Gluten Free Pumpkin Hummus + Veggie Platter | Healthy Fall Appetizer
Recipe Summary
This Gluten Free Pumpkin Hummus is the ultimate fall-inspired dip — creamy, savory, and full of warm spices. It’s made with simple pantry ingredients like chickpeas, pumpkin puree, tahini, and garlic, then blended into silky perfection. Serve it as part of a colorful veggie platter for a healthy appetizer that’s perfect for gatherings, game days, or Thanksgiving!
Table of Contents
Ingredient Notes:
- Chickpeas (Garbanzo Beans): The classic base for hummus. Rinse and drain well for smooth blending.
- Pumpkin Puree: Adds a mild sweetness and creamy texture — use 100% pure pumpkin, not pie filling.
- Tahini: Gives that nutty flavor traditional to hummus. Stir well before using.
- Olive Oil: For creaminess and flavor — use high-quality extra virgin.
- Lemon Juice: Brightens the dip and balances the pumpkin.
- Garlic: Fresh garlic cloves give the best flavor.
- Spices: Cumin, paprika, and a pinch of cinnamon create that cozy fall twist.
- Salt & Pepper: Adjust to taste.
Optional Toppings:
- Drizzle of olive oil, roasted pumpkin seeds, or a sprinkle of smoked paprika.
Step-By-Step Photos and Direction
- Prepare Chickpeas: Drain and rinse chickpeas thoroughly. For ultra-smooth hummus, remove the skins.
- Blend Ingredients: In a food processor, combine chickpeas, pumpkin puree, tahini, lemon juice, garlic, olive oil, cumin, paprika, and cinnamon.
- Adjust Texture: Slowly add 2–4 tablespoons of cold water or more olive oil until smooth and creamy.
- Taste and Season: Add salt and pepper to taste. Blend again.
- Serve: Spoon into a bowl, drizzle with olive oil, and garnish with roasted pumpkin seeds or a sprinkle of paprika.
How to Make the Veggie Platter:
Arrange your pumpkin hummus at the center of a large serving tray and surround it with:
- Fresh carrot sticks
- Crisp celery
- Cucumber
- Bell pepper slices (red, yellow, and orange)
- Cherry tomatoes
- Broccoli florets
- Gluten-free crackers or rice cakes
This makes a beautiful, colorful, and naturally gluten-free appetizer platter perfect for holidays and parties!
Storage and Serving Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: You can freeze hummus for up to 3 months. Thaw overnight and stir before serving.
- Serving Suggestion: Serve chilled or at room temperature. Drizzle with olive oil before serving for extra richness.
Frequently Asked Questions:
Q: Can I make this hummus without tahini?
Yes! Substitute with almond butter or sunflower seed butter for a nutty flavor.
Q: Does pumpkin change the flavor a lot?
It adds a mild sweetness and creaminess without overpowering the chickpeas or garlic.
Q: Can I use fresh pumpkin instead of canned?
Absolutely — roast and puree fresh pumpkin until smooth.
Q: Is this dip dairy-free?
Yes, it’s naturally dairy-free and vegan.
More Gluten-Free Pumpkin Recipes:
- Gluten-Free Pumpkin Chili with Turkey
- Gluten-Free Pumpkin Banana Bread
- Gluten-Free Pumpkin Muffins
- Pumpkin Spice Coffee Cake
Love This Recipe?
If you enjoyed this Gluten-Free Pumpkin Hummus, share it on Pinterest or tag it on Instagram. It’s a must-have for your next fall get-together!
Gluten-Free Pumpkin Hummus + Veggie Platter
Equipment
- Food processor or blender
- Measuring cups and spoons
- Serving platter or tray
Ingredients 1x 2x 3x
- 1 (15 oz) can chickpeas, drained and rinsed
- ¾ cup pumpkin puree
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 clove garlic
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ⅛ tsp cinnamon
- Salt and pepper, to taste
- 2–4 tbsp cold water (as needed for texture)
- Optional toppings: olive oil drizzle, pumpkin seeds, smoked paprika
Instructions
- Add chickpeas, pumpkin puree, tahini, olive oil, lemon juice, garlic, and spices to a food processor.
- Blend until smooth, scraping down the sides as needed.
- Slowly add cold water until you reach your desired consistency.
- Taste and season with salt and pepper.
- Transfer to a bowl, drizzle with olive oil, and garnish as desired.
- Serve with fresh veggies or gluten-free crackers.
Notes
- For the smoothest hummus, peel the chickpeas before blending — it takes a few minutes but makes a big difference in texture.
- Use roasted pumpkin puree for a richer, deeper flavor (canned pumpkin works great too).
- Adjust the consistency by adding a little warm water or olive oil, one tablespoon at a time, until perfectly creamy.
- Taste and tweak — a little extra lemon juice or salt can bring the flavors to life!
- This hummus pairs beautifully with fresh veggies, gluten-free pita chips, or rice crackers for an easy appetizer or healthy snack.
SPECIAL NOTE
Always double-check your tahini, spices, and crackers or chips to ensure they are certified gluten-free. Some spice brands and packaged dips may have cross-contamination risks. If preparing for a gluten-sensitive guest, use clean utensils and bowls that haven’t been in contact with gluten products.
Nutrition (Per Serving)
Calories: 180 | Protein: 6g | Carbohydrates: 20g | Fat: 8g | Fiber: 5g | Sugar: 3g | Sodium: 290mg
Nutrition Disclaimer
Nutritional values are calculated automatically and provided as an estimate. Actual results may vary depending on specific brands, ingredient substitutions, and portion sizes used. Always double-check product labels if you have dietary restrictions or allergies.
