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Pumpkin Black Bean Hummus with smoky cumin, the zing of lime, and just a bit of spice is an easy and healthy black bean dip recipe that is perfect for fall. From an appetizer for tailgating and pumpkin carving parties to the kids’ lunchbox or a healthy snack, get your veggies and chips ready to dip into this naturally gluten free and vegan black bean hummus recipe, just one of fall’s best gluten-free pumpkin recipes.
Smoky Cumin Lime Black Bean Dip with Pumpkin
Don’t get me wrong, I like pumpkin. Give me my Mini Crustless Pumpkin Pies. Cut me a slice of pumpkin crumb cake. I’ll even go the savory route with pumpkin cream sauce. But you’ve got to admit, the pumpkin craze is getting a bit out of control.
Thank you Starbucks for really jump starting the trend with that PSL, which even inspired my Pumpkin Spice Latte Overnight Oats. Now it’s pumpkin everything. Pumpkin cream cheese. Pumpkin pasta. Pumpkin pop tarts. Pumpkin tortilla chips. Heck, half the stuff doesn’t even have pumpkin, just that ubiquitous pumpkin spice. Pumpkin spice Peeps. Pumpkin spice pudding. And yes, there’s even pumpkin spice toothpaste.
So several years ago I was at a little restaurant in Louisville, Kentucky, and they had a Pumpkin Black Bean Soup on the menu. I thought it might all be part of the trend, but I had to admit, I was intrigued. So I ordered it, and out came this steamy bowl of a weirdly orangy-brown soup. But the appearance did not do justice to this soup. It wasn’t really spicy; there was just a little heat enhanced by the zing of some lime. But what really stood out was all the smoky cumin flavor. Cumin can be underappreciated or overdone, but in this soup, it was perfect. It was totally there, and totally complemented by the earthy, savory flavors of the black beans and the pumpkin. We all know pumpkin works well with warm spices like cinnamon and ginger, but who knew it would be so perfect with chili and cumin. All this time later, I can’t remember the name of the restaurant, but I can’t get that soup out of my head.
Guys, I totally forgive them for jumping on the pumpkin bandwagon.
And I figure, if you can’t beat ’em, join ’em…
This Pumpkin Black Bean Hummus recipe will be a surprising new favorite for fall!
Inspired by that soup, this pumpkin black bean dip has the distinctive flavors I remember – the chili, the cumin, the lime – all blended together into a smoky, slightly spicy dip for your chips and vegetables. The pumpkin not only adds to the savory flavor, but it really helps make this black bean hummus smooth and creamy without needing a ton of oil. Plus, you know, hidden veggies. This mom is all about that.
With only six ingredients, you could be snacking on Pumpkin Black Bean Hummus in no time. You’ll be the hit of the party with this naturally gluten-free dip recipe that’s also vegan because we all know, everything’s better when you add pumpkin.
Here some things you might need to make this pumpkin black bean hummus recipe?
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- The easiest way to blend up this dip is in a food processor. Small spatulas make it easy to stir and scoop out.
- I love this OXO juicer for juicing lemons and limes.
- Of course you’ll need the pumpkin, black beans, cumin, and chili powder. The great thing is that other than the limes, the ingredients are non-perishable, so you can keep them in stock in your pantry.
- Don’t forget chips for dipping.
If you like this Pumpkin Black Bean Hummus, you might also enjoy these…
- Sriracha Coconut Black Bean Soup with Sweet Potatoes
- Spinach Parmesan White Bean Dip
- Fettuccine Pumpkin Cauliflower Alfredo
- Mexican Pineapple Black Bean Stuffed Baked Sweet Potatoes
Here’s a few ideas from my friends as well. Black Bean Cilantro Bean Dip from Happy Food Healthy Life is another black bean hummus recipe with some tasty toppings. Stick with chickpeas in this Spicy Chipotle Pumpkin Hummus from Boulder Locavore. And Slow Cooker Three-Bean Pumpkin Chili from Aggie’s Kitchen is another tasty way to combine these two ingredients.
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Pumpkin Black Bean Hummus Recipe
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Pumpkin Black Bean Hummus
- 15 oz canned black beans drained and rinsed
- 1/2 cup pumpkin puree
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 Tablespoons lime juice
- 1 Tablespoon olive oil
- 1/2 teaspoon Kosher salt or to taste
- Combine all of the ingredients in a food processor or high-powered blended and process until smooth, scraping down the sides as necessary.
- Serve with chips and vegetables for dipping.