Pumpkin spice hummus is both sweet and savory and crazy easy to whip up at a fraction of the cost of store-bought hummus. If you’re looking for a dip for both fruit and veggies, this is the one. This is the perfect appetizer year round!
Easy Pumpkin Hummus
One of the reasons I love hummus, or really dips of any kind, is that they are just crazy easy to make. Hummus is one of the only dairy-free dips that comes to mind, so that makes it even better!
Hummus Without Tahini
For pumpkin hummus, the pumpkin replaces the tahini that goes in traditional hummus recipes. You’re basically swapping one distinct flavor for another, with a pretty awesome, but different, result.
All you really need to do is put the short list of ingredients in a food processor and keep processing, scraping the sides down, process a bit more until you end up with a super creamy dip. Then I transfer the mixture to a bowl and season with pumpkin pie spice and salt.
Quick Tip: Hang on to that leftover pumpkin to whip up some Grain Free Pumpkin Pancakes for breakfast for the rest of the week!
Make an Incredible Autumn Appetizer Platter
I love to serve this hummus on a big platter filled with pretty fall fruits and vegetables as well as some nuts and crackers or chips. Here are just a few of my favorites to put together for an amazing variety of flavors and textures:
- Fruits. Apples ( my personal favorite with pumpkin hummus), grapes, pears, dried figs or cranberries.
- Vegetables. Beets, Carrots of all colors (the ones in my pictures are purple carrots, so pretty!), blanched green beans, or roasted Brussels sprouts.
- Nuts. These don’t actually go in the hummus, but they add a little crunch to the platter. Choose any of them, but my favorites are blanched almonds and cashews.
- Chips or Crackers. Sweet potato or plantain chips, gluten free multi-grain crackers or chips, pita chips, or those yummy pretzel chips just to name a few awesome options.
Other Fall Recipes You Might Like
- Paleo Roasted Autumn Squash Soup
- Apple Turkey Pecan Stuffed Acorn Squash
- Paleo Apple Cinnamon Coffee Cake
Pumpkin Spice Hummus
What You Need
- 1 15-ounce cans of chickpeas, drained and rinsed
- 2/3 cup pumpkin puree
- 1 tablespoon olive oil ((plus more for drizzling))
- 3 tablespoons fresh lemon juice
- 3 tablespoons water
- 2 tablespoons pure maple syrup
- pinch cayenne
- 1/2 Kosher salt
- 1/4 teaspoon pumpkin pie spice
How to Make It
- In a food processor, combine the chickpeas with the pumpkin, lemon juice, syrup, cayenne and water; Puree until smooth, scrapping down the sides of the processor as needed.
- Transfer the mixture into a bowl and season with salt and pumpkin pie spice. Serve with crackers, pita chips, or fruits and veggies!
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