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    Easy Pumpkin Hummus

    Published: Sep 26, 2018 · Modified: Jul 11, 2020 by Sina · This post may contain affiliate links · 13 Comments

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    This pumpkin hummus with fresh parsley and sesame seeds is the perfect snack or appetizer for fall! It’s super delicious, packed with protein, and really easy to make!

    pumpkin hummus with fresh parsley, sesame seeds, and red pepper flakes on top in a blue and white bowl with sesame crackers on the side

    I wish summer would stay a bit longer. But fall also means delicious pumpkin recipes, so we gotta concentrate on the good things, right? And this pumpkin hummus is definitely one of them!

    I love hummus in general, but this pumpkin hummus is a real treat!

    a hand dipping a sesame cracker into a bowl of pumpkin hummus with a pumpkin in the background

    What Goes Into This Recipe

    This pumpkin hummus really couldn’t be much easier to make. You need only five ingredients:

    • cooked chickpeas
    • pumpkin puree
    • garlic
    • tahini
    • Italian seasoning

    As always, you can find the full ingredient list and detailed recipe instructions in a separate recipe box at the end of this post.

    How To Make This Recipe

    Step 1: Either use store-bought pumpkin puree for this recipe or make your own. If you want to make your own, place cooked pumpkin cubes in a food processor and pulse until smooth. I like to prepare them in my Instant Pot.

    cooked pumpkin cubes in a food processor on a marble counter top

    pumpkin puree in a food processor on a marble counter top

    Step 2: Then make the hummus: Again, put all ingredients in a food processor and process until smooth. I prefer using a small food processor over a high speed blender for hummus.

    ingredients for pumpkin hummus (chickpeas, pumpkin puree, garlic, tahini, and Italian herbs) in a food processor before blending

    pumpkin hummus in a food processor on a marble counter top after blending

    STEP 3: Top with fresh parsley, sesame seeds, red pepper flakes, and olive oil.

    Ways To Serve This Recipe:

    This easy hummus with pumpkin is super versatile. I love making it for parties and family get-togethers in the fall.

    You can eat it with:

    • Crackers (I like whole wheat crackers with sesame)
    • Veggie sticks (carrots, cucumber, celery, or kohlrabi)
    • Grilled vegetables (zucchini, bell pepper, and carrots for example)
    • Freshly baked bread
    • Wraps
    • Pita chips
    • Falafel

    I love hummus the whole year round! For more delicious flavors, check out this roundup of 20 amazing hummus recipes. You might also like my roasted red pepper hummus. 

    Recipe Notes:

    • I used canned chickpeas for this recipe, but of course you can also use dried chickpeas that you cook yourself if you want. Usually, I make them in my Instant Pot.
    • I love topping the pumpkin hummus with lots of fresh parsley, sesame seeds, and red pepper flakes.
    • You can easily make it the day before serving it. Just store it in an airtight container in the fridge and it will stay fresh for about 3-5 days.
    • I recommend making this hummus in a food processor not a blender. It’s way easier to clean and it handles small amounts of food better than a big high-speed blender.

    pumpkin hummus with fresh parsley on top in a blue and white bowl with sesame crackers on the side

    FAQs:

    Can you freeze hummus?

    Maybe you’ve got a lot of hummus and can’t finish it. Good news! Freezing hummus is absolutely no problem! You can freeze it for up to 6 months.

    Just freeze your hummus in an air-tight container. Either in a big one or several smaller containers for individual servings. Because the hummus will expand when it freezes, don’t fill it all the way to the top.

    When you want to eat it your hummus, simply take it out of the freezer and thaw it in the refrigerator overnight.

    You will probably notice some liquid on top. Don’t worry, this is normal as the hummus separates a bit when being frozen. Just stir it with a spoon and serve it as you would fresh hummus.

    You might want to add some more spices, garlic, or red pepper flakes on top. And it’s also great with some fresh herbs such as parsley and sesame seeds. Or maybe even with a bit of olive oil.

    Can you make hummus without tahini?

    Traditional recipes usually call for tahini, a sesame seed paste. I love its nutty flavor. Besides, it’s super healthy and packed with nutrients. It’s for example one of the best calcium sources out there.

    However, tahini also has a touch of bitterness, so some people (especially kids) aren’t the biggest fans of it.

    But the fact that you don’t like tahini doesn’t mean you can’t enjoy hummus. You can easily leave it out! Maybe you even got a sesame allergy and can’t eat regular hummus at all.

    Leaving out the tahini will change the flavor a  bit, but it will still be super delicious and nutritious!

    More Pumpkin Recipes You Might Like:

    • Vegan Pumpkin Bread with Cranberries and Pumpkin Seeds 
    • Vegan Pumpkin Cookies with Chocolate Chunks 
    • Pumpkin Pie Smoothie 
    • Pumpkin Burger
    • 35 Stunning Vegan Pumpkin Recipes You Have to Try This Fall! 

    I LOVE TO HEAR FROM YOU GUYS!

