Oh my goodness, you have to try this Vegan Pumpkin Hummus! I stumbled upon this magical combo one fall when I had half a can of pumpkin puree left after baking. “What if…” I thought, tossing it into my usual hummus recipe. The result? Pure creamy, spiced perfection that had my whole family begging for the recipe. It’s packed with protein from the chickpeas, loaded with fiber, and ready in just 10 minutes—no cooking required! Seriously, this stuff is so good you’ll want to eat it by the spoonful (no judgment here). The warm spices and pumpkin make it taste like autumn in a bowl, but trust me, you’ll crave it year-round.
Table of Contents
Why You’ll Love This Vegan Pumpkin Hummus
This isn’t just any hummus—it’s the cozy, creamy, pumpkin-spiced upgrade your snack game needs! Here’s why it’s a must-try:
- Unbelievably creamy texture (thanks to that pumpkin magic!)
- Ready in 10 minutes flat—just toss everything in the food processor
- Packed with protein and fiber from chickpeas, so it’s actually good for you
- Versatile as can be: dip it, spread it, or eat it straight from the bowl
- Tastes like autumn with warm cumin and smoked paprika
Seriously, once you try this, regular hummus will seem so… basic.
Vegan Pumpkin Hummus Ingredients
Grab these simple ingredients – I bet you’ve got most of them already! The magic happens when these pantry staples come together:
- 1 can (15 oz) chickpeas, drained and rinsed (save that aquafaba for another recipe!)
- 1/2 cup pumpkin puree (not pumpkin pie filling – we want just plain pumpkin)
- 2 tbsp tahini (the good stuff from the Middle Eastern market if you can find it)
- 2 tbsp fresh lemon juice (about 1 juicy lemon)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 1 tbsp olive oil (plus extra for drizzling)
- 1 tsp ground cumin (your kitchen will smell amazing)
- 1/2 tsp smoked paprika (regular paprika works, but smoked is magic)
- 1/4 tsp salt (or to taste – I like flaky sea salt)
- 2-3 tbsp water (as needed to get that perfect creamy texture)
Ingredient Notes & Substitutions
No tahini? No problem! Try using:
- Almond butter or sunflower seed butter (though the flavor will be different)
- Extra olive oil if you’re really in a bind
Other easy swaps:
- Lime juice works if you’re out of lemons
- Fresh garlic gives the best flavor, but 1/2 tsp garlic powder works in a hurry
- For low-sodium, just skip the added salt – the chickpeas have plenty on their own
- If you’re feeling fancy, roast your garlic first for an extra special flavor boost
My secret? Always taste as you go – want more spice? Add another pinch of cumin. Need more tang? Squeeze in extra lemon. Make it yours!
Print
Creamy 10-Minute Vegan Pumpkin Hummus You’ll Crave
- Total Time: 10 mins
- Yield: 2 cups
- Diet: Vegan
Description
A creamy, flavorful hummus with pumpkin puree and warm spices. Perfect for dipping or spreading.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup pumpkin puree
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 2–3 tbsp water (as needed)
Instructions
- Add chickpeas, pumpkin puree, tahini, lemon juice, garlic, olive oil, cumin, paprika, and salt to a food processor.
- Blend until smooth, scraping down the sides as needed.
- Add water 1 tbsp at a time to reach desired consistency.
- Transfer to a bowl and drizzle with olive oil before serving.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Serve with pita bread, crackers, or fresh veggies.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern
How to Make Vegan Pumpkin Hummus
Okay, here’s where the magic happens – and it’s so easy you’ll laugh! Just follow these simple steps:
- Grab your food processor (that blender will work too in a pinch). Toss in the chickpeas, pumpkin puree, tahini, lemon juice, garlic, olive oil, cumin, paprika, and salt. No need to be precious about the order – just dump it all in there!
- Blend for about 2 minutes, stopping to scrape down the sides with a spatula. You want everything to get nice and friendly in there. At this point it might look a bit thick – that’s perfect!
- Now the secret weapon: drizzle in water 1 tablespoon at a time while blending. This is where you get to decide your perfect consistency – I usually add about 2-3 tbsp total for that dreamy, dippable texture.
- Taste and adjust like a pro chef! Need more salt? More lemon? This is your moment to shine. Blend again for another 30 seconds to mix in any additions.
- Transfer to your prettiest bowl (or just eat it straight from the food processor – again, no judgment here). Drizzle with a little extra olive oil and maybe a sprinkle of paprika for that Instagram-worthy finish.
Pro Tips for Perfect Texture
Want to take your hummus game to the next level? Here are my hard-earned tricks:
- Peel those chickpeas! Yes, it’s tedious, but rubbing them between paper towels removes the skins for ultra-creamy results. Perfect for when you’re trying to impress.
