Pumpkin Hummus is a cozy dip that combines the creamy richness of chickpeas with the sweet, earthy flavor of pumpkin. Imagine spreading this golden-orange blend on warm pita or dipping fresh veggies into it—it’s comfort food with a seasonal twist. Whether you’re serving it as a holiday appetizer or keeping it handy for everyday snacking, this recipe is simple, quick, and satisfying. With just a few pantry staples and one food processor, you’ll have a delicious spread ready in minutes, no advanced cooking skills required.
Why You’ll Love This Recipe
Pumpkin Hummus isn’t just tasty—it’s versatile and easy to make. Here’s why it’s worth trying:
- Balanced Flavor – Sweet pumpkin, nutty tahini, and zesty lemon create a dip you’ll crave.
- Beginner-Friendly – A one-step food processor recipe, perfect if you’re new to cooking.
- Healthy & Wholesome – Packed with protein, fiber, and plant-based goodness.
- Versatile – Serve as a dip, spread, or side for endless meal options.
It’s the kind of dish that’s equal parts nourishing and indulgent.
The Story Behind Pumpkin Hummus
Pumpkin Hummus brings together two culinary traditions into one flavorful dish:
- Pumpkin was first cultivated in Central America thousands of years ago.
- Hummus has roots in the Middle East, enjoyed for centuries in places like Lebanon and Egypt.
- The combination emerged as a seasonal trend in Western kitchens, especially during autumn.
- Today, it’s a popular dip at fall gatherings, Thanksgiving tables, and cozy dinners at home.
Key Ingredients in Pumpkin Hummus
- Chickpeas – A hearty, protein-rich base that gives hummus its classic texture.
- Pumpkin Puree – Adds sweetness, creaminess, and a beautiful autumn color.
- Tahini – Nutty and smooth, it balances the pumpkin’s sweetness.
- Garlic – Fresh cloves bring sharp, savory depth.
- Lemon Juice – Brightens the flavors and cuts through richness.
- Olive Oil – Creates a silky finish and enhances flavor.
- Spices (chili powder, cumin, salt) – Add warmth, earthiness, and a gentle kick.
How to Make Pumpkin Hummus
Follow these simple steps for smooth, creamy Pumpkin Hummus:
- Combine ingredients – Place chickpeas, pumpkin puree, salt, chili powder, cumin, olive oil, tahini, lemon juice, and garlic in a food processor.
- Blend until creamy – Process until smooth, scraping down the sides as needed.
- Adjust texture – Add a dash of water if it feels too thick.
- Taste and season – Adjust salt, spices, or lemon juice to suit your preference.
- Serve beautifully – Spread into a bowl and garnish with olive oil, pumpkin seeds, watercress, nigella seeds, and smoked paprika.
Pumpkin Hummus Tips and Twists
Here’s how to make your hummus stand out:
Tips:
- Use roasted pumpkin instead of puree for deeper flavor.
- Warm the chickpeas before blending for extra creaminess.
- Add ice cubes during blending for an ultra-smooth dip.
- Don’t skip the tahini—it’s key to the authentic taste.
- Garnish generously for eye-catching presentation.
Variations:
- Add maple syrup for a sweeter twist.
- Stir in cayenne for a spicier version.
- Swap pumpkin for butternut squash.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Reheating: Hummus is served cold or room temperature. If too firm from chilling, stir in a drizzle of olive oil.
- Make-Ahead: Prepare 1–2 days ahead; the flavors deepen beautifully over time.
Serving Suggestions
Pumpkin Hummus is a dip that fits every occasion. Try these serving ideas:
- Pair with pita chips, crackers, or fresh veggie sticks.
- Spread on sandwiches or wraps for a creamy base.
- Serve alongside roasted meats or grilled vegetables.
- Garnish with pumpkin seeds and smoked paprika for a festive touch.
- Add to a mezze platter with olives, cheese, and bread.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned? Yes—just roast, puree, and use in place of canned.
Can I make Pumpkin Hummus without tahini? Yes, substitute with almond butter or sunflower seed butter.
Can I freeze Pumpkin Hummus? Absolutely. Store for up to 3 months; thaw and stir before serving.
Is Pumpkin Hummus vegan? Yes, all the ingredients are naturally plant-based.
How can I make it spicier? Add more chili powder, cayenne pepper, or a pinch of smoked paprika.
Enjoy Your Pumpkin Hummus
Pumpkin Hummus is a creamy, flavorful twist on a timeless dip that’s as easy as it is delicious. With just one food processor and a handful of simple ingredients, you’ll create a spread that’s perfect for snacking, sharing, or elevating your meals. Its sweet, savory, and slightly spiced profile makes it a standout during the fall season—but honestly, you’ll want to enjoy it year-round. Once you try it, it’s bound to become one of your go-to recipes for gatherings or quiet nights at home.
Explore More Recipes
Round out your table with these delicious ideas:
- Pair with Roasted Broccoli and Carrots for a wholesome side dish.
- Serve with Grilled Chicken Wraps for a balanced, hearty meal.
- Add a savory bite with Quick Cheddar Bay Biscuits for dipping.
- Finish the spread with Best Carrot Cake Cookies for a sweet treat.
Pumpkin Hummus Recipe – Easy, Creamy & Flavorful
Ingredients
- 1 14-ounce / 400 g can chickpeas, drained
- 1 cup 200 g pumpkin puree (or roasted pumpkin)
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon 15 ml extra virgin olive oil
- 2 tablespoons 30 ml tahini
- 2 tablespoons 30 ml lemon juice
- 3 cloves garlic
- Optional garnish: olive oil pumpkin seeds, watercress, nigella seeds, smoked paprika
Instructions
- Place chickpeas, pumpkin puree, salt, chili powder, cumin, olive oil, tahini, lemon juice, and garlic in a food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- If the hummus is too thick, add a dash of water to adjust consistency.
- Taste and adjust seasonings—add more salt, lemon, or spices if desired.
- Transfer to a serving bowl and smooth the top.
- Garnish with olive oil, pumpkin seeds, watercress, nigella seeds, and smoked paprika before serving.
Notes
Calories: 160
Carbohydrates: 18 g
Protein: 6 g
Fat: 8 g
Fiber: 5 g
Sugar: 2 g
Sodium: 380 mg