Savory Pumpkin Hummus gets a bit of a kick from a few special ingredients! This pumpkin hummus recipe makes an awesome Fall or Thanksgiving appetizer that is gluten-free, dairy-free, and vegan.
I awoke to my ginormous container of this savory pumpkin hummus completely demolished.
Apparently, it is definitely late-night-snack-worthy.
This past weekend our group of friends from dental school went back to UtopiaFest to enjoy our last year of the music festival in Utopia, TX.
It’s a weekend full of friends, great food, music, camping, and did I mention this savory pumpkin hummus?!
It’s not often that I get 20 of my closest friends and some of their family to give me feedback about a recipe. But this weekend was particularly unique.
While everyone was waiting around our common area (you can see it in the photo below… and yes, that is our Tee Pee!) I offered up some of this savory pumpkin hummus for them to munch on.
The reviews were surprisingly unanimous.
Did they like it?!…. Ummm, yes.
Would they change anything about it?… Not at all.
Was the level of spice balanced well with the pumpkin?… Again, yes!
Little did I know that bite of pumpkin hummus I had at 7 PM Friday night would be my last for the weekend <– Hungry men tend to munch a lot around midnight when they get together!
How Can You Evolve this Savory Pumpkin Hummus?
This savory pumpkin hummus is gluten-free, dairy-free, vegetarian, vegan, and soy-free. A few ways you can evolve it to make it slightly healthier include:
- Using low sodium pumpkin puree and/or garbanzo beans so you can moderate your sodium levels
- Use organic pumpkin puree or garbanzo beans
- If you don’t have it, you can leave out the tahini paste without too much effect on the flavor
Savory Pumpkin Hummus | Vegan & Gluten Free Thanksgiving Appetizer
Savory Pumpkin Hummus makes an awesome Fall or Thanksgiving appetizer that is gluten-free, dairy-free, vegetarian and vegan.
- 2-15 oz. cans garbanzo beans about 4 cups
- ¼ c. lemon juice
- ¼ c. tahini paste
- 4 Tbsp. olive oil
- 2 cloves garlic crushed
- ½-1 t. salt*
- ½ tsp. cumin
- ½ tsp. paprika
- ½ tsp. sage ground
- 1/8 tsp. cayenne pepper
- 1 c. pumpkin puree low sodium
- 3-4 Tbsp. water or reserved garbanzo bean juice
- Pumpkin seeds roasted and salted
- In the bowl of a food processor combine beans, lemon juice, tahini paste, and olive oil.
- Process for 1 minute, scraping down the sides every 20 seconds.
- Next, add garlic, salt, cumin, paprika, sage, cayenne pepper and pumpkin.
- Process for 1-2 minutes or until mixture begins to get smooth.
- Add water, one tablespoon at a time, until your desired consistency is reached. Salt to taste.
- Top pumpkin hummus with roasted pumpkin seeds and additional paprika and serve with your favorite crackers or chips and enjoy!
*In this recipe I used low sodium pumpkin puree and used 1 teaspoon of salt. **If you use a regular can of pumpkin puree be sure to start with ½ teaspoon of salt and add more as needed.
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