Instant Pot Pumpkin Hummus (Vegan, Gluten Free}

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Make the savoury Instant Pot Pumpkin Hummus with this no soak chickpeas recipe! With just a few pantry ingredients, you can easily make this spiced pumpkin hummus that is high in protein and healthy. Serve it up as a Fall or Thanksgiving appetizer, dip, or snack. Also great for meal prep, adding to salads, wraps and aaaaaaaaaall the sandwiches.

Suitable for vegan and gluten-free diets. Post includes Weight Watchers points.

close up of instant pot pumpkin hummus with sesame seeds toppings

Introducing you all to a great healthy snack – Instant Pot Pumpkin Hummus. This savoury sweet delight is bursting with flavours of paprika, cumin and lemon.

This is a variation of a classic hummus recipe I posted a while back. Adding pumpkin gives the hummus a deeper and sweet flavour that complements the chickpeas and spices very well. You end up with a lovely colourful creamy healthy dip, snack or appetizer that is sooooooooo morish.

And it is frugal, can be doubled or tripled to feed a crowd and very easy to make too.  Hummus is one of my usual contributions to Fall or Thanksgiving gatherings, lunch or brunch parties – especially those last minute ones.

And best still is that it goes with everything –  crunchy vegetables, toasted pita chips,  homemade sharwarmas and my favourite apple chips.

As I write this I am lying on the floor trying to see how many pitta chips I can fit in my mouth.  I think I can fit three hummus covered pitta chips in one go. Next, I will try 5, I am a hummus addict afterall….

Close up of instant pot pumpkin hummus with radishes and tortilla chips

If like me your pantry is stocked up with endless chickpeas then here is one further way to use them up. Vary the spices to suit your tastes and your pantry staples. You could try substituting the pumpkin to make a sweet potato hummus.

Instant Pot Pumpkin Hummus Recipe

KITCHEN TOOLS, UTENSILS & APPLIANCES  NEEDED

This post contains affiliate links. For more information, check out my disclosure.

Here are some of the items you will need to make this recipe.

So, are you ready to learn just how easy it is to make Instant Pot chickpeas for hummus? Then gather up your ingredients and I will show you……

How To Make Pumpkin Hummus

Instant Pot Hummus Instructions

  1. Place chickpeas and 1/2 teaspoon of sea salt inside the Instant Pot insert. Add enough water to cover by 1 inch.
  2. Put the lid on the Instant Pot, lock, and set the value to sealing (not venting) position. Set to manual pressure / high pressure for 40 – 45 minutes, depending on how old your chickpeas are. Note that you will need to cook older chickpeas longer to reach the desired softness. I recommend cooking for 45 minute the first time to see how they turn out, then adjusting as needed the next time.
  3. When cook time is finished, allow for a full natural pressure release. Remove your instant pot chickpeas and drain.
  4. Then in a food processor or blender, combine lemon juice, garlic, cumin, paprika, and remaining 1/4 teaspoon of salt. Allow to sit for 5 mins before processing.
  5. Next, add in the tahini and pumpkin puree and blend. The mixture will be a thick paste at first. Add in ice water, 1 tablespoon at a time, while blending until the hummus is smooth and creamy.
  6. Taste to check seasoning and adjust as needed.
  7. Transfer your Instant Pot Hummus to a serving dish, drizzle with olive oil and dust with smoked paprika. Serve and Enjoy!

image collage showing the steps for making instant pot hummus

How To Make Creamy Pumpkin Hummus With Canned Chickpeas

Looking to make your pumpkin hummus even faster? You can choose to skip cooking dried chickpeas in the Instant Pot and use tinned cooked chickpeas instead.

You will need to start with two 14 oz (2 X 400g) tins of cooked chickpeas that have been drained. If possible, make sure to grab a brand of tinned chickpeas that have been cooked until nice and soft. But if that is not available, you may want to cook the tinned chickpeas for 25 or so minutes, then allow them to cool down before blending together with the rest of the ingredients.

close up of creamy pumpkin hummus on a table topped with sesame seeds

Pumpkin Hummus Tips

  • Add more or less pumpkin puree to your taste.
  • You can use freshly roasted pumpkin that you puree yourself instead of pumpkin puree.
  • Roasted garlic makes a great addition to this Instant Pot Pumpkin Hummus.
  • A quarter of a teaspoon of chilli adds a little extra kick to this Instant pot dip.

Storing Pumpkin Hummus

Your homemade hummus will keep stored in an airtight container in the refrigerator for 5-7 days. Good luck trying to keep it that long though…

Pressure Cooker Pumpkin Hummus Flavor Variations

I loooooove experimenting with different hummus flavoring and variations. Sooooo tasty!

Here are some awesome hummus variations that you can try.

Creamy Instant Pot Hummus.

Easy Beet Hummus Recipe.

Chocolate Dessert Hummus.

Rocket Hummus.