    I hope you like this pumpkin hummus recipe as much as we do around here.

    If you give it a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina – xx

    Pumpkin Hummus

    Pumpkin Hummus

    This pumpkin hummus with fresh parsley and sesame seeds is the perfect fall snack. It's super delicious, packed with protein, and really easy to make!
    5 from 1 vote
    Print Pin Rate
    Course: Dip, Side Dish, Snack
    Cuisine: American, Arabian
    Prep Time: 5 mins
    Total Time: 5 mins
    Servings: 4 servings
    Calories: 53kcal
    Author: Sina

    Ingredients

    For the pumpkin hummus:

    • 2 cups canned chickpeas, drained
    • 1 cup pumpkin puree
    • 1 large clove of garlic
    • 1 tablespoon tahini
    • 1 teaspoon Italian seasoning

    To serve:

    • 1 handful fresh parsley, chopped
    • 1 teaspoon sesame seeds (regular and black)
    • red pepper flakes
    • 1 teaspoon olive oil
    • sesame crackers

    Instructions

    • Put all ingredients in a food processor and process until smooth.
    • Top with fresh parsley, sesame seeds, red pepper flakes, and olive oil and serve with sesame crackers or veggie sticks.

    Notes

    • I used canned chickpeas for this recipe, but of course you can also use dried chickpeas that you cook yourself if you want. I usually make them in my Instant Pot.
    • I love topping the pumpkin hummus with lots of fresh parsley, sesame seeds, and red pepper flakes.
    • You can easily make it the day before serving it. Just store it in an airtight container in the fridge and it will stay fresh for about 3-5 days.
    • I recommend making this hummus in a food processor not a blender. It’s way easier to clean and it handles small amounts of food better than a big high-speed blender.

    Nutrition

    Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 4mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9530IU | Vitamin C: 2.6mg | Calcium: 29mg | Iron: 1.2mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
    Previous Post: « Vegan Banana Bread – 15 Amazing Recipes!
    Next Post: 36 Stunning Vegan Pumpkin Recipes You Need To Try This Fall »

    Reader Interactions

    Comments

    1. Ruth

      June 28, 2018 at 1:59 am

      5 stars
      Perfect for fall! Just bookmarked the recipe. :-)

      Reply
    2. Dottie

      November 07, 2016 at 4:01 am

      Sounds wonderful! Just wondering how far in advance can this be made?

      Reply
    3. Marion

      October 06, 2016 at 5:02 pm

      Is the pumkin purée raw or coocked ?

      Reply
      • Sina

        October 07, 2016 at 10:05 am

        Hi Marion, the pumpkin puree is cooked. :-) Just cut the pumpkin into small cubes and cook it until it’s soft. No need to add salt or vegetable broth. Hope that helps!

        Reply
    4. Mel | avirtualvegan.com

      October 05, 2016 at 2:47 am

      What a great twist on traditional hummus. it looks great!

      Reply
    5. Sophia | Veggies Don't Bite

      October 04, 2016 at 6:36 pm

      Great fall twist to hummus! I can see this going great with some hearty crackers. YUM!

      Reply
    6. Dianne's Vegan Kitchen

      October 04, 2016 at 5:11 pm

      This is gorgeous, and it’s such a creative use of pumpkin!

      Reply
    7. Jenn

      October 04, 2016 at 5:02 pm

      This looks delightful! Fall is my favorite time of year, so I was ready to say good-bye to summer. I’ll be sorry once winter rolls in, but for now, I’m loving it.

      I’m so sorry you had to deal with some rude people at the festival. Some people just like to hear themselves talk and try to make themselves feel better by putting others down. BUT, glad the overall vibe was positive. So, that is awesome!

      I think my kids would love this pumpkin hummus – they love all things hummus!

      Reply
    8. Linda @ Veganosity

      October 04, 2016 at 2:27 pm

      I can never get enough hummus and this sounds like the perfect way to welcome fall. Looks delicious!

      Reply
    9. Becky Striepe

      October 04, 2016 at 2:08 pm

      This looks great! I love the vibrant color it turned out.

      Reply
    10. Sandy

      October 04, 2016 at 2:08 pm

      Hi could you tell me about pumpkin puree, do you buy it or make it yourself. I live in the UK and haven’t come across this before. Many thanks

      Reply
      • Sina

        October 07, 2016 at 10:15 am

        Hi Sandy, Sure, no problem. ;-) You can either use store-bought pumpkin puree or you can just make it yourself like I did. Just peel the pumpkin, cut it into small cubes and cook it until it’s soft. No need to add salt or vegetable broth, just water. I usually make a large batch and freeze it for smoothies (like my pumpkin pie smoothie (https://veganheaven.org/recipe/pumpkin-pie-smoothie/ ), vegan cheese sauces, and desserts. Hope that helps. ;-)

        Reply
    11. Hedi

      October 04, 2016 at 10:38 am

      Pumpkin hummus is my favourite, I add a touch of chilli for extra kick. Your one looks amazing Sina xx

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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