3-Ingredient Pumpkin Hummus Recipe
As hummus lovers, we love the transformation that's happening to the humble can of chickpeas. What started as a blend of beans, savory tahini, garlic, and lemon has grown, and you'll find all kinds of flavored hummus at today's grocery stores. It's made with beets or edamame to change the color of the somewhat boring beige dip, or flavorful additions like roasted garlic or olives are added to elevate its flavor. There's even chocolate hummus that you can serve for dessert! So the fact that the pumpkin-spice craze has reached hummus should come as no surprise.
We love this 3-ingredient pumpkin hummus recipe because it uses store-bought hummus as the base. That means you don't even have to dirty up the blender or food processor if you don't want to. Just grab a can of pumpkin puree (or use the leftovers from another recipe), and mix it into your favorite brand. Just like that, you'll create a festive holiday dip that makes a great vegan-friendly, gluten-free, and dairy-free appetizer for holiday parties or dinner events.
Gather the ingredients for this 3-ingredient pumpkin hummus
Pumpkin hummus is one of those dips that taste a lot more complex than they actually are. It only requires three simple ingredients to make: store-bought or homemade hummus, pumpkin puree, and pumpkin pie spice. Seriously, that's it! You can whip it up right before your guests arrive, or you can make it a day in advance to let the flavors meld together.
Any store-bought hummus works for this 3-ingredient pumpkin hummus, so grab your favorite brand. If you prefer to make your own hummus, go for it. Making it at home requires additional ingredients, but it also allows you to control what goes into the dip. That lets you ensure the dip is free of allergens your guests might need to avoid.
To make homemade hummus, grab a can of chickpeas. Drain the liquid (saving it for aquafaba recipes like eggless mayonnaise), and puree the chickpeas with two tablespoons tahini, the juice from half a lemon, two cloves garlic, and a pinch of salt. Drizzle in a few tablespoons of olive oil to finish the hummus before adding the pumpkin ingredients.
You'll find the full list of ingredients and step-by-step instructions in the directions section below.
3-ingredient pumpkin hummus is a great way to use up leftover pumpkin puree
This 3-ingredient pumpkin hummus recipe only requires one tablespoon of pumpkin puree per ounce of hummus. For a full container, that's only one-third of a cup, but a full can of pumpkin puree contains about two cups. You'll definitely end up with leftover pumpkin puree after making this recipe, but don't fret: Pumpkin puree freezes really well.
Grab an ice cube tray and portion the remaining puree into one-tablespoon increments. You can also go bigger if you like, using a muffin tin to make quarter-cup pucks. When the pumpkin is fully frozen, pop the cubes out of the tray and place them in a freezer-safe bag. For best quality, use them within three months. The cubes thaw easily in the refrigerator or by using the thaw function on your microwave.
If you don't want to use the leftovers for making more hummus, try using the puree to flavor your other favorite foods. Pumpkin puree tastes great in yogurt and oatmeal, or you can add a cube or two to your morning smoothie.
Mix the ingredients together to make this 3-ingredient pumpkin hummus
To make this incredibly simple but flavorful 3-ingredient pumpkin hummus, place the hummus, pumpkin puree, and pumpkin pie spice in a blender or food processor. Puree the mixture on high until it's nice and smooth, scraping down the sides of the bowl as needed. Give it a taste and season the hummus accordingly. Our hummus only needed a small pinch of salt, but you might want to add more pumpkin pie spice, ground black pepper, or smoky spices like paprika.
We like using store-bought hummus because it's so much easier to work with, but you can also start by making the hummus from scratch. You'll want to blend the chickpeas, tahini, and other ingredients first before mixing in the pumpkin puree. This ensures the hummus starts out as smoothly as possible. The Kitchn also advises to start with dried chickpeas and add a little baking soda to the cooking water. That softens the beans so the hummus won't turn out grainy.
You don't need a food processor to make 3-ingredient pumpkin hummus
If you're using store-bought hummus, you absolutely don't have to use a food processor or dirty up the blender to make this 3-ingredient pumpkin hummus recipe. It's totally possible to combine the ingredients in a large bowl using a whisk. The resulting hummus won't be quite as smoothly textured, but it will still taste fantastic. Just make sure to whisk the hummus until you no longer see streaks of orange pumpkin puree.
Hand mixing is a really good option if you only want to make a very small amount of pumpkin hummus. Snack-sized hummus, for example, usually come in two-ounce portions. You can turn these hummus cups into pumpkin hummus by adding one tablespoon of pumpkin puree per ounce. That's easy to portion if you are using the ice cube tray freezing method because the puree is already pre-measured. You won't need much pumpkin pie spice for this size of pumpkin hummus — it's powerful — so start with a pinch and add extra to taste.
How to serve 3-ingredient pumpkin hummus
The classic accompaniments for hummus are crudite vegetables, crackers, pita, or pita crisps. These dippable ingredients all work well for pumpkin-flavored hummus, so don't be afraid to assemble an appetizer platter for a holiday party. You can make the hummus look more attractive by placing it in a bowl and lightly swirling the top with the back off a spoon. Then, drizzle on a little olive oil to make it shine, and give it a light dusting of pumpkin pie spice. Add a few toasted pumpkin seeds or a spoonful of roasted winter squash to the middle of the bowl to create an especially festive garnish.
If you end up with leftover 3-ingredient pumpkin hummus, don't fret. Hummus can be used for so many more applications than an appetizer dip! Use it instead of mayonnaise as a spread for your favorite sandwich, or add a dollop to power bowls alongside the grains and vegetables. It even tastes great included in the filling for deviled eggs, mashed into mashed potatoes, or used as a marinade for boneless skinless chicken breasts. Oh, the possibilities!
How did our 3-ingredient pumpkin hummus taste?
We started out with Sabra hummus — a brand we already love for its mild flavor and smooth texture — and we absolutely loved the way it transformed into pumpkin hummus. The addition of the pumpkin puree added a gorgeous orange hue, and the pumpkin flavor was subtle but appreciated. It didn't knock us over the head, but we definitely noticed pumpkin and pumpkin spice more and more with each bite. We used it to create a festive and fun appetizer platter, and our friends were blown away when we told them how easy it was to make.
We also loved that the leftovers are good for a few days in the refrigerator, so we feel comfortable meal-prepping this 3-ingredient pumpkin hummus recipe in advance. Store-bought hummus is usually good for up to 10 days after opening, but adding the pumpkin puree means the hummus might not last as long. We estimate it will last three to five days, just like homemade hummus. If you want to risk it and use it longer, give the hummus a smell and taste before serving it. Sour aroma or flavor indicates that it's past its prime and should be tossed.
- 1 (10-ounce) container hummus (or homemade hummus)
- ⅓ cup pumpkin puree
- ¼ teaspoon pumpkin pie spice
- If making homemade hummus, puree the ingredients in a food processor or blender until smooth before proceeding.
- Place the hummus, pumpkin puree, and pumpkin pie spice in a food processor and blend on high until well combined, scraping down the sides of the bowl as needed. Alternatively, you can combine the ingredients in a large bowl using a whisk.
- Taste the hummus and adjust the seasoning to taste.
- Serve the hummus with crudite vegetables, crackers, pita or pita crisps, or use it as a sandwich spread.
| Calories per Serving | 50 |
| Total Fat | 2.7 g |
| Saturated Fat | 0.4 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 4.7 g |
| Dietary Fiber | 1.9 g |
| Total Sugars | 0.3 g |
| Sodium | 107.9 mg |
| Protein | 2.3 g |
