Easy Pumpkin Hummus

This easy pumpkin hummus is perfect for fall and takes only 10 minutes to whip up! Many pumpkin recipes are sweet, but this savory pumpkin recipe is killer.

Easy Pumpkin Hummus

Pumpkin hummus? Yes, and it’s darn good! The idea of combining that ubiquitous fall vegetable with chickpeas into a savory hummus seemed a little odd at first. Alex and I were a bit wary, but loved the idea of a seasonal pumpkin hummus. And now we’re converts! It’s surprisingly good: creamy, savory and with an undertone of autumnal goodness. This easy hummus recipe is quick to whip up: just 10 minutes in an food processor. You ready?

Pumpkin hummus

How to make pumpkin hummus

This easy pumpkin hummus recipe takes just minutes to whip up. The basic steps for making this hummus recipe are as follows:

  • Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
  • Add the garlic to the bowl of a food processor and process until finely chopped. Add chickpeas, lemon juice, pumpkin puree, kosher salt, and 2 tablespoons water from the chickpea can (aquafaba). Puree until it becomes a creamy consistency.
  • Top the hummus with cilantro leaves, a sprinkle of paprika, a drizzle of olive oil, and toasted pinenuts. Serve with veggies, pita bread, or crackers (like these homemade crackers!)
Pumpkin hummus

A few pumpkin hummus notes

A few notes on our version of an easy pumpkin hummus recipe:

  • We focused on simplicity — this is the easiest, bare-bone recipe, but has great flavor.
  • On our first try we accidentally used pumpkin pie filling instead of puree – oops! The “filling” version comes with mixed in pumpkin spices and some sugar, but it actually didn’t taste half bad in hummus. We liked the pumpkin puree best, but if you make our mistake it won’t completely ruin the batch.
  • If you like a thicker consistency of hummus, use a little less pumpkin, but our recipe is for one can (so you don’t end up with a half-used can gathering dust in your refrigerator – anyone with me?).

Have a pumpkin but not sure how to make puree? Try these instructions from How Sweet It Is!

Easy Pumpkin Hummus

Serving pumpkin hummus

All of the following items are perfect for dunking into pumpkin hummus:

Food processor

Looking for a food processor?

You’ll need a food processor for this pizza dough recipe! Here’s the one we recommend. You’ll need a large sized food processor to accommodate this batch.

This pumpkin hummus recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Easy Pumpkin Hummus

Easy Pumpkin Hummus

1 Star2 Stars3 Stars4 Stars5 Stars (28 votes, average: 4.29 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 1/2 cups 1x


This easy pumpkin hummus is perfect for fall and takes only 10 minutes to whip up! Many pumpkin recipes are sweet, but this savory pumpkin recipe is killer.


  • 1 small garlic clove
  • 15-ounce can chickpeas (or 1 1/2 cups cooked)
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon kosher salt
  • 1 1/4 teaspoons ground cumin
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup
  • 1 tablespoon olive oil


  1. Peel the garlic clove. Place it in the bowl of a food processor and process until finely chopped.
  2. Drain the chickpeas. Add chickpeas, pumpkin puree, salt, cumin, lemon juice, maple syrup and olive oil. (If desired, add a pinch of cayenne for some spice.) Blend thoroughly to combine. Stores refrigerated for up to 5 days.
  • Category: Appetizer
  • Method: Blended
  • Cuisine: Mediterranean

Keywords: Hummus, Pumpkin, Pumpkin Hummus, Fall, Fall Recipes, Vegetarian, Vegan, Gluten Free

Looking for pumpkin recipes? 

Who’s not looking for pumpkin recipes in the fall? Outside of this pumpkin hummus recipe, here are a few of our favorite pumpkin recipes we’ve made:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Belinda @themoonblushbaker
    October 16, 2013 at 12:23 am

    I don’t think very recipe has to be mind blowing. All I want is recipes that taste good and well are easy; just like this dip. Fantastic!!

  • Reply
    October 16, 2013 at 8:54 am

    This is an interesting update on the traditional hummus – perfect for a party at this time of year!

  • Reply
    Katrina @ Warm Vanilla Sugar
    October 16, 2013 at 2:55 pm

    Mmm this sounds awesome! Love this!

  • Reply
    Chelsea @ TableForOne
    October 16, 2013 at 6:03 pm

    That is such an interesting use of pumpkin! Pumpkin seems to be popping up in everything today and I just can’t get enough.

  • Reply
    October 17, 2013 at 5:27 am

    I love your idea. This kind of hummus must be delicious

  • Reply
    October 17, 2013 at 10:34 pm

    That “little container of half-used pumpkin gathering dust in your refrigerator” goes wonderfully in some oatmeal with a little maple syrup and cinnamon! (and pecans on top) :)

    • Reply
      October 21, 2013 at 10:53 pm

      Oh, good point! I’ve actually never tried that, but it sounds delicious. I’ll definitely be checking that out!

    • Reply
      November 4, 2013 at 8:52 am

      I second that! Pumpkin in a can never goes to waste! Whether in an almond milk chai, a scoop in muffin batter, pancake batter, I even throw small amounts into my mashed potatoes. The kids love the color and have no idea it’s pumpkin. Or if its a busy week I just throw it into ziplocks and into the freezer for soups, etc. puréed pumpkin/squash is always on hand at my house!!! It’s also a BFF to corn chowder or pretty much any fall soup or West Indian curry dish…pumpkin gnocchi…pumpkin cinnamon rolls….
      Actually, forget everything I just said. Ill be happy to take it off your hands, just drop it off here! LOL

  • Reply
    December 7, 2013 at 12:28 am

    I’m planning on making this as an appetizer to bring to a party. If I doubled this recipe, would it be enough for 15-20 people? There will be other appetizers/snacks as well.

    • Reply
      December 7, 2013 at 5:00 pm

      Hi Stephanie! I definitely think a double recipe would be enough for 15-20, especially with other appetizers. Good luck and hope it’s tasty!

  • Reply
    March 14, 2014 at 6:45 pm

    I love this idea but I’m allergic to chickpeas. Is there anything I could use in place of them? Great blog, btw!

  • Reply
    May 6, 2014 at 6:04 pm

    This recipe looks mind blowing!
    Could you be kind enough to tell me the total yield of one pumpkin recipe?
    Thank you!

    • Reply
      May 7, 2014 at 9:52 am

      Hi! This recipes makes about 2 1/2 cups of hummus :)

  • Reply
    Joan-Townsville Australia
    October 18, 2014 at 1:06 am

    What sort of hummus without Tahini???

    • Reply
      October 18, 2014 at 11:46 am

      Crazy pumpkin hummus!

  • Reply
    October 6, 2019 at 4:36 pm

    Exactly what I was looking for! I had all these ingredients on hand. The flavor profile is on point. It took me a few minutes to get the right consistency, but that’s probably because i forgot to reserve chick pea water. Oops! Thank you so much for sharing this recipe; it’s delicious!

    • Reply
      Alex Overhiser
      October 6, 2019 at 8:24 pm

      So glad you enjoyed the recipe!

  • Reply
    November 20, 2019 at 6:02 pm

    Kind of mehh… can I add anything to it to amp it up? Can I sweeten it? I followed the receipt exactly and I’m not very pleased with the outcome .

    • Reply
      Sonja Overhiser
      November 21, 2019 at 1:53 pm

      Sorry to hear that! This is a savory pumpkin hummus, but you could definitely sweet it a bit! If you’re going sweet, add a splash of maple syrup and made a hint of cinnamon, all to taste.

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