Looking for a fun twist on classic hummus? This creamy pumpkin hummus is it! It’s smooth, savory, and has just the right hint of fall flavor, thanks to the addition of pumpkin and warm spices. Whether you’re hosting a party, meal-prepping snacks, or just want something fun to dip your veggies in, this recipe is going to be your new go-to.

I’m a huge hummus fan, and I’m always experimenting with ways to jazz it up—and let me tell you, pumpkin hummus is a game-changer. It’s got all the creamy goodness of traditional hummus but with a little extra something that makes it perfect for fall. Plus, it’s packed with protein from the chickpeas, so it’s as nutritious as it is delicious.

Ready to whip up this easy-to-make, crowd-pleasing dip? Let’s get started!

How to Make It

Making pumpkin hummus is as easy as tossing everything into a food processor and blending until smooth. Here’s a breakdown of the process:

Start with the Chickpeas: Drain and rinse your chickpeas to get rid of that canned taste. Pro tip: For extra-smooth hummus, peel the chickpeas by gently rubbing them between your hands to remove the skins.
Add Pumpkin Puree: Use pure pumpkin puree (not pumpkin pie filling!) for that creamy texture and slightly sweet, earthy flavor.
Flavor It Up: Garlic, tahini, lemon juice, and olive oil are the essentials for that classic hummus flavor. A pinch of cumin and paprika adds warmth and a touch of smokiness.
Blend Until Creamy: Let your food processor do the work! Blend everything until smooth, adding a splash of water or olive oil if needed to reach your desired consistency.
Garnish and Serve: Spoon it into a bowl, drizzle with olive oil, and sprinkle with pumpkin seeds, paprika, or fresh herbs for a pretty (and tasty) finish.

Pro Tips

Use Quality Tahini: A good-quality tahini makes all the difference in hummus. Look for one that’s smooth and creamy, not overly bitter.
Adjust the Consistency: If your hummus is too thick, add a tablespoon of water or olive oil at a time until it’s just right.
Make It Spicy: Add a pinch of cayenne or a drizzle of chili oil if you like your hummus with a bit of heat.
Customize the Flavor: Mix in roasted garlic, smoked paprika, or even a touch of maple syrup for a unique twist.
Serve with Variety: Pair it with pita chips, fresh veggies, or even spread it on toast for a quick snack.

Storage

Fridge: Store pumpkin hummus in an airtight container for up to 5 days. Be sure to give it a stir before serving, as it may thicken slightly in the fridge.
Freezer: Yes, you can freeze hummus! Portion it into small containers and freeze for up to 3 months. Thaw overnight in the fridge and give it a good stir before serving.

Tools for This Recipe

Food Processor: The MVP for making hummus creamy and smooth.
Spatula: To scrape down the sides of the food processor and get every last bit of hummus out.
Measuring Cups/Spoons: Precision is key when it comes to balancing flavors.

FAQs

Q: Can I use fresh pumpkin instead of canned?
Absolutely! Just roast or steam your pumpkin, then puree it until smooth before adding it to the recipe.

Q: Is this recipe vegan?
Yes! This pumpkin hummus is naturally vegan and plant-based.

Q: What can I serve with pumpkin hummus?
Pita bread, tortilla chips, crackers, fresh veggies (like carrots, celery, cucumbers), or even apple slices for a sweet-savory combo.

Q: Can I make this nut-free?
Hummus is already nut-free, but be sure to double-check your tahini as it’s made from sesame seeds (which some people with nut allergies may also avoid).

Pumpkin hummus is the perfect mix of creamy, savory, and just a hint of cozy fall vibes. Make it for your next gathering, or keep it in the fridge for quick, healthy snacks throughout the week. Trust me—you’ll be scooping up every last bit of this one! 😊

Pumpkin Hummus

This creamy pumpkin hummus is a fun, fall-inspired twist on the classic dip. Packed with protein and warm, savory flavors, it’s perfect for snacking or entertaining!

Print Recipe

Prep Time 10

Total Time 10

Course Appetizer

Cuisine American

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup pumpkin puree
1/4 cup tahini
2 tablespoons olive oil plus more for garnish
2 tablespoons lemon juice
1 clove garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika plus more for garnish
1/2 teaspoon salt or to taste
2 –3 tablespoons water as needed
Optional toppings: pumpkin seeds olive oil drizzle, or fresh parsley

Instructions

Add the chickpeas, pumpkin puree, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and salt to a food processor.
Blend until smooth, scraping down the sides as needed.
If the hummus is too thick, add water 1 tablespoon at a time until you reach your desired consistency.
Taste and adjust seasoning, adding more salt or lemon juice if needed.
Transfer the hummus to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of smoked paprika, and pumpkin seeds if desired.
Alternate Instructions
For extra creaminess, peel the chickpeas before blending.
Roast the garlic first for a sweeter, more mellow flavor.
Add a pinch of cinnamon for a subtle, warm twist.