 3/4 cup pumpkin puree
- 1/3 cup tahini
- 1 clove garlic
- 1/2 of a lemon juiced
- pinch of salt
- 2 tbsp. olive oil
Instructions
- Drain can of chickpeas. Save the liquid aka aquafaba for putting back into the hummus. Remove all of the thin skins off the chickpeas and discard them. (I realize this is a super tedious task, but it really makes a difference with the texture!)
- Add to food processor along with tahini and pulse until combined.
- Add in pumpkin puree, lemon juice, garlic and salt. Continue pulsing.
- Add aquafaba 1 tbsp at a time and pulse to help thin out the hummus (I’ve found that about 4 tbsp. gets you the right consistency.)
- Remove from food processor and add to a bowl. Finish with olive oil and and pumpkin seeds or roasted chickpeas as a garnish. Store in the fridge in an airtight container for up to a week.
Fall in Love With These Pumpkin Recipes Too
- Pumpkin Chickpea Blondies {GF, DF}
- Paleo Pumpkin Turkey Meatballs
- Better than Starbucks Pumpkin Bread
- Pumpkin Shakshuka {GF}
Do you love pumpkin and pumpkin spice foods as much as I do? Be sure to check out this list of my 25 best healthy pumpkin foods!
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