This delicious paleo pumpkin hummus recipe uses cashews instead of chickpeas, but tastes just like the real thing with the flavor of Fall in every bite! It’s also vegan and Whole30-friendly.
The first time I made paleo hummus, I was blown away by how similar it tasted to real chickpea hummus. I was so excited that I could enjoy hummus again while being low carb and grain free that I started making various flavors. This paleo pumpkin hummus is one of my favorite creations and I make it anytime I need a healthy dip for veggies and crackers.
Paleo Pumpkin Hummus Recipe
If you are a pumpkin lover, you are going to love this recipe. It is the perfect appetizer to bring to a Fall or Winter potluck. The taste of savory pumpkin mixed with various spices is just the perfect flavor combo that you’ll want over and over again.
Making Creamy Hummus with Cashews
It’s no secret in the real food world that cashews are an amazing way to make dairy free cheese, sauce, and even dressing. You can also add hummus to that list, but it really does make the creamiest and the most delicious tasting hummus!
Soaking cashews is not always required, but it really does help improve the texture of the hummus and also make the blending process easier and quicker. Hope you enjoy this unique and flavorful hummus. It’s actually the perfect appetizer for the holidays!
Paleo Pumpkin Hummus (Whole30, Vegan, Keto)
Ingredients
- 1/2 cup raw cashews
- 1/2 cup pumpkin puree
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/8 tsp cayenne
- 1/2 tsp pumpkin pie spice
- 1 garlic clove
Instructions
- Soak raw cashews in water for 2 or more hours.
- Drain and wash the cashews.
- Place cashews and pumpkin into a food processor with the rest of the ingredients and process until smooth.
- Drizzle a little bit of olive oil on top before serving. Garnish with pumpkin seeds and cayenne pepper if you’d like
- Use it as a dip for carrots, celeries, bell peppers, crackers, and more. Or just shove spoonfuls of it in your mouth. Whatever’s your style, no judgement!
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I am totally addicted to hummus. And this recipe has all my favorite ingredients. I’m going to park myself next to it. Pleasure to meet you through #TheCasualVeggie! đŸ™‚
What a fun way to get your veggies! I love hummus and have never had a pumpkin or paleo version, it sounds perfectly creamy and filling with those soaked cashews, yum đŸ™‚
What a cool idea to substitute cashews instead of chickpeas! Love it! Congrats on such an incredible project đŸ™‚
I never thought to make hummus with cashews! Great idea! I think I have everything to make this recipe…. looks like I have a weekend plan :). So excited for the launch and to get to know you more through the book!
So many wonderful and unexpected pumpkin recipes, so much I would love to eat. This is really high on the list!!!
Ooh, I love using pumpkin in savory ways, and this hummus sounds absolutely perfect! I like that you used cashews, too — I’ve never tried that, but it sounds like a great way to pack in even more protein and healthy fats!
i thought i had seen every type of hummus out there, but this is a new one! i love the color and the texture must be outstanding!
What exactly are ‘raw cashews’? I see ‘cashews’ labeled raw–at Trader Joe’s, for example, but are theycreally raw? Are they unpasteurized, or should they be, and where do you get them? (Almonds are hard to find unpasteurized, but when i do find them i soak them because you should. ) Thx.
Yup, if they are labeled raw, then you can use those. Just don’t use roasted ones!
Do you have a recipe for those awesome-looking crackers to ‘go with’?! Thanks for such a Fall pleaser to bring to outings!!
Hi Donna – You can try my Nut Free Paleo Crackers here: https://whatgreatgrandmaate.com/nut-free-paleo-crackers/
How much is one serving?
Around 2 tablespoons.