This savory pumpkin hummus is a delicious and creamy alternative to the traditional version inspired by seasonal ingredients and flavors. It makes the perfect high-protein and nutrient-dense snack or side dish that happens to be vegan, gluten-free, and grain-free.
Hummus is one of the staples in our home. Rarely a day goes by when we don’t have some kind of hummus in the fridge. The classic version with chickpeas, tahini, lemon juice, garlic, and extra-virgin olive oil is my go-to. However, I like experimenting with other ingredients to keep it interesting, like using edamame or white beans instead of chickpeas, or adding in olives, sundried tomatoes, roasted garlic, roasted red peppers, or beetroot.
With fall and pumpkin season upon us, I feel like it’s only appropriate to try this savory pumpkin hummus! It can be a bit sweeter than regular hummus but that depends on the type of pumpkin or squash you’re using. I prefer using field pumpkin or red Kuri (Hokkaido) squash that has a less sweet, more nutty flavor.
I prefer cooking the beans/chickpeas myself from scratch. I always soak the beans for up to 24 hours, rinse them a few times, then cover them with fresh water and cook with a piece of kelp/kombu. However, if you’re short on time and have to use canned beans, make sure you buy brands that have no BPA in the lining and soak the beans for enhanced digestion.
This creamy and savory pumpkin hummus makes a great snack when you’re feeling peckish. It’s high in protein from the beans, fiber from the pumpkin and beans, and good fats from the tahini and olive oil, so it helps keep you full. We love having it with celery sticks, carrots, or Mary’s gluten-free flax crackers as a snack, or enjoying it with our meals or salad as a side. It works so well in wraps and sandwiches and also as a spread on toast or pizza.