Pumpkin hummus is a creamy, savory fall dip made with chickpeas, tahini, and pumpkin purée. Ready in just 5 minutes, it’s perfect for Thanksgiving, holiday spreads, or as a healthy snack with pita chips and veggies.

Creamy pumpkin hummus in a rustic wooden bowl, garnished with paprika, sesame seeds, and parsley, served with crispy pita chips.

Classic hummus is made with chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. But it’s easy to change up the flavor. After trying beetroot and roasted red pepper versions, I gave it a cozy twist with pumpkin hummus. Pumpkin adds a creamy texture, a touch of sweetness, and an earthy taste.

It works well as a festive Thanksgiving appetizer or a quick weekday snack. I like finishing it with sesame seeds, fresh parsley, and a drizzle of olive oil, then serving it with pita chips or crisp vegetables.

Recipe Highlights

  • Quick and easy: Ready in just 5 minutes.
  • Better than store-bought: Fresh, creamy, and full of flavor.
  • Diet-friendly: Naturally vegan and gluten-free.
  • Make-ahead: Prepare it in advance for stress-free entertaining.

Key Ingredients & Easy Swaps

  • Pumpkin purée: Use canned pumpkin (not pumpkin pie filling) for convenience, or roast and blend fresh pumpkin. Butternut squash or sweet potato works too.
  • Chickpeas: Canned chickpeas are the quickest option, but you can also soak dried chickpeas overnight and cook until tender.
  • Olive oil: For lighter hummus, replace some or all of the oil with water.
  • Tahini: Find it in the international aisle of your grocery store. It can be replaced with almond or cashew butter, but the taste will change slightly.
  • Garlic: Start with two cloves and add more if you like.
  • Lemon: Freshly squeezed juice brightens the hummus.
  • Spices: Paprika, cumin, salt, and pepper. Feel free to try other spices.
  • Water: Add a few tablespoons gradually to reach a smooth, creamy consistency.
  • Toppings (optional): Drizzle olive oil, sprinkle smoked paprika, sesame seeds, and chopped parsley. For extra color or sweetness, try pomegranate seeds, toasted pumpkin seeds, pine nuts, or chili flakes.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Pumpkin Hummus

  1. Prep: Drain and rinse the chickpeas, then add them to a food processor or blender.
  2. Blend: Add the remaining ingredients and blend until smooth, scraping down the sides if needed.
  3. Adjust: Taste and adjust the seasoning. If it’s too thick, add water a tablespoon at a time until it reaches the consistency you like.
  4. Serve: Spoon the hummus into a bowl, drizzle with olive oil, and garnish with your favorite toppings.

Serving Ideas

  • As a dip: Pair with warm pita, naan, pita chips, crackers, or fresh vegetables.
  • As a spread: Use on toast, bagels, wraps, or sandwiches in place of mayo or cream cheese.
  • As a base: Add it to grain or Buddha bowls for creaminess.
  • As a dressing: Thin with lemon juice and olive oil for a fall-inspired salad dressing.
  • As a sauce: Mix with a bit of pasta water to turn it into a smooth pumpkin hummus sauce.

Elena’s Tips

  • Peel the chickpeas (optional): If you have time, remove the skins from the chickpeas before blending. It takes a while, but it makes the hummus smoother.
  • Blend long enough: Let the blender or food processor run for a few minutes so the texture becomes extra creamy.
  • Don’t skip the tahini: Tahini gives hummus its classic flavor.
  • Adjust the consistency: If it’s too thick, just add a little water, one tablespoon at a time.

How to Store It

Fridge: Keep pumpkin hummus in an airtight container in the fridge for up to 5-7 days.

Freezer: Freezing is not recommended, as it changes the texture once defrosted.

Savory pumpkin hummus topped with olive oil and paprika, served in a wooden bowl with pita chips — a cozy and healthy fall appetizer.

More Fall Recipes to Try

If you’ve made this pumpkin hummus, leave a comment and rating below. I’d love to know how it turned out for you.

Creamy pumpkin hummus served in a rustic wooden bowl, garnished with paprika, sesame seeds, and parsley, surrounded by crispy pita chips.
Print Recipe Pin Recipe

How To Make It: Savory Pumpkin Hummus

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
(5 stars) 5 ratings
Pumpkin hummus is a smooth, savory dip made with chickpeas, tahini, and pumpkin puree. Ready in just 5 minutes, this healthy fall recipe pairs perfectly with pita bread, crackers, or fresh veggies.

Ingredients

  • 1 can (14 oz – 400 g) chickpeas drained and rinsed
  • 1 cup (200 g) pumpkin purée  not pie filling
  • 2 tablespoons tahini
  • 2 cloves garlic
  • 1 lemon juiced (2 tablespoons)
  • 1½ tablespoons extra virgin olive oil
  • ¾ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • water if needed
  • To garnish (optional): chopped parsley, sesame seeds, paprika, extra virgin olive oil

Equipment

Instructions

  1. Place all the ingredients into a food processor and pulse until smooth and creamy, scraping down the sides as needed.
  2. If the hummus is too thick, add a tablespoon of water at a time until it reaches the consistency you prefer.
  3. Taste and adjust the seasonings as necessary.
  4. Transfer the pumpkin hummus to a shallow bowl, drizzle with extra virgin olive oil, and garnish with sesame seeds, chopped parsley, and paprika.

Notes

  • Pumpkin purée: Use pumpkin purée, not pumpkin pie filling. Canned works well, or you can roast and blend your own.
  • Chickpeas: Canned chickpeas are the quickest option, just drain and rinse.
  • Tahini: Substitute almond or cashew butter if tahini isn’t available.
  • Olive Oil: For an oil-free version, skip the olive oil and add more water instead.
  • Blending Tip: For extra-smooth hummus, peel the chickpeas before blending. Let the food processor run for a few minutes to get a creamy texture.
  • Storage: Store leftover hummus in an airtight container in the fridge for up to 5 days. Do not freeze!
 

Nutrition

Serving: 60 g, Calories: 160 kcal, Carbohydrates: 21.6 g, Protein: 6.8 g, Fat: 6.1 g, Saturated Fat: 0.8 g, Sodium: 160 mg, Fiber: 6.4 g, Sugar: 4.1 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Appetizer
Cuisine: Mediterranean