Pumpkin Hummus Recipe (Vegetarian, Vegan, Gluten Free)

This vegan pumpkin hummus recipe is smoky and sweet, creamy and light. Great as a dip for pita or veggies, or as a flavorful spread for a sandwich, wrap, or toast. A great way to use leftover canned pumpkin and turn it into a delicious and healthy snack!

Simple Thanksgiving Hummus Recipes

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

This Vegan and Gluten Free Pumpkin Hummus Recipe Is:

• Sweet
• Garlicky
• Smoky
• Bright
• Loaded with flavor
• Vegan, gluten free, dairy free
• Made without tahini

Instant Pot Vegan Pumpkin Hummus

This pumpkin hummus recipe is great because you can use either canned chickpeas, or cook them from scratch. I usually use my Instant Pot to make perfect chickpeas (no soaking required!) which are ready in 45 minutes. If you are using canned, make sure to get a “no salt added” variety to cut down on the sodium!

Make Pumpkin Hummus Vegan for a Healthy Version

This vegan pumpkin hummus recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

What’s In This Easy Pumpkin Hummus Recipe?

• Canned Pumpkin – I stock up on this canned pumpkin (its a big can!) or you can get smaller cans as well. Make sure to use pumpkin puree and not pumpkin pie mix or else it will be too sweet.
• Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• No Salt Added Chickpeas: the staple of all hummuses! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Smoked Paprika: give an additional depth of flavor to the hummus.
• Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
• Lemon Juice: Fresh only, for flavor. Use fresh lemons if you have it, or this really great powdered lemon that you can keep in your pantry. This lemon is great for dressings, dips, and even cocktails.

One of the BEST Pantry Staple Appetizers 

This creamy pumpkin hummus recipe is a fantastic pantry-staple appetizer!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

How Do I Make Pumpkin Hummus?

1. Add all ingredients to a food processor or high speed blender.
2. Pulse on low and increase speed. Blend until hummus is a smooth consistency. Serve with crudite, pita chips, or as a spread on a sandwich or wrap.

Other Heathy Chickpea Recipes We Love!

Vegan Pumpkin Hummus

The Herbeevore

This vegan pumpkin hummus recipe is smoky and sweet, creamy and light. Great as a dip for pita or veggies, or as a flavorful spread for a sandwich, wrap, or toast. A great way to use leftover canned pumpkin and turn it into a delicious and healthy snack!

5 from 2 votes

Print Recipe Pin Share Tweet

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Appetizer, Dip, Snack

Cuisine American, Mediterranean

Servings 6 servings

Calories 64 kcal

Ingredients

  

1x2x3x

• 1 cup pumpkin puree
• 2 tablespoon olive oil
• 2 14 ounce can No-Salt-Added Chickpeas use no salt added, and include the canning liquid
• 3 cloves garlic
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon Crushed Red Pepper Flakes
• 1 lemon juiced
• 1/2 teaspoon Himalayan sea salt

Cook ModePrevent your screen from going dark

Instructions

 

• Add all ingredients to a food processor or high speed blender.
• Pulse on low and increase speed. Blend until hummus is a smooth consistency. Serve with crudite, pita chips, or as a spread on a sandwich or wrap.

Nutrition

Calories: 64kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 197mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 6441IUVitamin C: 12mgCalcium: 19mgIron: 1mg

Keyword canned pumpkin recipes, gluten free pumpkin hummus recipe, hummus with pumpkin, pumpkin hummous, savory pumpkin dip, Savory Pumpkin Recipes, vegan pumpkin hummus recipe, vegetarian pumpkin recipes

Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!