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.
We’ve been snacking on this Pumpkin Hummus the past few days and the flavor gets even more delicious over time. Make this a day before your holiday party and let the flavors meld together and intensify.
Honestly, having this pumpkin hummus in the fridge is a little dangerous. We 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 creamy consistency of hummus.
Oh my word. I was going to make my standard classic hummus for a girl ‘s get together tomorrow night but felt inspired by the Halloween weekend and came across this. If I didn’t love my girlfriends so much, I would eat this entire batch myself. It is perfect just as written; great balance of warm and savory tastes. I made recipes exactly as is with the following simple exception: I roasted the garlic in the olive oil over medium low heat, turning a couple times, and added the roasted garlic and garlic infused olive oil to the food processor. Divine. Thanks for a great recipe that I’m sure to make a ton this fall.— Denise
Why you should make this recipe
- Quick & easy to make. With only a handful of ingredients, in a few minutes you’ll have a delicious hummus that’s perfect this time of year.
- Creamy with delicious fall flavors. This homemade hummus recipe serves up a silky, creamy and incredibly flavorful dip. The savory spices of cumin and chili powder combined with the subtle sweetness of the cinnamon and pumpkin puree work so well together. It’s not overly pumpkin-y, but has just enough to give it a faint cinnamon sweet taste with a little heat from the cayenne pepper.
- Healthy. According to Healthline, pumpkin is considered a superfood and has an impressive nutrient profile. It’s filled with vitamins and minerals, and it’s low in fat and calories. See the recipe card for more nutrition facts.
- Better than store bought. With a few simple tricks, you’ll have a rich and fluffy hummus that’s better than store bought!
- Great for the holidays. Hummus made with pumpkin is an easy appetizer that makes for a flavorful, festive-looking component to a family-style food spread on the holiday table for fall gatherings or parties. It’s naturally gluten-free, vegan and nutritious; making it a crowd-pleasing hors d’oeuvre option.
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. Here’s what you need:
- Pumpkin puree. Make sure that you use pumpkin puree, not pumpkin pie filling. You can use canned store-bought pumpkin or make homemade pumpkin puree.
- Chickpeas. Also known as, 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’s usually 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 affected too much.
- Lemon juice. We recommend fresh for the best flavor.
- Garlic. This recipe calls for two cloves, but feel free to double that if you would like a 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 bagel seasoning are a few of my other faves.
How to make this recipe
The recipe is super easy. It comes together in just about 10 minutes. You literally just add all the ingredients to your blender or food processor, pulse and … done! Here’s the simple process:
- Combine ingredients. Place all of the ingredients into the bowl of a food processor or high-speed blender. Reserve 1 tablespoon of olive oil for the topping. Process or blend until smooth, stopping occasionally to scrape down sides of bowl or pitcher.
- Taste & adjust. Give the pumpkin hummus a taste, and add in extra salt, cumin and/or any other seasoning you feel that is needed. If the hummus seems too thick for your liking, feel free to add in an extra tablespoon or two of water, and blend again.
- Serve. Drizzle 1 tablespoon extra virgin olive oil over the top and serve with raw veggies, pita chips (cinnamon sugar pita chips would be so good!) and/or crackers. It’s also great as a topping for sweet potatoes, salads and wraps.
- Iced water. Adding super cold water to the ingredients will help to emulsify everything and create a creamy texture. The cold temperature of the water also helps to loosen up the mixture and create a smoother consistency and it will give it a light, fluffy texture.
- Color. The color of your hummus may appear more orange than mine depending on the brand of pumpkin puree that you use or if you use homemade pumpkin. It will taste delicious no matter what color it is!
- Double the recipe. If you’re making this for a party or small gathering, we recommend doubling the recipe. It’s loved by all and is sure to go fast!
Frequently asked questions
Yes, you can find pumpkin spice hummus at Trader Joe’s during the fall season. It’s really tasty, but we find this homemade version even more delicious!
There are a few different variations in pumpkin hummus recipes. For this specific recipe, you’ll need chickpeas, pumpkin puree, salt, spices, lemon juice, tahini and olive oil. I’ve even seen some recipes use a little maple syrup.
Hummus is a great snack for vegans because the main ingredient is chickpeas, which are low in fat, contain no cholesterol, and are high in folate, potassium, iron, and magnesium. With the addition of tahini you create a complete protein combination.
Of course, you can always use hummus as a dip to enjoy with everything from crackers to fresh vegetables, like carrots, celery, cucumbers and sliced bell pepper. But it’s also delicious used some other unique ways!
- Toast. Hummus is absolutely wonderful served on some thick crusty sourdough, pita bread or naan bread.
- As a spread. Use the hummus as a spread for burgers, sandwiches and wraps 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.
- Pasta. 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! You can use this to stuff hard-boiled egg whites instead of the yolk.
- Sweet potatoes. Top your roasted sweet potatoes with a dollop of this pumpkin hummus. So good!
Pumpkin hummus is a fun twist on traditional hummus. I love the added nutrients and the addition of spices that make the flavor so unique! Here are some variations to make this pumpkin hummus just the way you like it!
- Beans. The traditional beans used for hummus are chickpeas or garbanzo beans, but you can use a white bean if needed. Great northern beans, white chili beans, or even pinto beans work!
- Tahini. Tahini will give the hummus a delicious nutty, earthy flavor. You can choose to leave it out, or substitute it with almond butter or cashew butter.
- Spices. Experiment with spices, and even different herbs! You can omit the cinnamon and make this more savory, or even add fresh rosemary, sage or thyme for a Thanksgiving flavor.
- Squash. Bake butternut squash or sweet potato in the oven and puree it to use instead of pumpkin.
Leftover pumpkin hummus will keep fresh in an airtight container in the fridge for about 7 days. You can snack on it all week!
We do not recommend freezing hummus, as the texture will not be quite right after thawing.
More delicious snack recipes
- Cilantro Jalapeño Hummus
- Best Homemade Guacamole
- Fresh Herb Cream Cheese Dip
- Cream Cheese Fruit Dip
- Grandma’s Clam Dip
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. 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 iced 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.