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Disclaimer: This is a recipe for pumpkin hummus. NOT pumpkin spice hummus. I feel like we all have pumpkin spice latte brain during the fall and if you read this post title too quickly you might think that is what we have here. But it is not. This is a savory hummus.
I used to think a sweet hummus sounded really odd, but just last week I saw a dark chocolate hummus in the grocery store. Oh my gosh it sounded so good. Chocolate hummus covered pretzels!? Yes please. Have any of yall ever had a sweet hummus spread before?? I think I might have to try to make one of those next! But for now, let’s learn about this delicious savory option.
Whether you are looking for a wholesome after school snack for the kids, or a healthier option to serve as an appetizer at your next tailgate or dinner party, this is a great savory take on the pumpkin flavor. A little bit spicy, with a hint of cinnamon mixed in, and of course the base of the pumpkin taste. So many flavors are wrapped up in this dish, you will taste something new with each bite!
I enjoyed serving it with my new favorite cracker: Van’s Fire-Roasted Veggie. They are whole grain, gluten free, non-GMO certified, and include no artificial flavors, colors, or hydrogenated oils. Usually all of that would translate into “healthy but disgusting” am I right? Well not with these. These crackers are crispy, with a little burnt flavor around the edges, and amazingly delicious! Definitely give them a try next time you are in the supermarket, or get some here now!
If you don’t want to serve with crackers and make this even healthier, feel free to pair it with some baby carrots, some freshly sliced bell peppers, or celery! Anything with a good crunch to it is always a good choice for hummus snacks.
Hummus is incredibly easy to make. Get yourself a can of chickpeas, make sure you have a food processor or a blender, you probably want some olive oil, and beyond that the ingredients are up to you!
A lot of hummus recipes call for tahini – a paste made out of sesame seeds – but I didn’t have that so I omitted it. And I (as well as everyone I served it to) loved this hummus! So don’t feel like you need to go out and buy a jar of something that you will probably not use for anything else.
This particular hummus can be made with the ingredients shown below (plus some olive oil – that is not pictured):
For the full list of ingredients and amounts to use, reference the recipe below.
And feel free to modify this a little bit! If you don’t like spicy foods, leave out the cayenne (although I don’t think even with the amount of cayenne included here it makes it all that spicy). I originally meant to add some chili powder to my hummus, but then forgot 🙂 so go ahead and include that if you want! You can start with your chickpeas, olive oil, and pumpkin puree, mix, and then slowly add the other spices. Trying a taste in between adding each one. This way you can stop once you get to a flavor you are happy with!
Although of course, if you have them, I recommend including them all because this hummus was the bomb dot com.
The red pepper flakes give a great visual appeal to the dish (in my opinion). If you don’t want any extra spice, you can garnish with something different. Maybe a couple dashes of extra cinnamon, or chili powder. Or if you really aren’t feeling any garnishments, it still looks pretty darn good without any! And once your guests taste it, they won’t care what it looks like anyways.