Fall into pumpkin season with my new hummus, perfect for all your holiday gatherings. This tasty spread is savory with just a little sweet and goes great on crackers, pita chips, raw veggies, or inside wraps and pinwheels.
Happy Equinox! Today marks the first day of fall, which is kind of crazy for me to think about since the weather here in San Diego is still on full summer-mode. However, next month, I’ll be leading a cooking class featuring holiday appetizer recipes, so I needed to get my pumpkin on, regardless of the current sunshine.
I had a major decision to make when it came to the flavoring of this hummus because pumpkin-flavored food can be either sweet and spicy, or hearty and savory. When I started adding the ingredients into my food processor, I wasn’t 100 percent which direction I’d take it and ended up somewhere in the middle.
I added some pumpkin pie flavor using allspice, and a little sweet with the sprinkle of pomegranate seeds, but I also used some traditional hummus ingredients such as cumin, tahini, and garlic, making this a mostly savory recipe. I was pleased to taste-test and found this mix of flavors worked deliciously together.
My friend, Amanda, is a big fan of hummus, and it just so turned out that when I first created this recipe, it was only a day before her 30th birthday party. That turned out perfectly for me because I was able to bring some and have a house full of omnivorous taste-testers.
At the party, we enjoyed the hummus with stoneground wheat crackers and an array of raw veggies. Vegan-made and omni-approved, just the way I like it! Let me know what you think, leave a comment below or take a pic and tag me on Instagram, @veggiesattiffanis.
Pumpkin & White Bean Hummus
Ingredients
For the hummus…
- 1 15 oz can cannellini beans (white kidney beans), drained and rinsed or about 1 1/2 – 1 3/4 cup cooked
- 1/2 15 oz can pumpkin puree
- 1/4 cup olive oil
- 2 Tbsp tahini
- 2 tsp lemon juice
- 1/2 tsp minced garlic or 1 small clove
- 1/4 – 1/2 tsp allspice, to taste I use somewhere between the two measurements
- 1/4 tsp sea salt
- 1/4 tsp cumin
Sweet Crema Topping (optional)…
- 2 Tbsp Cashew Sour Cream for nut-free or to simplify, use a tofu based store-bought non-dairy sour cream, such as Tofutti
- 1 tsp water or non-dairy milk
- 1/2 tsp blue agave syrup
Optional for topping…
- small handful pomegranate seeds
- small handful toasted pepitas
- pinch cinnamon, nutmeg, ground clove, or allspice I like to use Vietnamese cinnamon
Optional for serving…
- crackers or pita chips (gluten-free if necessary)
- raw veggies Raw zucchini is shown in the pictures, but this hummus has been enjoyed with an array of vegetables.
- tortillas or wraps (gluten-free if necessary) for fall-flavored sandwiches or pinwheels
Instructions
- Place all hummus ingredients into a food processor and mix on high until smooth. Taste and add more allspice, if desired. If a thinner consistency is preferred, a little water can be added as well. Transfer the hummus into a small to medium sized serving bowl.
- If using the Sweet Crema Topping, whisk together all ingredients until well combined and swirl on top of the hummus.
- If desired, top the hummus with fresh pomegranate seeds, toasted pepitas, and a/or a pinch of your favorite fall spice.
- Refrigerate the hummus until ready to serve. Enjoy with crackers, pita chips, raw veggies, or spread inside a tortilla or wrap for sandwiches and pinwheels.