Smoky Pumpkin Hummus
This smoky, savory pumpkin hummus is an easy, healthy snack for fall. It’s perfect for using that half can of pumpkin in your refrigerator! (vegan, gluten-free)
- Author: Kaleigh
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: about 2 cups 1x
- Category: snack
- Method: no cook
- Cuisine: Mediterranean
- 1 cup canned chickpeas, drained (reserve the liquid)
- 1 cup pumpkin puree
- 2 tbsp tahini
- Juice from 1 lime
- 3 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne (or to taste)
- Chickpea liquid as needed
- Add all ingredients to a food processor (I love this mini one!) and blend until smooth.
- Stop to scrape down the sides with a spatula and add reserved chickpea liquid as needed to reach a smooth, creamy consistency.
- When you drain the chickpeas, reserve some of the liquid and add it as needed while blending the hummus for that smooth, silky texture.
- I think this hummus tastes best after it’s had a couple of hours to sit in the refrigerator to really let the flavors mesh.
- Taste and adjust the cayenne pepper to your preferred spice level. If you’re serving to young kids, you may want to be a little more conservative.
- If you absolutely must leave the tahini out, add a little olive oil in it’s place or you can even substitute a runny, all natural peanut butter.
- Feel free to use a fresh clove of garlic if you’d like, but the garlic will get stronger as it sits in the refrigerator, so if you’re not going to eat all of it in the next day or so, I’d use powder.
- If you don’t have chickpeas, you can use any canned white bean.
- This recipe also works great with mashed sweet potato or butternut squash in place of the pumpkin!
- If you’re serving to babies, leave out the salt and make sure you use low sodium chickpeas.
Keywords: smoky pumpkin hummus, savory pumpkin hummus recipe, healthy pumpkin hummus