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Pumpkin hummus recipe in a bowl for an easy appetizer.

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.

Course Appetizer
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 servings
Calories 109 kcal
Author London

Ingredients

  • 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

Instructions

  1. In the bowl of a food processor combine beans, lemon juice, tahini paste, and olive oil.
  2. Process for 1 minute, scraping down the sides every 20 seconds.
  3. Next, add garlic, salt, cumin, paprika, sage, cayenne pepper and pumpkin.
  4. Process for 1-2 minutes or until mixture begins to get smooth.
  5. Add water, one tablespoon at a time, until your desired consistency is reached. Salt to taste.
  6. Top pumpkin hummus with roasted pumpkin seeds and additional paprika and serve with your favorite crackers or chips and enjoy!

Recipe Notes

*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.

Nutrition Facts
Savory Pumpkin Hummus | Vegan & Gluten Free Thanksgiving Appetizer
Amount Per Serving
Calories 109 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 162mg7%
Potassium 134mg4%
Carbohydrates 9g3%
Fiber 3g13%
Protein 3g6%
Vitamin A 2410IU48%
Vitamin C 2.4mg3%
Calcium 32mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.