1. Can I make this Creamy Pumpkin Hummus ahead of time?

Yes, you can make this hummus up to a week ahead of time. Simply store it in an airtight container in the fridge, and it will stay fresh. The flavors may even intensify over time!

2. How can I adjust the flavor of the pumpkin hummus to be spicier?

If you prefer a spicier hummus, feel free to increase the amount of cayenne pepper or add a pinch of chili powder or smoked paprika. You can also experiment with fresh jalapeños for an extra kick.

3. What should I serve with Creamy Pumpkin Hummus?

This pumpkin hummus pairs well with fresh vegetables like sliced apples, carrots, and bell peppers. You can also serve it with pita chips, root veggie chips, or even use it as a spread in sandwiches or wraps.

4. Can I freeze Creamy Pumpkin Hummus?

Yes, you can freeze this hummus for up to 3 months. To freeze, store it in an airtight container or freezer bag. When ready to use, thaw it in the fridge overnight and give it a good stir before serving.

Creamy Pumpkin Hummus - Easy Recipe in 10 Minutes

Name: Creamy Pumpkin Hummus
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 15-ounce can chickpeas, drained and rinsed; 1 15-ounce can pumpkin purée (not pumpkin pie filling); 2 cloves garlic, minced or grated; ½ lemon, juiced; ⅓ cup tahini; 1 tablespoon pure maple syrup; 1 teaspoon kosher salt; 1 teaspoon ground cumin; ¾ teaspoon ground cinnamon; pinch cayenne pepper; ¼ cup olive oil; ¼ cup ice water

Description

Creamy Pumpkin Hummus is a vibrant and flavorful dip that combines the richness of pumpkin with warm spices like cinnamon and cumin, creating a perfect fall-inspired snack. Easy to make and full of festive flavors, it’s perfect for holiday gatherings or a cozy snack on a crisp autumn day.

Ingredients

Scale

1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can pumpkin purée (not pumpkin pie filling)
2 cloves garlic, minced or grated
½ lemon, juiced
⅓ cup tahini
1 tablespoon pure maple syrup
1 teaspoon kosher salt
1 teaspoon ground cumin
¾ teaspoon ground cinnamon
pinch cayenne pepper
¼ cup olive oil
¼ cup ice water

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Instructions

Prepare the hummus: Add the chickpeas, pumpkin purée, and garlic to the bowl of a food processor, pulsing a few times to break everything up into small pieces.
Add in the lemon juice, tahini, maple syrup, kosher salt, cumin, cinnamon, and cayenne pepper.
Turn on the food processor and slowly stream in the olive oil. Let the processor run for 2-3 minutes to break down the hummus into a creamy mixture.
Gradually add ice water, 1 tablespoon at a time, until you reach the desired smooth texture.
Transfer the hummus to a serving bowl. Drizzle with extra olive oil and top with fresh rosemary or pomegranate arils for a festive touch.
Serve with pita chips, sliced apples, or root vegetable chips. Enjoy!

Notes

Texture Check: Add more ice water or olive oil if the hummus is too thick.
Season to Taste: Feel free to adjust the amount of cayenne pepper or cumin to your preference.
Storage: Store leftovers in an airtight container in the refrigerator for up to a week.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizers, Snacks
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1/8th of the batch
Calories: 120 kcal
Sugar: 4g
Sodium: 300mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg