Savory pumpkin hummus in bowl, side view with tortilla chips around it.

Savory Pumpkin Hummus

This easy, savory pumpkin hummus takes only 10 minutes to make and has all the Fall flavors. Plus it’s gluten- and dairy-free, and vegan, so it makes for the perfect appetizer at your next holiday party.

Savory pumpkin hummus in bowl with tortilla chips around it. View from above.

Are you tired of pumpkin yet? I certainly am NOT. I’m sure you’ve been seeing lots of sweet pumpkin recipes, like pumpkin bread, pumpkin pie, etc., but what about savory dishes? Look no further, I’ve got you covered with this savory pumpkin hummus recipe.

Pumpkin adds a nice Fall flavor to traditional hummus. This pumpkin hummus is perfect to serve as an appetizer for a Thanksgiving or other holiday party. You can even make the hummus just for yourself and use it as a snack or as part of a variety of meals. 

View from above. Chickpeas in food processor.

tips for making the best hummus

It all starts with a can of chickpeas – the base for most hummus recipes. So, how can you yield a smooth and creamy, restaurant-style hummus as the end result?

Peel your chickpeas

Simple: peel your chickpeas. Not so simple: actually peeling your chickpeas.

I’m just gonna start by saying this one is 100% optional. I once made the mistake of using my fingers to peel the skin off of every single chickpea one-by-one, before googling if there was an easier way. This took forever

I thought to myself, “there must be an easier way… there’s always an easier way.” And sure enough, it only took a few minutes of googling to find a MUCH easier way. There are even hundreds of YouTube videos showing you the easier way, step-by-step, like this one from America’s Test Kitchen

Basically, after rinsing and draining the canned chickpeas, you’ll want to toss them in a little baking soda (1.5 teaspoons per can). Then, heat the chickpeas in the microwave or in a skillet over medium heat for 2 to 3 minutes until they’re hot. Place the hot beans to a large bowl with cold water and rub them vigorously between your hands to remove the skins. You may need to change out the water a few times to peel all of the chickpea skins off.

Reserve some aquafaba

Aqua what now?! Aquafaba is the liquid inside the can of chickpeas. Most people discard it because they’re unaware that it can be used in a variety of recipes, including this one!

Aquafaba is often used in vegan baking recipes as an egg white substitute (weird, right?). Most people don’t know some of it can also be used in hummus recipes to yield a smoother and creamier texture. This way, you don’t have to add as much oil (#winning!). 

And voila! That’s all there is to it. 

Savory pumpkin hummus in food processor.

how to serve your pumpkin hummus

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This savory pumpkin hummus can be served in a variety of ways. Here are a few ideas:

  • With baked potato chips, pita chips, or tortilla chips. Siete Foods chips are my favorite tortilla chips, and they’re gluten/grain-free!
  • With cut vegetables. I like to serve this with cut carrots, zucchini strips, and sliced bell peppers.
  • On a sandwich. No need to share this hummus with anyone else. If you’ve made it just for yourself and are looking for some creative ways to eat it, try spreading a thick layer on a sandwich! Then top with sandwich fixins of your choosing, like Thanksgiving leftovers perhaps?
  • Use it as a salad dressing. You can top your salad with a thick dollop of this hummus instead of salad dressing. Or, you can even thin it out by mixing a thick spoonful with a splash of unsweetened original almond or cashew milk. 
  • In a balance/harvest bowl. Hummus makes for the perfect component in a balance bowls. Paired with a base, protein, and veggies of choosing. Like quinoa, Mediterranean-seasoned chicken, and slice tomato, zucchini, and red onion.
  • As deviled eggs. Swap out some or all of the mayo in your favorite deviled eggs recipe for hummus. This would make for a great holiday/Thanksgiving appetizer!

What you’ll need to make this savory pumpkin hummus

Here are the key players in this pumpkin hummus recipe:

  • Chickpeas: Whether you peel them or leave as is, it’s totally up to you! You could also try using white beans instead.
  • Aquafaba: Before draining your chickpeas, be sure to reserve 1/4 cup of the chickpea liquid to use in the recipe. If you forget to do so, no biggie just leave it out. 
  • Pumpkin: Pumpkin adds a nice Fall flare to this traditional hummus recipe. It’s also highly nutritious and a rich source of vitamin A.
  • Tahini: Tahini is made from toasted ground sesame seeds, and is a key component of hummus. Soom Foods is my favorite tahini brand out there!
  • Hot sauce or sriracha: I love to add a little spiciness to all of my hummus recipes. Start with a teaspoon at a time and add more to your liking. Feel free to omit if you don’t like spicy. 
  • Lemon juice, garlic, spices: To complete the flavor profile of this tasty pumpkin hummus!

Let’s get cooking! If you make this recipe I’d love to see it! Feel free to share on Instagram and tag me @shapedbycharlotte so I can see it.

Yield: 6 - 8 servings

Savory Pumpkin Hummus

Savory pumpkin hummus in bowl, side view with tortilla chips around it.
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 can chickpeas, (reserve 1/4 cup aquafaba aka liquid from can, drain rest and rinse chickpeas)
  • 1/2 can pumpkin puree (not pumpkin pie filling)
  • Juice of a small lemon
  • 2 small cloves garlic, minced
  • 2 Tbsp tahini
  • 1 Tbsp olive oil (plus more to garnish)
  • 2 - 3 tsp hot sauce or sriracha (less or more to taste)
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp smoked paprika (optional)

Instructions

  1. Peel chickpeas (optional).*
  2. Add chickpeas and aquafaba to a food processor or high-powered blender, and process until chickpeas break down.
  3. Add remaining ingredients, and process until smooth and creamy, about 1 to 2 minutes. Stop blending periodically to scrape down the sides of the food processor with a spatula. Taste and season with additional salt if necessary.
  4. Serve topped with a drizzle of olive oil, sprinkle of smoked paprika, and pumpkin seeds (optional).

Notes

*To peel chickpeas: After rinsing and draining the canned chickpeas, you'll want to toss them in a little baking soda  (1.5 teaspoons per can). Then, heat the chickpeas in the microwave or in a skillet over medium heat for 2 to 3 minutes until they're hot. Place the hot beans to a large bowl with cold water and rub them vigorously between your hands to remove the skins. You may need to change out the water a few times to peel all of the chickpea skins off.

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