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Pumpkin Hummus Recipe

This pumpkin hummus recipe is a dose of sweet and savory. This vegan dish uses canned pumpkin, chickpeas, olive oil, and honey and is the perfect complement to any spread. Like it sweet? Add in pumpkin pie spice.

pumpkin hummus on a plate with crackers and cornbread

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This post is sponsored by Tony Chachere’s. All opinions are my own.

Making your own hummus at home is so easy! You only need a few staple ingredients and you can make this with or without tahini.

What Type of Chickpeas to Use

I use a 15 ounce can of garbanzo beans. Drain them first, this is important. The terms chickpeas and garbanzo beans are used interchangeably. They mean the same thing.

chickpeas, pureed pumpkin, olive oil, and honey in separate bowls

Spices and Seasoning

I’m using Tony Chachere’s seasoning in this recipe. I have been a fan of their store-bought seasoning for YEARS. I use it in my Instant Pot Gumbo, Instant Pot Cabbage, Instant Pot Collard Greens, and other recipes.

It has always been my go-to Creole seasoning because it is packed with flavor. I’m so excited that I recently noticed they have lite and no salt versions now!

I used their lite creole seasoning in this recipe. You can use original creole seasoning if you wish. The lite blend has 1/3 less sodium than the original.

Tony Chacheres Lite Creole Seasoning

How to Make Pumpkin Hummus

  1. Add pureed pumpkin, chickpeas, lite creole seasoning, honey, garlic powder, and olive oil to a blender or food processer.
  2. Blend until combined.
un-blended pumkin hummus in a food processor
pumpkin hummus in a food processor

What to Eat and Serve With It

pumpkin hummus on a cutting board with cornbread and crackers

How to Make it Spicy

Add a teaspoon or more of red cayenne pepper if you’re looking for a kick. You can also add a dose of chili powder or jalapeno peppers.

How to Make it Sweet

Add pumpkin pie spice if you want a combination of sweet and savory! You can also add additional honey.

person holding a cracker with pumpkin hummus

How to Store It

You can store it in the fridge tightly sealed for up to 4 days.

Freezer Tips

Freeze the hummus in an airtight container. It will expand a little bit, so don’t fill the container up completely. It will freeze up to 4 months. Thaw it overnight in the refrigerator when ready to use.

More Pumpkin Recipes

Pumpkin Crisp
Keto Low Carb Pumpkin Pie
Keto Pumpkin Mug Cake
Keto Low Carb Pumpkin Bread
Keto Low Carb Pumpkin Muffins
Keto Pumpkin Spice Latte
No Bake Pumpkin Cheesecake Bars
Keto Low Carb Pumpkin Cookies

pumpkin hummus on a plate with crackers and cornbread
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5 from 1 vote

Pumpkin Hummus Recipe

This pumpkin hummus recipe is a dose of sweet and savory. This vegan dish uses canned pumpkin, chickpeas, olive oil, and honey and is the perfect complement to any spread. Like it sweet? Add in pumpkin pie spice.
Course Side Dish
Cuisine American
Keyword pumpkin hummus, pumpkin hummus recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 servings
Calories 69kcal

Ingredients

Instructions

  • Add all of the ingredients to a blender or food processer (exclude the paprika if planning to garnish).
  • Blend until combined. If you want to thin out the hummus, you can add water. Start with a teaspoon and add more as needed. I find that I don't need any and the texture suits my liking.
  • Serve.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 69kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g
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Recipe Rating




Emily R

Tuesday 1st of December 2020

Made this for an appetizer on Thanksgiving day and it was great! The perfect amount of savory and sweet. Thanks, Brandi!

staysnatched

Tuesday 1st of December 2020

You're welcome! I'm glad you enjoyed it.

Julia May

Saturday 14th of November 2020

Loved this!

staysnatched

Wednesday 18th of November 2020

Wonderful!