Pumpkin Hummus

Delicious Pumpkin Hummus will be your new favorite snack recipe! My family has been snacking on it 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.
• Nutritious. 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 dip 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.

Ingredients needed

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:

See the recipe card for exact measurements.

• 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 a drizzle of 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.

Expert tips

• 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 less or 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

Serving suggestions

Of course, you can always use pumpkin 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!

Storage recommendations

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.