Pumpkin Hummus takes a classic dip and gives it a cozy fall twist. I love how creamy chickpeas meet pumpkin puree and warm spices for something that’s just as good scooped up with pita as it is spread on toast. It’s my go-to way to bring a little autumn flavor into the snack rotation.
Table of Contents
Pumpkin Hummus Recipe
Key Ingredients
Chickpeas give the hummus its thick, creamy base. I always rinse canned chickpeas well to wash off some of that canning liquid flavor.
Pumpkin puree adds a subtle sweetness and that smooth, velvety texture without making the hummus too runny. Make sure to use plain pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
Tahini adds a nutty, slightly earthy flavor that balances the sweetness of the pumpkin. Too much can make the hummus taste bitter, so I stick to about a quarter cup for a nice, balanced flavor.
Tips & Tricks
Scrape down the food processor: Stop once or twice while blending and scrape down the sides of the bowl. This helps everything blend evenly, so you don’t end up with little chunks of chickpeas.
Adjust the consistency as needed: If the hummus seems too thick, add a spoonful of the chickpea liquid or a little water until it’s smooth enough to scoop easily.
Taste before you finish: Give the hummus a taste after blending and adjust the salt or lemon juice as needed. The pumpkin can mellow out the other flavors, so a little extra seasoning may help bring everything into balance.
This is my simple recipe for Pumpkin Hummus:
Pumpkin Hummus
Creamy chickpea hummus blended with pumpkin puree, tahini, and warm spices, a savory-sweet fall appetizer that comes together in one food processor.
Ingredients
- 15 ozchickpeas (1 can, drained and rinsed)
- 1/2 cuppumpkin puree
- 1/4 cuptahini
- 2 tablespoonslemon juice
- 1 clovegarlic
- 1/2 teaspoonground cumin
- 1/4 teaspooncinnamon
- 1/4 teaspoonsalt
- 2 tablespoonsolive oil (plus more for topping)
- 2 tablespoonspepitas (for garnish)
Instructions
- 1Combine chickpeas, pumpkin puree, tahini, lemon juice, garlic, cumin, cinnamon, and salt in a food processor.
- 2Blend until smooth, stopping to scrape down the sides as needed.
- 3With the processor running, drizzle in the olive oil and blend until creamy.
- 4Taste and adjust salt or lemon juice as needed.
- 5Transfer to a serving bowl, drizzle with a little more olive oil, and top with pepitas.
- 6Serve with pita chips or fresh vegetables.
Nutrition per serving
📌 Notes
- Canned pumpkin puree works perfectly here; just make sure it's plain, not pie filling.
- Blend a little longer than you think for the smoothest texture.
- Store in an airtight container in the fridge for up to 5 days.
How to Pair
Pumpkin hummus tastes creamy, earthy, and lightly sweet, with savory notes from tahini, garlic, and spices. Crisp, salty, or fresh pairings are the perfect choice to balance its smooth texture.
- Crostini, seeded crackers, or soft pretzel bites turn the hummus into an easy party snack.
- Warm pita wedges, toasted naan, and crunchy pita chips make sturdy, satisfying dippers.
- Carrot sticks, cucumber slices, celery, and bell pepper strips add a cool, crisp contrast.
- Apple slices, roasted vegetables, or a fall grain bowl complement its gently sweet pumpkin flavor.
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