Can I use roasted pumpkin instead of pumpkin puree?

Absolutely! Roasted pumpkin hummus has an even richer, more complex flavor than using canned puree. Just make sure your roasted pumpkin is completely cool before adding it to the food processor. I actually prefer using roasted pumpkin when I have the time because it adds that lovely caramelized sweetness.

How can I make the hummus creamier?

The secret to ultra-creamy chickpea pumpkin hummus is in the processing time and liquid balance. Process for at least 2-3 minutes, and don't be afraid to add water, one tablespoon at a time, until you reach your desired consistency. Some people also remove the skins from their chickpeas, but honestly, I've never found it necessary.

What can I serve with pumpkin hummus?

This healthy hummus dip is incredibly versatile! Beyond the classic veggie and pita combo, try it spread on toast, dolloped on grain bowls, or even used as a sandwich spread. It's also fantastic with roasted vegetables or as part of a mezze platter for entertaining.

How long can I store pumpkin hummus in the fridge?

Your fall hummus recipe will stay fresh in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually improve after a day or two, so it's perfect for meal prep. Just give it a stir before serving and add a drizzle of olive oil if needed.

Creamy Pumpkin Hummus Recipe Healthy Dip in 5 Minutes

Description

A delicious, creamy pumpkin hummus that’s packed with fall flavors and loaded with protein. This healthy dip is quick to make, naturally vegan and gluten-free, and perfect for snacking with veggies, pita, or toast.

Ingredients

Scale

1 (14-ounce) can chickpeas, drained
1 cup pumpkin puree (or roasted pumpkin)
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cumin
1 tablespoon extra virgin olive oil
2 tablespoons tahini
2 tablespoons fresh lemon juice
3 cloves garlic, peeled

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Instructions

Add all ingredients to your food processor in this order: chickpeas, pumpkin puree, salt, chili powder, cumin, olive oil, tahini, lemon juice, and garlic.
Process until smooth and creamy, about 2-3 minutes. Stop and scrape down the sides as needed to make sure everything gets well combined.
Check the consistency – if your chickpea pumpkin hummus seems too thick, add water one tablespoon at a time until you reach your desired creaminess.
Taste and adjust seasonings as needed. Sometimes I add an extra pinch of salt or a squeeze more lemon juice depending on my mood.
Transfer to serving bowl and create a shallow well in the center with the back of a spoon.
Garnish beautifully with a drizzle of olive oil, pumpkin seeds, fresh watercress, nigella seeds, and a sprinkle of smoked paprika.

Notes

Feel free to use roasted pumpkin or butternut squash instead of pumpkin puree for richer flavor. Serve with pita bread, naan, fresh vegetables, or spread on toast. Store in airtight container in refrigerator for up to 4 days.