Paleo Pumpkin Hummus (Whole30, Vegan)


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.

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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.

Paleo Pumpkin Hummus
Paleo Pumpkin Hummus

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
Paleo Pumpkin Hummus
Print Recipe
5 from 1 vote

Paleo Pumpkin Hummus (Whole30, Vegan)

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.
Prep Time2 hrs
Cook Time5 mins
Soaking time2 hrs
Total Time2 hrs 5 mins
Servings: 16 servings
Calories: 44kcal
Author: Jean Choi

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!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


11 thoughts on “Paleo Pumpkin Hummus (Whole30, Vegan)

  1. Nicole @ Fitful Focus

    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!

    Reply
  2. Robin

    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.

    Reply
  3. Donna


    Do you have a recipe for those awesome-looking crackers to ‘go with’?! Thanks for such a Fall pleaser to bring to outings!!

    Reply

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