This smooth and creamy pumpkin hummus recipe is a delicious and healthy way to celebrate the fall season. It pairs perfectly with pita chips, crackers, toast, veggies and even works great as a spread. You’re going to want to serve this tasty, fall-flavored dip on repeat all season long.
This recipe was first published on October 1, 2015. It was updated and republished with new images and helpful recipe tips on 10/4/19.
I’ve been snacking on this pumpkin hummus the past few days and it sure gets tastier over time. I recommend making this a day before your holiday party and letting the flavors meld together. And you are going to make this for your next holiday party, right? Okay, good!
Honestly, having this pumpkin hummus in the fridge is a little dangerous. I just can’t get enough. It’s SO good! This is a savory dip and the pumpkin flavor is subtle and works so well with the hummus.
Ingredients In Pumpkin Hummus:
Nothing too complicated here. This pumpkin hummus recipe contains 12 ingredients, but don’t get overwhelmed. The spices make up almost half of the ingredient list.
- Pumpkin puree: Make sure that you use pumpkin puree, not pumpkin pie filling.
- Chickpeas: Also called garbanzo beans. White northern beans would work in this too.
- Tahini: Tahini is kind of like peanut butter, but is made with sesame seeds instead of peanuts. It can typically be found near other nut butters or in the ethnic section of your supermarket. If you don’t have any on hand, feel free to make this without it. I don’t think the flavor will be effected too much.
- Lemon juice: Fresh, please!
- Garlic: This recipe calls for two cloves, but feel free to double that if you would like more garlicky flavor.
- Olive oil: We will incorporate some into the hummus itself, and then drizzle extra on top for serving.
- Water: A couple of tablespoons of water is used to get the consistency perfect.
- Spices: In the mix we have sea salt, cumin, chili powder, cinnamon and just a dash of cayenne pepper.
Then, of course, there are the toppings. I recommend drizzling some olive oil on top of the dip, and then sprinkling it with smoked paprika, plus maybe a sprinkle of chopped fresh parsley and pumpkin seeds. But the sky’s the limit with other toppings you could add! Toasted pine nuts, chopped roasted red peppers, and everything but the bagel seasoning are a few of my other faves.
How Do You Make Pumpkin Hummus?
The recipe is super easy. It comes together in just about 10 minutes. You literally just add all the ingredients to your food processor, pulse and … done! Be sure to scrape down the sides a few times.
If the hummus seems too thick for your liking, feel free to add in an extra tablespoon or two of water. Give the hummus a taste, and add in extra salt, cumin and/or any other seasoning you feel that is needed.
Transfer the pumpkin hummus to a serving bowl, add on any toppings that you would like, and enjoy!!
My Favorite Ways To Use This Hummus:
Of course, you can always use hummus as a dip. But it’s also delicious used some other unique ways!
- toast: Hummus is absolutely wonderful served on some thick crusty bread.
- burgers/sandwiches/wraps: Use the hummus as a spread for extra flavor.
- salads: Mix in some extra lemon juice, water and oil, and pumpkin hummus can double as a delicious fall-inspired salad dressing.
- pastas: Like with the salad idea, thin the hummus out with some water, and it can be used as a sauce for hot noodles or cold pasta salads.
- deviled eggs: The flavors in hummus pair perfectly with deviled eggs!
- sweet potatoes: Top your roasted sweet potatoes with this pumpkin hummus. So good!
I especially enjoy the savory spices of cumin and chili powder combined with the light sweetness of the cinnamon and pumpkin puree. It’s not overly pumpkiny, but has just enough to give it a faint cinnamon sweet with a little heat from the cayenne. This pumpkin hummus is seriously the best!
It’s an easy appetizer that makes for a flavorful festive looking component to a family-style food spread on the holiday table for gatherings or parties. Hummus is naturally gluten-free, vegan and nutritious; making it a crowd-pleasing hors d’oeuvre option.
More Delicious Dips:
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 1/2 cup pumpkin puree
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1/2 lemon, juiced (about 2 teaspoons)
- 2 garlic cloves
- 2 tablespoons tahini
- 4 tablespoons extra virgin olive oil,, divided
- 2 tablespoons water
- 1/2 teaspoon sea salt,, plus more to taste as desired
- 1/2 teaspoon ground cumin,, plus more to taste as desired
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- Smoked paprika and pumpkin seeds (optional for sprinkling over the top before serving)
- Combine all ingredients in the bowl of a food processor or high-speed blender. Reserve 1 tablespoon olive oil for the topping. Process or blend until smooth, stopping occasionally to scrape down sides of bowl or pitcher.
- Drizzle 1 tablespoon extra virgin olive oil over the top and serve with raw veggies, chips and/or crackers. Also, wonderful as a topping for sweet potatoes, salads and wraps.