Savory Pumpkin Hummus with Black Olive Sauce is delicious and it only takes a few minutes to make it. The olive sauce can be used on this hummus but also on sandwiches, and on pasta. And really just about anywhere a savory sauce would go.
Pumpkin hummus can be sweet but this one is deliciously savory with garlic and pepper.
Just make the hummus the same as always … just with some added pumpkin. The fun is in decorating the top. I used the black olive sauce in a cake decorating bag to pipe in a spider web. It was a little dark so I added some white vegan cream cheese.
Dried Cherries Add Color to Savory Pumpkin Hummus
I added dried cherries around the edge as well. Their color is beautiful and their sweetness goes really well with the savory flavors in the hummus. A black olive becomes a spider in the center.
Check out more vegan Halloween recipes HERE.
Pumpkin Hummus Ingredients
- 1 can garbanzo beans, liquid drained and reserved
- 1 cup canned pumpkin puree (about a half of a can)
- 1/4 cup tahini
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic, peeled
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- salt to taste
Black Olive Sauce Ingredients
- 1 cup black olives
- 1/4 cup olive oil
- water for blending, if needed
- dried cherries or cranberries
- plant based cream cheese
- water for thinning
- In a high-speed blender, puree all the hummus ingredients until smooth and creamy. Add more bean water as needed to get the desired consistency.
- To make the black olive sauce, just add all those ingredients to a high-speed blender and puree for a minute or so until very smooth.
- Put the hummus in a bowl and add the web decoration if desired.
- Use a cake piping bag or a plastic squirt bottle to decorate the top of the hummus. Cut the tip very small for a delicate web and larger for a thicker one.
- Make a black olive spider if you like. Cut a black olive in half. One half is the spider body. With the other half, cut a small piece off one of the ends to use as the head. Then cut eight small legs from what's left of that half of the olive. Arrange all the pieces in the shape of a spider.
- If you'd like a lighter color web, simply thin some plant-based cream cheese and use a piping bag to add some white web strands over the darker ones.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.