Easy Pumpkin Hummus + Veggie Wraps
You’ll love this easy pumpkin hummus recipe with smoked paprika and other anti-inflammatory-rich spices! Serve it with veggies, gluten-free crackers, or stuff it into collard greens with avocado, veggies, and pumpkin seeds for a healthy vegan snack!
Pumpkin Hummus vs Traditional Hummus Ingredients
Traditional hummus is made from chickpeas (aka garbanzo beans), lemon juice, garlic, tahini, and olive oil. If you’ve never made it before, it really is SO easy to make!
For this Savory Pumpkin Hummus recipe, I also used chickpeas, lemon juice, garlic, and olive oil. I swapped out the tahini for pumpkin puree, and added in delicious anti-inflammatory spices + smoked paprika.
Mmm…it’s so good! And, SO easy to make!
Pumpkin Hummus Nutrition Notes & Serving Suggestions
- This pumpkin hummus is naturally gluten-free and vegan, and free of all major allergens {dairy, eggs, nuts, fish, shellfish, soy, wheat}
- Key nutrients include fiber, healthy fats, and antioxidant/anti inflammatory rich spices~it really is the ultimate “food as medicine”!
- Serve this pumpkin hummus as a healthy snack or appetizer with your favorite gluten-free crackers, veggies, pita bread
- Or, for delicious vegan & gluten-free veggie wraps, spread pumpkin hummus on chard or collard leaves, & top with thinly sliced carrots, chopped red cabbage, sliced avocado, and pumpkin seeds. Yum!!!
Easy Savory Pumpkin Hummus +
Ingredients
- 15- ounce can chickpeas, 1 can, rinsed & drained
- 1/2 cup canned pumpkin
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, small clove
- 1 teaspoon ground smoked paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon sea salt, or to taste
- Optional garnish: Drizzle with olive oil, and sprinkle additional spices, plus pumpkin seeds on top.
Instructions
- Place all ingredients in a high speed blender (such as a Vitamix) or in a food processor, and blend/process until all ingredients are well combined and smooth.
- Spoon hummus into a serving bowl and garnish, if desired, with olive oil, extra spices, and pumpkin seeds.
Nutrition
Did you make this recipe?
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This turned out delicious, thank you for sharing!! Love the spice blend and ratio of pumpkin to chickpeas! I reduced the olive oil to a little less than 1 tablespoon and omitted the garlic (fodmap sensitive).
Hi Syd. I’m so glad you enjoyed the pumpkin hummus! And, yes, easy to adjust to low FODMAP by omitting the garlic. Have a wonderful day!
How sweet of them to come the rescue, food bloggers are the best!
Beautiful, EA! Pumpkin hummus sounds lovely, and yours looks fantastic.
Yummy! All my favorite flavors! Chickpeas, pumpkin, smoked paprika, cumin, ah! So good 😉
I can’t remember when I first was introduced to smoked paprika, but it has been a staple spice for a long time. I use it anywhere I might like to put chorizo (my vegan caldo gallego, for instance) as well as bean dips and marinades/dressings. I get a Spanish brand but I think they are all pretty similar and v good. I also do a pumpkin ‘hummus’, but as we don’t really get pumpkin puree very easily in the UK, mine is using a roasted pumpkin and then blended with Middle eastern spices/spice mis like za’atar and topped with a roasted crumbled cauliflower and walnut mix – and no chickpeas! Love the look of your wraps!
OOOOOO my bro’s GF & I are making this TOGETHER because she and I both have an OBSESSION with pumpkin, and I could never make this without her!! 😉
This hummus looks so GOOD! I can’t wait to try it. Once again, thanks for sharing healthy mouth watering recipes.
fun recipe like the spices in here
Finally getting around to reading this – I cannot believe Robin sent you one too – we always laugh that we have these parallel lives but clearly we share a brain as well #scary.
Well, once again, you’ve hit it out of the park with this one -cannot WAIT to have another excuse to use my smoked paprika
Heck yeah! I made a sweet potato hummus a while ago and it was one of my favorites so I bet I would love this!
Love this pumpkin hummus recipe! I also never cook with smoked paprika but I think that should change! And those wraps – YUM.
Ive been meaning to try making pumpkin hummus for a while. Now your recipe inspires me to make it happen!
I probably use smoked paprika a little too much in my kitchen already but there’s always room for one more recipe. I really love this idea and the little vegetable wrap dippers. So beautiful and I’m sure full of flavor. Thanks for sharing!
O.M.G. LOVE THIS!!! I totally forgot about that, EA!! And to know that Deanna sent you one too?? I can’t believe it.
I’m totally making this–I have two cans of pumpkin just waiting to be used…and you know I”m partial to smoked paprika!
Smoked paprika seems to be the hit of the party, EA! Great hummus recipe!
I LOVE smoked paprika! It’s one of my favourite spices. I’m glad it’s no longer lurking in the back of your drawer and that it’s now found its way into this delicious pumpkin hummus!
Ha! Smoky paprika is the bomb! Regan posted on it as well. I just discovered this culinary gem and used it in my last post! Great hummus recipe and I adore your inspiring serving suggestions!!!! Pinning!
This cannot be so! Smoked paprika is the best ingredient ever. It is like calorie free bacon! I love that you added some plus pumpkin to this hummus recipe. I am pinning, sharing + making this.
I have a soft spot for hummus, although I’ve only made the traditional kind. I think the addition of pumpkin would be delicious!!