Creamy Savory Pumpkin Hummus

Pumpkin Hummus is a tasty variation of chickpea hummus, the famous Middle Eastern sauce made with chickpeas and tahini. A very easy recipe to make and ideal during the autumn season, when pumpkin is at its most flavorful and fragrant. In this version, we baked the pumpkin in the oven, then removed the pulp and sautéed it in a pan with oil, garlic and herbs. Once well flavored, we blended it with tahini sauce, a sesame seed paste essential for this preparation, smoked paprika, extra virgin olive oil, salt and pepper.

The result is a delicate cream with an enveloping consistency, perfect to serve as an appetizer or at brunch time.

What is Pumpkin Hummus?

Pumpkin hummus is a modern twist on a centuries-old classic. Traditional hummus, a Middle Eastern dish made from blended chickpeas, tahini, olive oil, lemon, and garlic, has been enjoyed for millennia. Pumpkin hummus, however, adds a seasonal, flavorful twist to the original, incorporating roasted pumpkin to create a creamy, slightly sweet version that’s perfect for fall. While pumpkin itself has deep roots in Native American cuisine, it’s the fusion of this beloved autumn vegetable with traditional hummus that has captivated modern palates. Fun fact: pumpkins are technically a fruit, and blending them into hummus not only adds a boost of vitamins but also a vibrant orange hue, making this dish as visually striking as it is tasty!

Pro Tips for The Best Pumpkin Hummus

• Fresh garlic will give the hummus a bolder, more vibrant taste.
• If the hummus is too thick, gradually add water or olive oil until you reach the desired creaminess.
• Make sure to blend the hummus long enough for a silky-smooth texture.
• Don't forget to taste and adjust salt, lemon juice, and spices like cumin or paprika for extra flavor.
• Let the hummus sit in the fridge for an hour before serving to allow the flavors to meld together.

What is The Best Pumpkin to Use for Hummus?

For this recipe we used butternut squash, also called "violina" for its particular oblong shape that makes it resemble, once cut lengthwise, a violin case. With a tender and compact pulp, it has a pleasantly sweet taste and a particular hazelnut aftertaste. If you like, you can use the variety you prefer, better if it has firm pulp and is not very watery. You can also opt for the one already cut into pieces: it will be quicker and more practical.

Can I Use Canned Chickpeas for This Hummus?

Yes, you can absolutely use canned chickpeas for pumpkin hummus! They’re a convenient and time-saving option. Just make sure to rinse and drain them well to remove excess sodium and any canned taste. They blend smoothly with the roasted pumpkin, giving you a deliciously creamy hummus without the hassle of cooking chickpeas from scratch.

Can I Use Frozen or Canned Pumpkin Instead?

Yes, you can use frozen or canned pumpkin for pumpkin hummus! If using frozen, make sure to thaw and drain any excess moisture before blending. For canned pumpkin, opt for plain, unsweetened puree (not pumpkin pie filling). While fresh roasted pumpkin offers a deeper flavor, both frozen and canned work as convenient alternatives.

Can I Omit Chickpeas Altogether?

Yes, you can omit chickpeas altogether in pumpkin hummus! This creates a lighter, pumpkin-forward dip, often called "pumpkin dip" or "pumpkin hummus" without chickpeas. You can increase the amount of pumpkin and add ingredients like tahini, olive oil, and spices for a smooth texture. You might need to adjust the seasoning to balance the flavors without the chickpeas' earthiness.

What Can I Substitute Tahini With?

If you don't have tahini, you can substitute it with other creamy ingredients like peanut butter, almond butter, or sunflower seed butter. These alternatives offer a similar texture and nutty flavor, though they may slightly alter the taste. You can also use Greek yogurt for a lighter, tangy twist, or skip it altogether and add extra olive oil for smoothness.

Why is My Hummus So Runny?

Pumpkin hummus might turn out runny if there's too much liquid in the mixture. This can happen if the pumpkin wasn’t properly drained after roasting, thawing, or using canned pumpkin. Another culprit could be adding too much water, olive oil, or lemon juice during blending. To fix it, try adding more chickpeas or reducing the liquid ingredients to achieve a thicker consistency.

What Else Can I Add to This Hummus?

You can flavor the pumpkin hummus however you like: you can add other aromatic herbs such as mint, lemon thyme or fresh parsley, spices or even sunflower seeds, for a pleasant crunch. In addition, you can save the pumpkin seeds, toast them in the oven and use them to season salads and fresh cheeses.

What Can I Use If I Don't Have a Food Blender?

If you don't have a food blender, you can use a potato masher, fork, or even an immersion blender to make pumpkin hummus. While it might not be as smooth, mashing the ingredients together by hand will still give you a delicious, slightly chunkier texture. A mortar and pestle can also work, though it requires more effort!

What Can I Serve This Pumpkin Hummus With?

Pumpkin hummus can be accompanied by croutons, breadsticks, triangles of warm focaccia or even with some tasty vegetable crudités. For a quick and nutritious meal, you can also spread the hummus on a slice of bread and complete everything with cream cheese and a nice mixed salad. If you like, you can garnish the hummus with toasted sesame, pumpkin or sunflower seeds, for a pleasant crunchy note.

Can I Make Pumpkin Hummus Ahead of Time?

Yes, pumpkin hummus can be made ahead of time! In fact, making it a day in advance allows the flavors to meld and deepen. Just store it in an airtight container in the fridge for up to 4-5 days. Before serving, give it a good stir, and if it's thickened, you can add a little water or olive oil to refresh the texture.

Can I Freeze This Pumpkin Hummus?

Of course! You can freeze it for 2-3 months.

More Pumpkin Recipes You'll Love

Pumpkin Puree

Baked Pumpkin Fries

Roasted Pumpkin

Fried Pumpkin Balls

Pumpkin Pesto

Pumpkin Parmigiana

How to Store Pumpkin Hummus

Store pumpkin hummus in an airtight container in the refrigerator for 2-3 days.

How to Make Pumpkin Hummus

Cut the pumpkin into slices or pieces depending on the shape; place it on a baking tray, lined with baking paper, and cook at 392°F (200°C) for about 30 minutes, or until the pulp is soft. Remove from the oven and let cool.

Using a spoon, remove the cooked pulp.

Collect it in a non-stick pan and add a drizzle of extra virgin olive oil, a large clove of garlic and a few sage and rosemary leaves.

Cook for 5 minutes on a high flame, stirring often and crushing the pumpkin with a spoon.

Collect the pumpkin in a food processor.

Add the cooked chickpeas, rinsed well and drained.

Pour the tahini sauce.

Squeeze the lemon juice, filtering it through a strainer.

Add a pinch of smoked paprika to taste.

Season with a pinch of salt, pepper and a drizzle of extra virgin olive oil.

Blend for a few minutes until you get a smooth and creamy consistency; if the hummus is too compact, you can add a drop of water or a drizzle of oil to make it more fluid.

Divide the hummus into bowls and garnish with chopped rosemary and toasted sesame seeds.

Bring to the table and serve, accompanying as desired with croutons, breadsticks, focaccia, vegetable chips or crudités.