Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe – Vegan and Gluten-Free

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It’s that time of year again! Pumpkins are abundant, so I’m always looking for a great recipe for a healthy snack to get my pumpkin fix – without any oil. This Ancho Chile Pumpkin Hummus Dip recipe makes a healthy and easy snack that’s perfect to celebrate the beautiful colors of fall!

Pumpkin hummus in a brown potter bowl on a wooden table with leaf-shaped chips and a pie pumpkin.

Are you ready for pumpkin everything season? The days are getting shorter and it’s getting colder, but I’m excited to share this delicious pumpkin hummus dip recipe with you. It uses ancho chile powder and spices, giving it a warm umami profile. This simple recipe is made entirely in your food processor – no cooking needed!

Homemade hummus is so easy and you can make different flavors.

Planning Your Thanksgiving Menu?

This pumpkin hummus is a perfect dip to have on hand for your guests, or better yet for you while you are cooking. If you are like me you wait too long before you nibble while you’re cooking a big feast.

Gravy pouring over tofurkey on a white plate

These are some of my favorite vegan Thanksgiving recipes to add to the mix:




Is this really hummus?

My pumpkin hummus is oil-free, vegan, gluten-free so that moves it far away from a classic hummus from the middle east. I completely admit that this is not your average hummus, and if you’ve looked at the hummus section at any store lately you won’t be shocked by anything here.

Adding pumpkin in one big change and no tahini is another, and later I’m even suggesting you can use white beans instead of chickpeas.

It also contains spices that aren’t found in traditional hummus, but if you’ve been buying hummus in the

If you feel more comfortable calling this a pumpkin bean dip that works for me.

Wooden crate full of pie pumpkins

Can I make healthy pumpkin hummus without chickpeas?

You sure can! In fact, a pumpkin hummus recipe with no chickpeas will still taste great. Just use any cooked white beans and this particular flavor combo would be amazing with black beans.

Honestly, though, pinto beans or an heirloom would work too.

What can I substitute for pumpkin purée?

You can really use any vegetable puree that has the same consistency. My first choices would be sweet potato or butternut squash puree to keep the autumn feel of this dip. In fact, I think I’ll make a butternut squash hummus recipe next!

But you could use silken tofu puree, thick-blended cooked green, pureed cooked carrot, or any other cooked root veggie.

Pumpkin hummus in a brown potter bowl on a wooden table with leaf-shaped chips and a pie pumpkin.

White Bean Pumpkin Hummus

In the version of this recipe I made in the video I used white beans. In fact, I made half this recipe and half pumpkin pie hummus with the same one can of beans.

You can change the spices to make the base puree of beans and pumpkin puree sweet or savory. I suggest using the following to change things up a bit:

For savory hummus: 

  • Chili powder, cumin, coriander 
  • Garam masala 
  • smoked paprika, coriander, oregano 

For a pumpkin pie dessert hummus that tastes just like pumpkin pie filling: 

  • Add a liquid sweetener like maple syrup or date syrup
  • Cinnamon, nutmeg, and cardamom – start with ½ tsp each and adjust as needed, or use a pumpkin pie spice blend

Savory pumpkin hummus dip basic ingredients

All you need is one can of chickpeas or white beans, drained and canned pumpkin puree to start with.

Note: be sure to save the aquafaba for another recipe. You can always freeze it in ice cube trays if you won’t be making any cookies or coating veggies for the air fryer soon.

You’ll also need a food processor or small blender to blend the dip and some ancho chile powder which gives it a richer flavor, chile (for the stew – blend) powder, smoked paprika, garlic powder or a few fresh garlic cloves, onion powder, and a nice pinch of salt or salt substitute.

I like to add a little acid to this and used a jalapeno white balsamic vinegar, but you could use lime or lemon juice – even apple cider vinegar to get that brightness.

How to make this easy hummus dip

Puree the beans and pumpkin together in the bowl of your food processor, then add in the spices and mix again until it has a creamy texture- it’s just that simple and easy to make!

What should I eat with this easy pumpkin hummus?

I served it with fall leave-shaped tortilla chips that I got at Trader Joe’s, along with some crackers. But you could dip in pita chips, seedy crackers, baby carrots, celery sticks, or other fresh veggies.

You could also garnish with some pumpkin seeds, sesame seeds, or whole garbanzo beans, and lots of toasted pita bread to dip in it.

How long does homemade pumpkin hummus last?

If you keep it refrigerated after you make it should last 6 to 7 days. If you take it out and leave it at room temperature over and over that will make it last less.

I recommend that you only take out what you plan on eating at a time and use a clean utensil to scoop it out.

Pumpkin hummus in a brown potter bowl on a wooden table with leaf-shaped chips and a pie pumpkin.

Can I freeze hummus?

Hummus and other bean purees freeze amazingly well. You can freeze this creamy dip in reuseable bags, or in pyrex containers.

I like to freeze in small containers, about what we would eat in one sitting. You can make a ton of mini jars for a fraction of the cost to buy them premade!

Looking for even more pumpkin recipes?

For savory options, you have to try my slow cooker pumpkin lasagna, these no oil vegan Instant Pot tamales, or some whole wheat pumpkin biscuits.

If you have a sweet tooth my pumpkin spice syrup brightens up coffee, tea, and pancakes. Or try some pumpkin gingerbread to make your holidays even brighter.

Ancho chile pumpkin hummus in a brown handforn potter bowl with a maple leaf shaped yellow tortilla chip

Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe – Vegan and Gluten-Free

Course Appetizer
Cuisine American
Keyword ancho hummus, chickpeas, easy dip, oil-free hummus
Prep Time 10 minutes
Servings 24
Calories 23kcal
Author Kathy Hester


  • food processor


  • 1 15.5 oz can chickpeas or 1 1/2 cup cooked garbanzo beans
  • 1 14.5 oz can pumpkin puree or substitute sweet potato or butternut squash
  • 1 teaspoon ancho chile powder or another mild ground chili like guajillo
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder blend , the one use use to make chili stew with
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon jalepeno white balsamic or substitute apple cider vinegar, or balsamic
  • 1/2 teaspoon salt or to taste, or salt substitute


  • Puree the beans and pumpkin together in the bowl of your food processor until smooth.
  • Add the seasonings and blend again until creamy.
  • Leave out what you will eat now and store the rest in the fridge or freezer.


Serving: 2tablespoons | Calories: 23kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 53mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2476IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

The post Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe – Vegan and Gluten-Free appeared first on Healthy Slow Cooking.


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