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.

Hummus is a regular in my kitchen, and I love trying new versions with the seasons. After making it with beetroot and roasted red pepper, I gave it a fall twist with pumpkin. Pumpkin adds subtle sweetness and an earthy flavor without losing that familiar smooth texture. It’s also a great way to use up leftover pumpkin purée.

It’s simple enough for a weekday snack but also works well for entertaining. 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.
  • Simple ingredients: Made with canned chickpeas, pumpkin purée, tahini, and a handful of pantry staples.
  • Diet-friendly: Naturally vegan and gluten-free.
  • Great for making ahead: Prepare it a few hours in advance and keep it chilled until serving.

Key Ingredients & Substitutions

  • Pumpkin purée: I usually use Libby’s canned pumpkin purée because it gives me the most consistent results. Make sure you use pure pumpkin, not pumpkin pie filling, which is sweetened and spiced. Homemade purée works too, but it tends to contain more moisture, so you may need less water when blending. Butternut squash or sweet potato purée can be substituted.
  • Chickpeas: Use canned for convenience, just drain and rinse well. If starting with dried chickpeas, soak overnight and cook until very tender.
  • Olive oil: Adds richness. For a lighter version, replace some or all of it with water.
  • Tahini: Gives hummus its nutty flavor. You’ll usually find this sesame paste in the international or Middle Eastern section of the grocery store. Almond or cashew butter can be used instead, though the taste won’t be quite the same.
  • Garlic: Two cloves give a noticeable kick without overpowering the other ingredients. Adjust to your liking.
  • Lemon: Freshly squeezed lemon juice balances the natural sweetness of the pumpkin.
  • Spices: Cumin and paprika add warmth and depth.
  • Water: Add one tablespoon at a time until you reach the desired consistency.
  • Toppings (optional): I finish it with a drizzle of extra virgin olive oil, sesame seeds, smoked paprika, and chopped parsley. Pomegranate seeds, toasted pepitas (pumpkin seeds), za’atar, pine nuts, or chili flakes are also delicious.

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 as needed.
  3. Adjust: Taste and adjust the seasoning. If the hummus is too thick, add water one tablespoon at a time until it reaches your preferred consistency.
  4. Serve: Spoon into a bowl, drizzle with olive oil, and garnish with your favorite toppings.

Recipe Variations

  • Spicy Pumpkin Hummus: Add a pinch of cayenne, chili flakes, or a spoonful of harissa for heat.
  • Smoky Pumpkin Hummus: Use smoked paprika instead of regular paprika for a deeper, smoky finish.
  • Roasted Garlic Pumpkin Hummus: Swap the raw garlic for roasted garlic for a sweeter, mellower taste.
  • Butternut Squash Hummus: Replace the pumpkin purée with roasted, puréed butternut squash for a similar consistency and slightly sweeter flavor.

How to Serve Pumpkin Hummus

Pumpkin hummus works especially well as a fall appetizer with warm pita, pita chips, crostini, or crisp vegetables such as carrots, cucumber, celery sticks, bell peppers, and radishes. For Thanksgiving or holiday entertaining, serve it as part of an appetizer platter with apple slices, fresh vegetables, crackers, and toasted nuts or seeds.

It’s not just for dipping either. Spread it on toast, bagels, wraps, or sandwiches in place of mayo or cream cheese; stir a spoonful into a grain or Buddha bowl for extra creaminess; or thin it with lemon juice and olive oil for a smooth salad dressing.

Elena’s Tips

  • Peel the chickpeas (optional): Removing the skins takes a little extra time but gives the hummus an even smoother texture.
  • Blend long enough: Let the blender or food processor run for a few minutes for a silky finish.
  • Scrape down the sides: Stop the food processor once or twice and scrape down the bowl so everything blends evenly.
  • Chill before serving: I prefer the flavor after the hummus has chilled for a few hours, which gives the garlic and spices time to develop.

Make Ahead & Storage

Make ahead: Prepare the hummus in advance and keep it covered in the refrigerator. Add the olive oil and toppings just before serving.

Fridge: Store in an airtight container in the refrigerator for up to 5-7 days.

Freezer: Freezing isn’t recommended, as the hummus turns grainy once thawed. It’s best made fresh and kept in the fridge instead.

Savory pumpkin hummus with a drizzle of olive oil and paprika, served in a wooden bowl alongside crispy pita chips for a fall appetizer spread.

More Fall Recipes to Try

If you’ve made this pumpkin hummus recipe, 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.
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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 purée. 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
  • ¾ cup + 2 tablespoons(200 g) pumpkin purée, not pie filling
  • 2 tablespoons tahini
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 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 in a food processor and blend 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 seasoning to your liking.
  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 pure pumpkin purée, not pumpkin pie filling. Homemade purée may contain more moisture, so adjust the added water as needed.
  • Tahini: Almond or cashew butter can be substituted, although the flavor will be different.
  • Oil-free option: Omit the olive oil and add a little extra water as needed.
  • Blending tip: For extra-smooth hummus, peel the chickpeas before blending (optional) and let the food processor run for a few minutes.
  • Storage: Refrigerate leftovers in an airtight container for up to 5-7 days. Freezing isn’t recommended.

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
Diet: Gluten Free, Vegan