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This pumpkin hummus recipe puts a fall twist on a traditional hummus, making it even more creamy and delicious than the original. Roasted pumpkin puree and chickpeas are blended in a food processor, along with fresh garlic, tahini, tangy lime juice, and fragrant spices.
The result is an incredibly flavorful dish with a rich and creamy texture that’s so good you’ll want to put it on everything.
Hummus is a traditional Middle Eastern dish that has become popular throughout the world for its tasty flavor, smooth and delicious texture, and incredible versatility. There are hundreds of homemade hummus recipes out there, but this one featuring hearty roasted pumpkin might just be the best one I’ve tried.
The pumpkin flavor pairs perfectly with the chickpeas and spices, adding an extra layer of flavor and a creaminess that you just can’t get with chickpeas alone. Great for parties and potlucks, it also makes a quick and healthy everyday meal or a perfect fall snack. Once you try this creamy pumpkin hummus recipe, you may never go back to store-bought hummus again!
Why We Love This Recipe
- It’s an easy recipe to prepare, since the food processor does all the work for you, and the food processor bowl is the only bowl you need to clean!
- It’s entirely plant-based, so it’s a great choice if you need a vegetarian or vegan meal.
- It’s incredibly versatile – you can serve it as a meal, a side dish, a party appetizer, or even a sandwich spread.
- The addition of pumpkin to the classic hummus ingredients makes this a great recipe for the fall season.
- food processor
- citrus juicer
- measuring cups
- measuring spoons
For the hummus:
- roasted pumpkin puree
- can of chickpeas (also called garbanzo beans)
- lime juice
- garlic cloves, peeled
- cumin powder
- red paprika
- olive oil
- roasted pumpkin seeds
- olive oil
- red paprika
- black and white sesame seeds
- chopped cilantro
How to Make Pumpkin Hummus
Step One: Measure and Mix
- Add all the ingredients (except the garnish items) into a food processor.
- Process the mixture until smooth and creamy.
Step Two: Garnish and Serve
- Transfer the hummus to a serving dish and garnish it with roasted pumpkin seeds, paprika, chopped cilantro, sesame seeds, and a drizzle of olive oil.
- Serve with pita chips or veggie sticks.
Tips and Suggestions
- If you don’t want to cook the chickpeas yourself, you can save time by using canned cooked chickpeas – they’ll work perfectly in this recipe.
- You can use canned pumpkin puree instead of fresh pumpkin – just be sure to buy pure pumpkin puree and not pumpkin pie filling. The pumpkin pie filling has sweet spices like cinnamon and nutmeg, which you definitely don’t want to include in a savory pumpkin hummus recipe.
- If you prefer your hummus to have a chunkier texture, you can coarsely mash some of the chickpeas with a fork and stir them in at the end.
- Try roasting your garlic gloves in the oven before adding them to the food processor. Roasting will give the garlic a delicious caramelized flavor that’s a bit milder than raw garlic.
- For a spicy version, add some crushed red pepper flakes or a dash of cayenne pepper or chili powder to the food processor with the rest of the ingredients.
- Feel free to mix up the garnish ingredients. You can substitute Italian flat leaf parsley for the cilantro, toss in some sunflower seeds or pine nuts along with the pumpkin seeds, or drizzle with a citrus or garlic-infused olive oil – the possibilities are endless!
- Try using smoked paprika instead of regular – it will add a delicious layer of complexity and a rich smoky flavor to your hummus.
- Fresh lemon juice can be substituted for the lime juice if you don’t have any limes on hand.
How Do I Serve Pumpkin Hummus?
Glad you asked! There are tons of great options:
- Have it as a main dish with a drizzle of olive oil and some warm pita bread. It’s hearty and filling enough to be a meal in itself.
- Use it as a dip for pita chips and tortilla chips, or raw veggies like cucumbers, carrots, and bell peppers.
- Put it on a sandwich or in a wrap. You can make a vegetarian sandwich with just hummus and veggies or add it to a turkey sandwich.
How Do I Store Pumpkin Hummus?
Store your leftover hummus in an airtight container in the refrigerator for about 3-4 days. You can also place it in a freezer safe container and freeze for up to 3 months.
This easy pumpkin hummus recipe is a great addition to Thanksgiving dinners and as an appetizer for the holiday season.
More Easy Appetizers
- 1 cup roasted pumpkin puree
- 1 cup cooked chickpeas or chickpeas
- 4 tablespoons Tahini
- 2 tablespoons lime juice
- 5 peeled garlic cloves
- 1/2 teaspoon salt
- ½ teaspoon cumin powder
- 1 teaspoon red paprika
- ¼ cup olive oil
- Roasted Pumpkin seeds
- Olive oil
- Red paprika
- Black and white sesame seeds and chopped cilantro
- Add all the ingredients into a food processor and blitz everything until smooth.
- Transfer it into a bowl and garnish it with roasted pumpkin seeds, paprika, chopped cilantro, sesame seeds, and a splash of olive oil.
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