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Everything you love about your favorite hummus with a little bit of fall added in – this savory Roasted Garlic Pumpkin Hummus takes just 5 minutes to make, and will please every palate!
Oh hi, it’s Wednesday. Guess I must have slept through that holiday weekend we just had.
I wish I was still sleeping. I swear – when I shot this recipe a couple of weeks ago, I didn’t realize that I’d be posting it the week between hurricanes.
It’s a complete coincidence, but there’s no denying that sweet little swirl of hummus looks a bit like a satellite image of a nasty storm. Which is a thought I’d never have had if we weren’t staring down the barrel of another of nature’s proverbial guns, as Hurricane Irma makes its way west towards us.
As a Florida native, and lifelong resident, I’ve seen my fair share of storms – most of them not even bad enough to require shuttered windows. After our lucky break with Matthew last year (it stayed just off the east coast, never making landfall,) I was really hoping to avoid any further nastiness this year. Unfortunately, it’s just one of the hazards of living in hurricane alley, and apparently the price we pay for being able to enjoy beautiful beaches whenever we want.
JUST TAKE ME TO THE ROASTED GARLIC PUMPKIN HUMMUS ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy pumpkin hummus recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
See, this is exactly the opposite of what I want to be chatting about in this post.
I should be going on and on endlessly about how Labor Day is over and fall is pretty much here!
I’m knee-deep in pumpkin everything. The fall wreath is on our door.
…I’ve already broken into our newly purchased Halloween candy stash (to deal with the anxiety that’s cropping up thanks to the storm.)
Every day this week was supposed to consist of making and styling delicious food to share with you in the next couple of months.
Instead, they’re going to be spent boarding up windows, most likely evacuating (something I’ve never done in 33 years,) and stressing about how things are at home while we’re gone (is my roof still attached? how is my computer? is our house flooded?)
Everyone down here is especially on edge, and preparing early, thanks to the destruction Hurricane Harvey caused in east Texas.
The possibilities are never far from our minds, since Florida has been through the ringer before (remember 2004? I do.) It makes it no easier to see the damage, and no harder to feel pain for those affected, no matter where it happens.
But on the upside, wherever we go, I’ll have a container of this hummus to keep my mouth busy.
Maybe if I don’t say anything negative, nothing negative will happen. That’s solid logic, right?
Stay safe, my Florida family – as well as anyone else in the path of this monster.
LOOKING FOR MORE PUMPKIN RECIPES?
- Pumpkin & Sausage Alfredo
- Pumpkin Sage Cloverleaf Rolls
- Spicy Pumpkin Sweet Potato Chili
- Pumpkin Beer Cheese Soup
- Pumpkin Walnut Sage Pierogi
HELPFUL KITCHEN TOOLS FOR MAKING PUMPKIN HUMMUS:
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Roasted Garlic Pumpkin Hummus
- 2 cups (1 15.5oz can) chickpeas drained (liquid reserved)
- 2/3 cup pumpkin puree
- 2 cloves garlic roasted
- 3 tablespoon olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon fresh sage finely minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- Sea salt to taste
- Put all ingredients in a food processor or high-powered blender and pulse. Add the chickpea liquid (or water) as needed to allow for a smooth puree.
- Taste and adjust the seasoning as desired. Spoon hummus into a servings bowl, drizzle with more olive oil and sprinkle a bit more cayenne pepper before serving with pita chips or veggies.