This Pumpkin Spiced Hummus is one of my latest pumpkin obsessions right now; it’s rich and creamy with all the warm and cozy spiced flavors of fall! Enjoy this spiced hummus during crisp autumn days or any other time of year if you’re a pumpkin fan, it’s delicious and easy to make!
Fresh Pumpkin vs. Canned
Fresh sugar pie pumpkin has a naturally sweeter, brighter flavor, so it does make a difference if you can find it. But canned pumpkin works too, just choose a high-quality brand for the best taste and texture.
Tips for Success
How to Cook a Pumpkin in the Instant Pot
Cooking your own pumpkin is surprisingly easy, the hardest part is cutting it!
- Choose a small sugar pie pumpkin (under 5 lb).
- Slice off the top, cut it in half, and scoop out the pumpkin guts and seeds (save the seeds if you plan to roast).
- Add 1 cup water + trivet to the Instant Pot.
- Place one half of the pumpkin inside, cut side up.
- Cook on High Pressure: 18 minutes, then quick release. (16 minutes for firmer texture.)
- Let cool, then peel off the skin; it will slide right off.
Store cooked pumpkin in an airtight container for up to a week, or freeze in portions for later.
Is pumpkin healthy?
Absolutely! Pumpkin is low in calories, nutrient-dense, and adds natural creaminess without extra fat, making it a perfect for hummus. It’s incredibly rich in vitamin A, with one cup of pumpkin puree packing 209% of your daily value, which helps support healthy vision, skin, and immune system. Pumpkin is also rich with fiber, vitamin K, vitamin E, and iron.
Pumpkin Spiced Hummus
Equipment
- 1 Instant Pot or oven if cooking pumpkin
- 1 Colander
- 1 Food processor
Ingredients
To boil:
- 15 oz can garbanzo beans drained and rinsed
- ¼ tsp baking soda
Pumpkin + Spices:
- 1 cup Pumpkin fresh (is best) or canned
- 3 Tbsp Tahini
- 2 cloves garlic
- ½ tsp cumin powder
- ½ tsp pumpkin spice blend or a dash of cinnamon, allspice, cloves, and ground ginger – about 1/16 of a tsp each
- ¼-½ tsp salt
- ¼ tsp cayenne powder optional for spice
- 2-3 Tbsp cold water
Optional Garnish
- pepitas
- seseme seeds
- olive oil
Instructions
- To cook fresh pumpkin:Cut off the stem, then cut pumpkin in half. Scoop out the stringy guts and seeds and discard or set aside if roasting seeds later.Oven:Pre-heat oven to 350℉. Place both halves of pumpkin on a baking sheet with the flesh facing up. Bake for 45-60 minutes, piercing with a fork to see when pumpkin is tender.Instant Pot: Place trivet and 1 cup water in the bottom of the Instant Pot. Place one half of the pumpkin, flesh facing up, on top of the trivet. Seal Instant Pot and cook for 18 minutes. Manually release pressure.
- Meanwhile, place the garbanzo beans and ¼ teaspoon of baking soda to a small pot, cover with water, and bring to a boil. Cook for 10 minutes, then drain water using a colander.
- Once the pumpkin and garbanzo beans have finished cooking and cooled a bit, place those and the rest of the ingredients under "pumpkin + spices" in the food processor. Process until smooth and creamy, about 1 minute, stopping to scrape the sides. Add anything more to-taste.
- Transfer hummus to a bowl with the optional garnish of pepitas, a drizzle of olive oil, and/or sesame seeds. Serve immediately or cover with a lid and refrigerate up to 5 days, stirring before serving.
Did you enjoy this Pumpkin Spice Hummus? I’d love to hear! Leave me a comment below. 🙂
Best hummus I’ve ever had!!
Yay!! So glad you loved it!
This is the time of year when pumpkins are in the spotlight ! The orange vegetable was the star of Halloween , being ceremoniously carved/butchered into all forms of a jack-o-lantern , only to be thrown into the garbage can a few weeks later when it devolves into a moldy blob of rotten mush . Here is a much more valuable use for this squash ! Yummy ! ! !
Agreed! I love putting more effort into cooking food rather than decorating food!