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This easy pumpkin hummus recipe blends chickpeas with pumpkin for a fun fall appetizer ready in just 10 minutes! Perfect for entertaining or meal prep, this vegetarian dip is naturally vegan and gluten-free.
I love both pumpkin and hummus separately, but together? You might think pumpkin belongs in the sweet category with pumpkin bread and pumpkin spice lattes.
But the first time I made this pumpkin hummus recipe for a fall party, it disappeared so fast that I barely got a second taste! Turns out, using canned pumpkin in hummus is surprisingly good: it’s creamy and savory, with an undertone of autumnal goodness. Everyone asked for the recipe, and it’s gone on to become one of my favorite snacks for fall parties!
Ingredients You’ll Need
I’ve tested this recipe dozens of times and found you only need a few ingredients for great flavor. This pumpkin hummus comes out savory enough to pair with vegetables and crackers but interesting enough that people actually remember eating it days later.
- Chickpeas: I always use canned for convenience, but you can cook dried chickpeas if you’re planning ahead.
- Pumpkin puree: Make sure you grab plain pumpkin puree, not pumpkin pie filling. You can use fresh homemade pumpkin puree or the canned version.
- Fresh lemon juice: Always use juice from a real lemon: bottled juice doesn’t have the right flavor.
- Ground cumin: This spice adds essential warmth to this recipe.
- Maple syrup: It adds just a hint of sweetness that balances the earthiness of the pumpkin without making the dip taste dessert-like.
- Olive oil: It adds richness: you can also drizzle on top for that classic hummus look.
5-Star Reader Review
⭐⭐⭐⭐⭐ “Exactly what I was looking for! I had all these ingredients on hand. The flavor profile is on point. Thank you so much for sharing this recipe; it’s delicious!” -Lisa
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 (or scroll down to the recipe):
- Start by processing a peeled garlic clove in your food processor until it’s finely chopped.
- Add the drained chickpeas, pumpkin puree, salt, cumin, lemon juice, maple syrup, and olive oil to the food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
- Transfer to a serving bowl and top with a drizzle of olive oil, a sprinkle of paprika, and fresh cilantro leaves if you have them on hand.
Pro Tip: If you like a little heat, add a pinch of cayenne pepper to the mix for a subtle warmth.
Texture and Consistency Notes
If you prefer a thicker hummus, you can reduce the amount of pumpkin puree slightly: start with ½ cup then add more pumpkin to taste.
For a thinner, more dippable consistency, you can add a tablespoon or two of aquafaba (the chickpea liquid from the can) or water while blending. I actually use the aquafaba as an essential ingredient for texture in my classic hummus recipe.
Ways to Serve This Fall Appetizer
This pumpkin hummus is incredibly versatile. I’ve served it at casual game-day gatherings and even as a Thanksgiving appetizer. Here are my favorite pairings:
- Pita bread, either warmed in the oven or toasted into crispy pita chips, is always a hit.
- Fresh vegetables are great if you’re looking for a lighter option. I especially love it with carrots (obviously), celery sticks, bell pepper strips, and cucumber rounds.
- Homemade crackers also work well. My almond cashew crackers are particularly good with this dip.
- I’ve even served it as a spread on sandwiches and wraps, where it acts almost like a creamy condiment. It works well as part of a veggie wrap.
Storage and Make-Ahead Tips
This pumpkin hummus stores well refrigerated, which makes it perfect for meal prep or making ahead for gatherings. Transfer it to an airtight container and refrigerate for up to 5 days.
Pro Tip: If the hummus looks a bit dry after storing, don’t add more liquid immediately. Just bring it to room temperature and stir it well: the oils will redistribute and it’ll look creamy again.
Recipe Variations to Try
Once you’ve mastered the basic recipe, here are some variations I love:
- Sweet: To make a dessert dip like my brownie batter hummus, omit the cumin and garlic. Use 1 to 2 tablespoons maple syrup and ½ to 1 teaspoon pumpkin pie spice, to taste.
- Spicy Pumpkin Hummus: Add ¼ teaspoon of cayenne pepper and a dash of smoked paprika for a kick.
- Extra Creamy: Add 2 tablespoons of tahini if you want that classic hummus richness alongside the pumpkin.
Dietary Notes
This pumpkin hummus recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Frequently Asked Questions
Absolutely! Fresh pumpkin puree works wonderfully. Just make sure it’s well-drained and not watery, or your hummus will be too thin. Learn how to make homemade pumpkin puree here.
Yes! While pumpkin often appears in sweet recipes, this hummus is decidedly savory. The cumin, garlic, and lemon juice ensure it tastes like a dip, not a dessert.
Make sure you’re blending long enough. Also, adding a few tablespoons of the chickpea liquid (aquafaba) helps create that silky texture.
Easy Pumpkin Hummus
This pumpkin hummus is perfect for fall and takes only 10 minutes to whip up! Many dishes with this seasonal squash are sweet, but this savory pumpkin recipe is a crowd-pleaser!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 ½ cups 1x
- Category: Appetizer
- Method: Blended
- Cuisine: Mediterranean
Ingredients
- 1 small garlic clove
- 15-ounce can chickpeas (or 1 ½ cups cooked)
- ¾ cup pumpkin puree
- ½ teaspoon kosher salt
- 1 ¼ teaspoons ground cumin
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- 1 tablespoon olive oil
Instructions
- Peel the garlic clove. Place it in the bowl of a food processor and process until finely chopped.
- Drain the chickpeas and reserve the liquid from the can (aquafaba). To the bowl of the food processor, add the 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. If the texture should be creamier, add a little aquafaba. To make the flavor pop more, add more salt or lemon juice. Stores refrigerated for up to 5 days.
Notes
- Sweet variation: Omit the cumin and garlic. Use 1 to 2 tablespoons maple syrup and ½ to 1 teaspoon pumpkin pie spice, to taste.
I would like to know if this recipe can be canned for later use?
We haven’t tryied, sorry!
Great recipe. This may sound odd but I used it as frosting on my lentil cupcakes..so savory and delicious! Thanks!
Fancy!
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 .
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.
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!
So glad you enjoyed the recipe!