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Bowl of Pumpkin Spice Hummus
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rated 5 from 2 readers

Pumpkin Spiced Hummus

This Pumpkin Spiced Hummus is rich and creamy with warm and cozy flavors of fall!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer, side dishes
Cuisine: American, Middle Eastern
Keyword: appetizer, creamy, Fall, Side Dish
Servings: 6 servings
Author: The Wandering Veggie

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.