- Start with less water than you think you need. You can always add more, but you can’t take it out once it’s too thin!
- Let it rest for 30 minutes before serving if you can wait. The flavors get even better as they mingle.
- For silky smooth hummus, blend for a full 3-4 minutes. That extra time makes all the difference in texture.
- Chill out if it’s too thick straight from the processor – the pumpkin makes it thicken slightly as it sits.
The best part? There’s no wrong way to do this – even my “failed” batches still disappeared fast!
This creamy vegan pumpkin hummus is ready in just 10 minutes and makes the perfect fall-inspired snack or appetizer. If you can’t get enough pumpkin flavor, you’ll love this indulgent Pumpkin Magic Cake that transforms simple ingredients into a show-stopping dessert.
Serving Suggestions for Vegan Pumpkin Hummus
This hummus is basically a culinary chameleon – here’s how I love to use it (though honestly, a spoon works too!):
- Classic dipper: Warm pita wedges, crunchy carrot sticks, or crispy crackers
- Breakfast upgrade: Smear it on toast with avocado slices (trust me on this)
- Sandwich secret weapon: Swap mayo for hummus in wraps and veggie burgers
- Party trick: Serve in a hollowed-out mini pumpkin for autumn gatherings
- Salad booster: Thin it with lemon juice for an instant creamy dressing
My kids even love it as a healthy after-school snack with apple slices – the pumpkin makes it feel like dessert!
Storing and Reheating Vegan Pumpkin Hummus
Here’s the good news – this hummus keeps beautifully in the fridge! Just transfer it to an airtight container (I love using mason jars because they’re cute and functional) and it’ll stay fresh for up to 5 days. The flavors actually deepen and get even better after a day or two – like a fine wine, but for hummus!
Now, I know what you’re thinking – “Can I freeze it?” Honestly? I wouldn’t. The texture changes when thawed, getting a bit grainy and watery. Plus, it’s so quick to make fresh that you’ll probably finish it before freezing even crosses your mind!
One quick tip: If your hummus thickens up in the fridge (which it tends to do), just stir in a teaspoon of water or lemon juice to bring back that creamy consistency. And whatever you do, don’t microwave it – this is meant to be enjoyed cold or at room temperature for the best flavor and texture.
Vegan Pumpkin Hummus Nutritional Information
Here’s the best part about this hummus – it’s packed with good-for-you ingredients! You’re getting plant-based protein from the chickpeas, healthy fats from the tahini and olive oil, and a boost of fiber from both the chickpeas and pumpkin. Plus, all those warm spices aren’t just delicious – they come with their own health benefits too!
Now, I’m no nutritionist (just a hummus-obsessed home cook), so remember that these values can change based on your exact ingredients and brands. That said, what I love most is knowing I’m feeding my family something wholesome that tastes like a treat. It’s vegan, gluten-free, and can easily be oil-free if you skip the drizzle (though I’d never recommend missing out on that flavor!).
Pro tip: If you’re watching certain macros, just adjust the tahini or oil amounts to suit your needs. But honestly? When something tastes this good and makes you feel this good, I say enjoy every creamy bite!
For endless seasonal inspiration, explore Pinterest, where creative pumpkin recipes, vegan favorites, and quick party appetizers are always trending.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Roast 1/2 cup of fresh pumpkin until tender, then puree. Just make sure it’s as smooth as the canned stuff – nobody wants chunky hummus!
Is this pumpkin hummus gluten-free?
Yes! All the ingredients are naturally gluten-free. Just double-check your tahini brand if you’re super sensitive, but most are safe.
Why is my hummus bitter?
Old tahini can turn bitter. Taste yours first – it should be nutty and smooth. Also, go easy on the garlic; raw garlic gets stronger as it sits.
Can I make this without a food processor?
A good blender works, or mash by hand for chunkier texture. No gadgets? Try a potato masher and some elbow grease – it’ll be rustic but delicious!
How spicy is this?
Not at all unless you want it to be! The smoked paprika adds depth, not heat. For kick, add a pinch of cayenne or chili flakes.
Alright, enough talking – it’s time to make some magic happen in your kitchen! Whip up this Vegan Pumpkin Hummus and prepare to amaze yourself (and anyone lucky enough to get a taste). Snap a pic of your beautiful creation and tag me – I live for seeing your kitchen victories. Whether you’re enjoying it with pita, spreading it on toast, or sneaking spoonfuls straight from the bowl (again, no judgment), I just know you’re going to fall as hard for this recipe as I did. Now go get blending – your taste buds will thank you!