Garlic Pumpkin Hummus

This garlic pumpkin hummus is one of my favorite dips to make in the fall. Pumpkin purée blends right in with the chickpeas and tahini, giving the hummus a creamy texture, a warm orange color and a subtle pumpkin flavor. I like to finish it with olive oil and roasted pumpkin seeds before setting it out with something warm for dipping.

I usually have homemade pumpkin purée in the fridge this time of year, and this is such a good way to use a little extra. Everything goes into the food processor, so it's an easy appetizer to make when friends are coming over. It's vegan, gluten-free, and just as good spread on a sandwich the next day.

What You'll Need

• Chickpeas: The base of the hummus. I use garbanzo beans.
• Pumpkin purée: Homemade pumpkin purée works beautifully here. Use plain purée, not pumpkin pie filling.
• Garlic: Gives the hummus its savory flavor.
• Tahini: Adds richness and that familiar hummus flavor.
• Ice water: Helps the hummus blend until it's light and creamy.
• Maple syrup: Just a touch, if you want it. It rounds out the pumpkin without making the hummus taste sweet.
• Salt: Brings all the flavors together.

For serving, I love a drizzle of good extra virgin olive oil, flaky salt, and roasted pumpkin seeds. The seeds add the best little crunch against the creamy hummus.

How to Make Garlic Pumpkin Hummus

Add the chickpeas, pumpkin purée, garlic, tahini, ice water, salt, and optional maple syrup to a food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed. Give it a taste and adjust the salt before spooning it into a shallow serving dish.

Use the back of a spoon to make a few swirls, then add the olive oil and toppings. I like to leave some of the hummus uncovered so you can see that gorgeous pumpkin color.

What to Serve With Pumpkin Hummus

My favorite pairing in the fall is warm crispy socca. If you make the linked recipe, simply leave off the avocado mash and use the socca for dipping.

It's also delicious with gluten-free pita, chips, or crunchy vegetables. Sliced apples are unexpectedly good with it, too-their sweetness works so well with the garlic and tahini. You can also spread it on a sandwich or add a scoop to a grain bowl, just as you would with classic hummus.

For a holiday appetizer, I sometimes add pomegranate seeds on top. They look so pretty against the orange hummus and give each bite a little burst of tartness.

Why Add Pumpkin to Hummus?

Mostly because it tastes good! Pumpkin makes the hummus extra creamy and adds a gentle sweetness that balances the garlic and tahini. The flavor is subtle, so it still tastes like hummus - just with a fall twist.

Pumpkin also adds fiber and carotenoids, including beta-carotene. I love finding another savory way to use it when I have purée left over from baking.

More Vegan and Gluten-Free Pumpkin Recipes

If you're in pumpkin mode, here are a few more savory recipes I make this time of year:

Pumpkin Soup
Creamy Pumpkin Garlic Pasta
Pumpkin Chili
Pumpkin Risotto
One-Pot Pumpkin Curry

Give This Pumpkin Hummus a Try

I make this dip a lot during pumpkin season, especially when I need something easy to put out for guests. The olive oil, pumpkin seeds, and creamy hummus together are so good. If you make it, I'd love to hear what you served with it!

@eatingbyelaine Celebrate October with garlic 🧄 🎃 pumpkin hummus #pumpkinseason #pumpkinrecipes #hummusrecipe #hummussquad #hummusdip #veganrecipes ♬ I Gotta Feeling - The Black Eyed Peas

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• Chickpeas
• Pumpkin
• Pumpkin Seeds
• Tahini
• Fall
• Halloween
• Thanksgiving
• Gluten-Free
• Nut-Free
• Refined Sugar-Free
• Vegan
• Easy
• Hidden Veggies
• Kid-Friendly
• Quick