This rich and creamy pumpkin hummus recipe is the perfect healthy and savory side dish to offset all the sweets this holiday season.
This recipe is featured in my 8 Plant-Based Hummus Recipes roundup!
I'm pretty sure my skin is going to turn orange any day now. 🙂
My Homemade Pumpkin Puree is almost too easy to make, so pumpkin puree is weaseling its way into everything. I can’t complain though! When it comes to the holidays, pumpkin seems to make anything a little more festive (I even make my own pumpkin pancake recipe!).
Are you guys sick of hummus yet?
I'm fully aware that I share a hummus recipe almost every month, but I just can get enough of it! It's the perfect condiment or spread for so many meals and it's extremely versatile.
So far on this blog I've shared some of my favorite recipes, including:
- The Best Hummus Recipe!
- Avocado Hummus
- Oil-Free Edamame Hummus
- Curried Carrot White Bean Hummus
- 5 Ingredient Oil-Free Tahini-Free Cilantro Lime Hummus
- ...and now Pumpkin Hummus!
Yeesh! You'd think I'd have this stuff coming out of my ears by now!
Hummus: The Perfect Party Dish
Thankfully, most other people I know love hummus as well, so I'm often serving it to others and bringing it to a party or get-together. Especially when the winter months roll around and the desserts and pies start making an appearance, it's nice to have a healthy, savory dish to share with others to balance out all that delicious sugar.
So if you're in need of a savory dish to bring to a party this holiday season, or if you just want a healthy and savory spread to have on hand in your fridge, this pumpkin hummus recipe is just the thing you need.
Full of protein from the chickpeas, creaminess from the pumpkin puree, and healthy fats from tahini, this pumpkin hummus is a creamy and flavorful way to spice up simple meals, plain vegetables, or a crusty piece of bread.
And with that beautiful rich, orange color, it will be a show stopper at your next party!
If you give this recipe a try, let me know by tagging The Conscientious Eater on Instagram!
- 1 cup Homemade Pumpkin Purée
- 15 ounces chickpeas drained and rinsed
- ¼ cup freshly squeezed lemon juice from about 2 lemons
- ¼ cup tahini
- 3 small garlic cloves coarsely chopped
- 1 teaspoon salt
- ¾ teaspoon cumin
- Place all of the ingredients into a high speed blender or food processor and blend until smooth. If using a blender, it's best to put the liquid ingredients into the blender first.
- Serve immediately or store in an airtight container in the fridge for up to a week.
Girl don't joke about it, I'm totally orange from all the pumpkin + sweet potatoes! 😮
I even asked my doctor, but he told me it's not a problem... So I keep eating loads!
Will try this, thanks for sharing!!
Haha yesss! I'm so glad to hear it's nothing to worry about, because I know it's going to happen soon! Enjoy this hummus Victoria, we love it!
Rebecca @ Strength and Sunshine says
Yea! One of my favorite hummus flavors to make! Love all that lemon juice!
I think our tastebuds are pretty similar Rebecca;) And I love lots of lemon juice!
Alyssa @ renaissancerunnergirl says
I love hummus. And pumpkin. Even though I'm also going to turn orange from all the pumpkin I've been eating, this is going on the recipe making list!
Oh, I hope you make it Alyssa! We love it and have been putting it on everything!
Tina muir says
i am not sick of your hummus recipes yet! I love seeing these variations, and its so good for you, how could anyone complain? 🙂 Thanks for joining us friend!
That's a relief Tina! Thanks for hosting and not turning me away every time I share a hummus recipe;)
Deborah @ Confessions of a Mother Runner says
Who doesn't love hummus?! Thanks for joining us for Meatless Monday
I haven't met anyone yet! Thanks for hosting Deborah!