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Easy Pumpkin Hummus Recipe
Ash Tyrrell

Easy Pumpkin Hummus Recipe

I made this pumpkin hummus on a whim last October when I had half a can of pumpkin puree sitting in my fridge and didn't want it to go to waste. Honestly, I wasn't expecting much. I figured it would just taste like regular hummus with an orange tint. I was so wrong.
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Total Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 small garlic clove – fresh garlic gives a much sharper brighter bite than the jarred stuff, so don't skip it
  • 1 15-ounce can chickpeas (or 1½ cups cooked) – this is the base that gives hummus its body and protein
  • ¾ cup pumpkin puree – use plain canned pumpkin not pumpkin pie filling, which is loaded with added sugar and spice
  • ½ teaspoon kosher salt – balances the sweetness of the pumpkin and rounds out the flavor
  • 1¼ teaspoons ground cumin – this is what gives the dip that warm earthy hummus flavor
  • 2 tablespoons fresh lemon juice – bottled juice works in a pinch but fresh always tastes brighter
  • 1 teaspoon maple syrup – just enough to lift the pumpkin's natural sweetness without making it dessert-like
  • 1 tablespoon olive oil – adds richness and helps everything blend into a silky texture
  • Pinch of cayenne pepper optional – add this if you like a little heat in the background

Method
 

  1. Peel your garlic clove and drop it into the food processor bowl on its own first. Pulse it a few times until it's finely minced. Doing this step separately keeps you from biting into a big chunk of raw garlic later, which can overpower the whole dip.
  2. Open your can of chickpeas and pour them into a strainer, but don't toss that liquid. That starchy liquid, called aquafaba, is handy if your hummus turns out thicker than you'd like later on. Give the chickpeas a quick rinse if you prefer a milder flavor.
  3. Add the drained chickpeas, pumpkin puree, salt, cumin, lemon juice, maple syrup, and olive oil right into the bowl with your minced garlic. If you want a little kick, toss in that pinch of cayenne now before you start blending.
  4. Run the food processor continuously, stopping every so often to scrape down the sides with a spatula. I usually blend for about 60 to 90 seconds total until the mixture turns completely smooth with no visible chickpea skins.
  5. If your hummus feels too thick or stiff, add a splash of that reserved chickpea liquid, one tablespoon at a time, and blend again. I like mine on the thicker side for dipping, but a little looser is nice for spreading.
  6. Give it a taste and adjust the salt, lemon, or cumin to your liking. Transfer it to a serving bowl, add your favorite toppings, and it's ready to go straight away or after a short chill in the fridge.

Notes

  • I always use canned pumpkin puree instead of roasting fresh pumpkin myself, since it saves so much time without sacrificing flavor.
  • I let my hummus chill in the fridge for at least 30 minutes before serving because the flavors deepen and meld together beautifully.
  • I scrape down the food processor bowl more often than I think I need to, because pockets of unblended chickpeas hide near the bottom.
  • I taste as I go and add lemon juice in small increments, since it's easy to overdo the acidity and hard to fix once it's in there.
  • I keep a small jar of the reserved chickpea liquid nearby while blending, just in case I need to loosen the texture at the last minute.