Savory Pumpkin Hummus

5 from 4 votes

This creamy Savory Pumpkin Hummus gets ready in under 10 minutes, making for a great fall-flavored party appetizer. Serve it with pita bread or nachos for a yummy treat (vegan, gluten-free).

Savory Pumpkin Hummus served in a bowl.
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About Savory Pumpkin Hummus

This creamy and spicy Savory Pumpkin Hummus is a delicious twist on the classic Hummus recipe, shouting fall flavors in each bite.

Pumpkin hummus is healthy, vegan, and gluten-free, with just 120 calories per serving, making it a crowd favorite.

Make this fall-flavored dip for house parties, get-togethers, holiday gatherings, or Thanksgiving dinners, and serve it with chips, veggie sticks, or crackers.

This pumpkin dip comes together in under 5 minutes using simple ingredients. You can easily double or triple the recipe for a crowd.

My love for hummus is never-ending and I keep trying a lot of variations. Here are some more homemade hummus recipes for you

Ingredients

Easy Pumpkin hummus ingredients.

Pumpkin – Make your own Pumpkin Puree at home using my simple recipe, or use canned pumpkin puree.

You can replace the pumpkin puree with butternut squash, Hokkaido pumpkin, or acorn squash puree without drastically affecting the outcome.

Chickpeas (Garbanzo Beans) – Use a can of chickpeas or cook your chickpeas.

Tahini – Tahini paste makes the hummus very creamy and gives it an earthy flavor. Make it home using my easy Tahini Paste recipe, or buy a bottle.

Olive Oil – Use the best quality extra virgin olive oil.

Garlic – Garlic gives the hummus a very lovely flavor. You can also fry the garlic in some oil until golden brown and add them to this recipe for a unique taste. Roasted garlic can also be added.

Lemon Juice – Add some tanginess and freshness with freshly squeezed lemon juice!

Others – You will also need red pepper flakes, cumin powder, salt, and pepper to make this creamy hummus.

You can add roasted red peppers and pumpkin puree to this creamy pumpkin hummus recipe for a taste change.

Add a little pumpkin pie spice for a profound fall flavor.

How To Make Pumpkin Hummus

Add

  • 9 oz (250 g) pumpkin puree
  • 1 cup drained and rinsed chickpeas
  • 5-6 garlic cloves
  • 4 tablespoon tahini
  • 10 tablespoon extra virgin olive oil
  • 3 tablespoon freshly squeezed lemon juice
  • 1 teaspoon salt
  • ½ teaspoon cumin powder
  • 1 teaspoon red pepper flakes
  • 4 tablespoon ice-cold water
  • ¼ teaspoon ground black pepper

to a high-speed blender or a food processor.

All the ingredients added to a blender.

Blend until smooth. Scrape the sides of the blender a few times while blending.

Adjust the seasonings and liquids to ensure you have creamy pumpkin hummus until you reach the desired consistency.

Transfer the hummus to the serving bowl. Drizzle olive oil on top, and sprinkle a few toasted pumpkin seeds and cayenne pepper. Serve.

Ready pumpkin hummus.

Pro Tips By Neha

Pumpkin Puree is different from Pumpkin Pie Filling. DO NOT use pumpkin pie filling in this recipe; otherwise, the hummus will turn out sweet.

Use ice-cold water while blending the hummus for a creamier texture. Ice water also prevents the hummus from turning darker in color while blending.

Make this hummus a day before serving for the best flavor.

This recipe can be easily halved or doubled.

Frequently Asked Questions

How do I make pumpkin hummus extra creamy?

The hummus turns out super creamy if you remove the skin from the cooked chickpeas. But trust me, that’s a humongous amount of work, and I don’t recommend it.

My hummus turns out perfectly creamy every time without doing this process. The key is to use a good amount of olive oil, cook the chickpeas well, and blend the hummus for a little extra time.

How to make pumpkin hummus without tahini?

