• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Freebies
    • Subscribe
    • Resource List
    • Freebie Articles
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Diane’s Health Journey
    • Contact
  • Cookbook
Home » Pumpkin Hummus

Pumpkin Hummus

September 3, 2017 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
PinterestFacebook
Jump to Recipe

Fall is in the air and is one of my favorite times of the year, so Pumpkin Hummus is a must. I love pumpkin any time and often have canned pumpkin, the unsweetened kind, on hand.

Since this recipe only uses half of the canned pumpkin, you could use the other half for this Pumpkin Chia Pudding. It’s perfect for this Pumpkin Hummus recipe that’s low in fat and great for an afternoon snack or a Sunday BBQ.

Making low-fat hummus is as easy as leaving out the added olive oil that’s in most recipes. Since tahini (ground sesame seed) is usually one of the main ingredients, it already lends quite a bit of fat so no need for the extra.

You can download my Oil-Free Hummus Formula if you want to discover how easy it is to make a variety of versions without a recipe.

Pumpkin hummus could be either savory or sweet depending on your preference. This recipe has a bit of maple syrup and cinnamon, but also garlic which gives it a bit of a bite. If you want to eliminate the maply syrup to make it Plantricious, substitute with date syrup.

Since there are quite a few savory hummus recipes on the site like Roasted Carrot and Garlic Hummus and Sun-Dried Tomato Basil Hummus this slightly sweet version is a nice change.

Here’s a few more pumpkin recipes and dips:

  • Pumpkin Pie Smoothie
  • Pumpkin Pancakes
  • Pumpkin Spice Chia Pudding
  • Roasted Red Pepper Dip
  • Kale Citrus Guacamole

You could even serve this pumpkin hummus with cinnamon sugar dusted homemade pita chips which are super easy to make. Just cut pita into 6 pieces and toast them in your toaster oven or regular oven for a few minutes at 300°F or until crispy.

Pumpkin Hummus in blue ceramic bowl next to pita chips

Hopefully, you have a food processor which is a must in a plant-based kitchen. After draining and rinsing the beans, throw them into the processor along with the other ingredients and it’s ready in a flash.

You’ll need less water in this version as the pumpkin is pretty moist. Add just a little until you have it at your desired consistency.

I’d love to hear your feedback in the comments below for this Pumpkin Hummus! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!


This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Pumpkin-Hummus
Print Recipe
4.11 from 19 votes
Save Saved!

Pumpkin Hummus

This slightly sweet oil-free pumpkin hummus is ready in a flash by throwing everything into your food processor. It's full of beta carotene and beans which are super nutritious.
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 4 people

Equipment

  • Colander
  • Cutting board
  • Knife
  • Food Processor

Ingredients

  • 1 (15-oz.) can no salt added chickpeas drained and rinsed
  • 2 cloves garlic peeled and rough chopped
  • 2 tbsp tahini
  • 1/2 (15-oz.) can unsweetened pumpkin
  • 2 tbsp maple syrup *Note: use date paste for a Plantricious version
  • 1 tsp Ceylon cinnamon*
  • 1/4 tsp salt
Prevent your screen from going dark

Instructions

  • Place the drained chickpeas, garlic, hummus, pumpkin, tahini, spices and salt into a food processor.
  • Process until smooth. Then add enough water to make it your desired consistency.
  • Serve with apples, crackers, or pita wedges.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.

Nutrition

Nutrition Facts
Pumpkin Hummus
Serving Size
 
6 g
Amount per Serving
Calories
182
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.004
g
Monounsaturated Fat
 
0.0002
g
Sodium
 
144
mg
6
%
Potassium
 
6
mg
0
%
Carbohydrates
 
30
g
10
%
Fiber
 
9
g
38
%
Sugar
 
8
g
9
%
Protein
 
7
g
14
%
Vitamin A
 
4350
IU
87
%
Vitamin C
 
2.5
mg
3
%
Calcium
 
70
mg
7
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
PinterestFacebook

Reader Interactions

4.11 from 19 votes (19 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs of 2025

Graduate Badge

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Christmas

See More →

New Year’s Day

See More →

Game Day

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking

Pumpkin Hummus in blue ceramic bowl next to pita chips
Pumpkin Hummus in blue ceramic bowl next to pita chips

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.