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Pumpkin hummus topped with pumpkin seeds, paprika and olive oil

Pumpkin Hummus

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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.
Course Appetizer
Cuisine American
Keyword pumpkin dip, pumpkin hummus, savory pumpkin hummus
Prep Time 10 mins
Total Time 10 mins
Servings 8 servings
Calories 92
Author Kim Lee


  • 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.


You can easily double this recipe to make enough for a party.


Serving: 0.25cup | Calories: 92kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2433IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg