This Pumpkin and Kale Hummus is a creamy, savory take on a familiar classic—blending vibrant fall flavors with deep green earthiness. It’s the kind of dip that makes you pause mid-bite and reach for just one more swipe of pita.
Ingredient Breakdown
The base of any hummus is its chickpeas, and this recipe keeps it flexible with the option of canned or freshly cooked garbanzo beans. Canned chickpeas save time and effort, making this recipe a breeze for busy days. For those seeking deeper flavor and control over salt levels, starting from dried beans and simmering until tender delivers a subtle richness.
Pumpkin purée adds a creamy body and mild sweetness that balances the slight bitterness of kale. Store-bought purée works well, but roasting and blending fresh pumpkin offers a depth of flavor that’s hard to match.
Kale brings a vibrant hue and a slightly grassy, mineral quality. Its hearty texture blends down beautifully while still adding dimension. Destemmed and chopped, the kale blends in seamlessly, offering a nutritional boost without overpowering the palate.
Garlic adds sharpness and complexity, while tahini contributes a nutty, velvety undertone that defines traditional hummus. Lemon juice brightens it all up, cutting through the richness with a touch of citrus zing.
The olive oil adds silkiness and rounds out the flavor, while the reserved chickpea water (also called aquafaba) helps fine-tune the texture. It binds the ingredients, making the hummus light yet luscious, and easily spreadable or spoonable depending on your needs.
Step-by-Step Preparation Guide
Before blending, the kale should be rinsed thoroughly and patted dry. For better integration, roughly chop the leaves and discard the tough stems. Massaging the kale briefly between your fingers helps to break it down, allowing for a smoother final product.
When adding the ingredients to the food processor, order matters. Begin with the denser items like chickpeas, pumpkin, kale, garlic, and tahini. Follow with lemon juice and a splash of the reserved chickpea water. The olive oil can be drizzled in as you blend for a smooth, emulsified texture.
Blending should be paused occasionally to scrape down the sides, ensuring every ingredient is incorporated evenly. Start with a small amount of water and gradually add more until the hummus reaches your desired consistency.
For those who love a thick dip perfect for scooping, keep the water addition minimal. If you prefer a silkier, more spreadable hummus for wraps or sandwiches, a bit more water will do the trick. A final blend brings everything together into a smooth, creamy masterpiece.
Recipe Tips & Frequently Asked Questions
Use warm chickpeas for a silkier blend
Slightly heated chickpeas break down faster and create a creamier texture when blended.
Massage the kale leaves before blending to soften the texture
This simple step reduces the toughness of kale and makes it easier to process.
Adjust lemon juice and garlic based on your flavor intensity preferences
For a zingier hummus, add extra lemon; for more kick, increase the garlic.
Store in an airtight container to maintain freshness for days
Keep refrigerated and consume within 4–5 days for the best flavor and texture.
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin is convenient and consistent, though fresh-roasted offers a deeper, richer flavor.
How long does this hummus last in the fridge?
Stored properly, it stays fresh for up to 5 days. Stir before serving if separation occurs.
Is it possible to make this recipe without tahini?
You can omit tahini or substitute with sunflower seed butter or a spoonful of Greek yogurt for a creamy alternative.
Can I freeze leftover hummus?
Yes, freeze in a sealed container for up to 2 months. Thaw in the fridge and stir well before serving.
How can I make the hummus thicker or thinner depending on use?
Reduce water for a thick dip or add more aquafaba for a looser, spreadable version.
What to Serve With This Recipe
This hummus shines next to crisp vegetable crudités like cucumber rounds, bell pepper strips, or cherry tomatoes. For something heartier, pair with warm flatbreads, pita chips, or artisan crackers that can stand up to the creamy texture.
As a spread, it works wonders on toast or sandwiches, adding depth and moisture in one swoop. Layer into a veggie wrap, swirl onto a grain bowl, or smear beneath grilled vegetables for a boost of bold flavor.
If you’re building a mezze spread, this hummus deserves a spot alongside olives, dolmas, and marinated feta. Add a drizzle of olive oil and a few chili flakes on top, and it transforms into an eye-catching centerpiece for casual entertaining.
Creative Variations
Add roasted red peppers for a smoky sweetness that complements the pumpkin’s earthiness. A spoonful of cumin or smoked paprika brings warmth and depth, especially during the colder months.
If kale isn’t your favorite, swap it for spinach, arugula, or even parsley for a different green note. Each adds its own personality while keeping the color bright and inviting.
Top your hummus with toasted pepitas, sesame seeds, or crispy chickpeas for a contrast in texture. A splash of chili oil or lemon zest right before serving adds flair and extra punch.
Pumpkin and Kale Hummus is more than a seasonal twist—it’s a flavorful, vibrant dip that’s as versatile as it is delicious. Whether scooped up with crunchy veggies, spread across sandwiches, or featured on a festive platter, it brings something special to the table. This is a recipe worth keeping on rotation, no matter the season.
Ingredients
2 tablespoons tahini
1 cup pumpkin purée
1–2 tablespoons olive oil
1 cup cooked or canned garbanzo beans, drained (*see note)
4–5 fresh garlic cloves
1 cup tightly packed kale leaves
Juice of ½ lemon
2–4 tablespoons reserved cooking water from garbanzo beans (adjust as needed)
Instructions
In a food processor, combine the garbanzo beans, pumpkin purée, kale, garlic, lemon juice, tahini, olive oil, and a small amount of the reserved cooking water. Begin blending until the mixture starts to come together.
Pause occasionally to scrape down the sides of the bowl for even blending. Continue processing until the hummus reaches a smooth, creamy consistency.
Add additional water a tablespoon at a time to adjust the texture to your preference—thicker for dipping, smoother for spreading. Blend once more to fully incorporate. Serve immediately or store chilled in an airtight container.
Pumpkin and Kale Hummus Recipe
Ingredients
- 2 tablespoons tahini
- 1 cup pumpkin purée
- 1 –2 tablespoons olive oil
- 1 cup cooked or canned garbanzo beans drained (*see note)
- 4 –5 fresh garlic cloves
- 1 cup tightly packed kale leaves
- Juice of ½ lemon
- 2 –4 tablespoons reserved cooking water from garbanzo beans adjust as needed
Instructions
- In a food processor, combine the garbanzo beans, pumpkin purée, kale, garlic, lemon juice, tahini, olive oil, and a small amount of the reserved cooking water. Begin blending until the mixture starts to come together.
- Pause occasionally to scrape down the sides of the bowl for even blending. Continue processing until the hummus reaches a smooth, creamy consistency.
- Add additional water a tablespoon at a time to adjust the texture to your preference—thicker for dipping, smoother for spreading. Blend once more to fully incorporate. Serve immediately or store chilled in an airtight container.