Harissa Hummus.

pumpkin hummus surrounded by radishes, tomatoes and tortilla chips

More Instant Pot Recipes

Easy Instant Pot Dal.

Spiced Instant Pot Chickpea Salad.

Instant Pot Pumpkin Soup.

Instant Pot Breakfast Polenta Porridge.

Chickpeas vs Garbanzo Beans? What’s The Difference?

Very good question guys. And the answer is that there is no difference. Yeap, garbanzo beans and Chickpeas and are in fact the same legume. And the reason for the two different names is purely geographical.

It is thought that the name chickpeas is of English origin, whilst the term garbanzo beans is Spanish and comes from the old Basque word garbantzu, which means ‘dry seed’. Chickpeas or garbanzo beans, you can call them what you want. Either way they are totally delicious.

Creamy Pumpkin Hummus Weight Watchers Points

There are just 2 Freestyle SmartPoints in a serving of this Pumpkin Hummus.

Thank you for reading my Pressure Cooker Pumpkin Hummus recipe. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for visiting Recipes from a Pantry, UK food blog.

Get The Instant Pot Pumpkin Hummus Recipe

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close up of instant pot pumpkin hummus with sesame seeds toppings
Print Recipe
5 from 2 votes

Instant Pot Pumpkin Hummus

Instant Pot Pumpkin Hummus is silky, smooth, delicious and super easy to make!
Prep Time10 minutes
Cook Time45 minutes
Course: Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine: American, Middle Eastern, Western
Servings: 16
Calories: 112kcal
Author: Bintu Hardy

Ingredients

  • 8 oz dried chickpeas
  • 3 garlic cloves minced
  • 1/3 cup tahini
  • 4-6 tbsp lemon juice
  • 3 tbsp olive oil
  • 3/4 tsp sea salt
  • 1 tsp ground cumin or to taste
  • 3/4 tsp smoked paprika or to taste
  • ice water as needed
  • 1 cup (250g) pumpkin puree (more or less to taste)

Instructions

Instant Pot Pumpkin Hummus Instructions:

  • Pour the chickpeas and 1/2 teaspoon of the sea salt into the Instant Pot and add enough water to cover them by 1 inch. 
  • Put the lid on the Instant Pot, lock, and set the value to sealing (not venting) position. Set to manual pressure / high pressure for 40 - 45 minutes, depending on how old your chickpeas are. Note that you will need to cook older chickpeas longer to reach the desired softness. I recommend cooking for 45 minute the first time to see how they turn out, then adjusting as needed the next time.
  • When cook time has finished, allow for a complete natural pressure release. Remove the chickpeas and drain.
  • In a food processor or blender, combine lemon juice, garlic, cumin, paprika, and the remaining 1/4 teaspoon salt. Allow to sit for 5 mins before processing.
  • Then add in the tahini and pumpkin puree blend. The mixture will be a thick paste at first. Add ice water, 1 tablespoon at a time, while blending until the mixture is smooth and creamy.
  • Taste to check seasonings and lemon juice; adjust if needed.
  • Transfer your Instant Pot Hummus to a serving dish, drizzle of olive oil and a dusting of smoked paprika. Serve and enjoy!

Pumpkin Hummus with Canned Chickpeas Instructions:

  • In a food processor or blender, combine two 14-ounce tins of chickpeas (that have been drained well) with lemon juice, garlic, cumin, paprika, and sea salt. Allow to sit for 5 mins before processing.
  • Next, add in the tahini and pumpkin puree blend. The mixture will be a thick paste at first. Add in ice water, 1 tablespoon at a time, while blending until the hummus is smooth and creamy.
  • Taste to check seasonings and adjust as needed.
  • Transfer the hummus to a serving dish, drizzle with olive oil and top with smoked paprika.
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Notes

Instant Pot Pumpkin Hummus Weight Watchers Points

There are just 2 Freestyle SmartPoints in a serving of this Instant Pot Hummus.

Pumpkin Hummus Tips

  • Add more or less pumpkin puree to your taste.
  • You can add freshly roasted pumpkin instead of pumpkin puree.
  • Roasted garlic makes a great addition to this Instant Pot Pumpkin Hummus.
  • A quarter of a teaspoon of chilli adds a little extra kick to this Instant pot dip.

Pressure Cooker Pumpkin Hummus Flavor Variations

I loooooove experimenting with different hummus flavoring and variations. Sooooo tasty!
Here are some awesome hummus variations that you can try.
Creamy Instant Pot Hummus.
Easy Beetroot Hummus Recipe.
Chocolate Dessert Hummus.
Rocket Hummus.
Harissa Hummus.

More Instant Pot Recipes

Easy Instant Pot Dal.
Spiced Instant Pot Chickpea Salad.
Instant Pot Pumpkin Soup.
Instant Pot Breakfast Polenta Porridge.

Nutrition

Calories: 112kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 187mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2440IU | Vitamin C: 3.1mg | Calcium: 28mg | Iron: 1.4mg

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5 from 2 votes

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