Pumpkin Hummus

🥗 Why We Love This Recipe

• Fall twist on a classic: there's nothing we love more than a good hummus. Who doesn't, really? This pumpkin hummus is just as creamy and delicious as its traditional counterpart, but it's spiked with fall flavors from pumpkin puree and spices. The pumpkin flavor is subtle, but absolutely delicious!
• Perfect for the holidays: we love whipping up a double batch of this to serve as a Thanksgiving appetizer alongside other favorites like stuffed mushrooms, crostini and holiday cocktails. Since pumpkin hummus is naturally vegan and gluten free, it's a great dish to include in your holiday spread – it's something everyone can enjoy!
• Make ahead potential: cut down on holiday stress by making this pumpkin hummus several days ahead of time. It stores well in the fridge and tastes great at any time!
• Versatile: this pumpkin hummus isn't just limited to crudités and crackers. Use it as a spread on a sandwich, on a fall grain bowl, or as an accompaniment to a main dish like this grilled tofu.
• Super easy: simply add everything to a blender and blend until smooth and creamy! This pumpkin hummus couldn't be any easier to whip up in under 10 minutes.

🥄 Ingredients

Here's what you'll need to make this pumpkin hummus:

📋 Ingredient Notes

• Aquafaba: This is the liquid that comes in a can of chickpeas. Make sure to reserve some when you drain the chickpeas - it'll be used in the hummus. It helps make your hummus super smooth and creamy. Trust us, it makes a huge difference! (And no, it doesn't add any weird flavor.)
• Pumpkin purée: We used a canned pumpkin purée in this recipe. If you want to make your own, try this recipe. (Note: pumpkin purée – pure pumpkin without additives – is different from pumpkin pie mix, which contains spices and often sweeteners.)
• Tahini: If you have a sesame allergy, you can substitute with cashew butter, which is pretty neutral and will still add a subtle nutty flavor and creamy texture.
• Lemon juice: freshly squeezed is definitely best in homemade hummus. The stuff from a bottle never tastes as fresh!
• Maple syrup: a small amount of maple syrup works beautifully with the pumpkin, cinnamon, cumin and chili powder. The end result is not at all sweet, but super flavorful and well balanced. If you'd prefer, feel free to leave it out.
• Spices: we use cinnamon, cumin, paprika and salt to flavor this pumpkin hummus. It definitely has a different flavor profile than regular hummus, but it's so delicious!

🔪 Step-by-step Instructions

(1) Add chickpeas, ¼ cup of aquafaba, pumpkin puree, tahini, lemon juice, maple syrup, salt, chili powder, cinnamon, and cumin to a high speed blender.

(2) Blend on high for 1 minute, pausing as needed to scrape down the sides. Slowly drizzle in the olive oil until incorporated. Add more reserved chickpea liquid (aquafaba) in 1 tablespoon intervals if needed to achieve your desired consistency. Test and adjust spices/salt if desired.

Serve with a drizzle of olive oil, pumpkin seeds, and pomegranate arils.

💭 Expert Tips and FAQs

• Blender vs. food processor: many hummus recipes utilize a food processor for blending, but we've found it never gets quite smooth enough for our taste. A high speed blender with a tamper (a device that you can insert into the blender while blending to help the ingredients blend) is the best way to go. Since blenders are so high powered, the end result is much creamier. However, if your blender isn't very good at blending thick dips, you may want to try a food processor instead – it just might not be quite as smooth.
• Feel free to add more aquafaba or olive oil during blending in order to reach your preferred consistency.
• Serving suggestions: this hummus is great with fresh sliced vegetables like carrots, cucumber, or radishes. It's also great with pita, crackers or baguette.
• Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.