Tahini is a sauce made using roasted sesame seeds and olive oil. I never buy tahini from the market as it is super expensive and much easier to make it at home. To make hummus without tahini, you can skip adding it or add sesame seeds while blending it.

Tahini can also be replaced with smooth peanut butter, cashew butter, or almond butter.

Can I make pumpkin hummus without chickpeas?

Yes, you can. Replace chickpeas with white beans, lima beans, or even black beans.

Serving Suggestions

Serve the homemade pumpkin hummus chilled or at room temperature.

I like drizzling extra virgin olive oil on the hummus before serving. Sprinkle red chili powder, cayenne pepper, or smoked paprika on top for a nice contrast.

Top the hummus with toasted sunflower seeds, roasted pumpkin seeds, roasted sesame seeds, toasted pine nuts, roasted walnuts, etc, for a delicious crunch on each bite.

Garnish it with chopped parsley or cilantro. Olives and bagel seasoning can also be used to top this Pumpkin Hummus.

It is a perfect dip to serve with pita bread, crackers, tortilla chips, veggie sticks, or pita chips.

You can also use it as a sandwich spread.

You can thin it with water and use it as your salad dressing and pasta sauce.

Make stuffed jacket sweet potatoes with it or serve it with sweet potatoes.

I like to slather it on a flatbread and bake it for a few minutes. It also goes great with wraps, warm naan, etc.

Make a bed of it and serve it with poached eggs or roasted potatoes on top.

You can include pumpkin hummus in your Mezze Platter or add it to your Falafel or Shawarma recipes.

Storage Suggestions

You can store pumpkin hummus for 3-4 days in an airtight container in the refrigerator.

I don’t recommend freezing the hummus as the texture gets altered, and the taste is different.

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This fall-flavored savory Pumpkin Hummus gets ready in under 10 minutes and makes for a great party appetizer. It's gluten-free and vegan too.
5 from 4 votes

Creamy Savory Pumpkin Hummus Recipe

This easy spicy and savory Pumpkin Hummus gets ready in under 10 minutes and makes for a great fall-flavored party appetizer. Serve it with pita bread or nachos for a yummy treat.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 8 people

Ingredients 

  • 9 ounces pumpkin puree (250 g, use homemade or canned)
  • 1 cup cooked chickpeas (if using canned chickpeas, drain and rinse them before using.)
  • 5-6 peeled garlic cloves
  • 4 tablespoons tahini
  • 10 tablespoons extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon cumin powder
  • 1 teaspoon red pepper flakes
  • 4 tablespoons ice-cold water
  • ¼ teaspoon ground black pepper
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Instructions 

  • Add all the ingredients to a blender.
  • Blend until smooth.
  • Blend until smooth. Scrape the sides of the blender a few times while blending.
  • Adjust the seasonings and liquids to ensure you have creamy pumpkin hummus until you reach the desired consistency.
  • Transfer the hummus to the serving bowl. Drizzle some olive oil on top and sprinkle a few toasted pumpkin seeds and cayenne pepper on top. Serve.

Notes

Pumpkin Puree is different from Pumpkin Pie Filling. DO NOT use pumpkin pie filling in this recipe otherwise, the hummus will turn out sweet.
Use ice-cold water while blending the hummus for a creamier texture. It also prevents the hummus from turning darker in color while blending.
Make this hummus a day prior to serving for the best flavor.
This recipe can be easily halved or doubled.

Nutrition

Calories: 250kcal, Carbohydrates: 11g, Protein: 4g, Fat: 22g, Saturated Fat: 3g, Sodium: 10mg, Potassium: 229mg, Fiber: 2g, Sugar: 2g, Vitamin A: 2734IU, Vitamin C: 7mg, Calcium: 35mg, Iron: 1mg
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5 Comments

  1. Looks so good and perfect for a quick dish! I will try this over the weekend.Thank you for this recipe.
    “Pumpkin Hummus”

  2. I regularly make hummus but never have made a pumpkin flavoured hummus before. This is definitely a delicious recipe I need to try!