Easy Pumpkin Hummus

In Appetizers & Healthy Snack Recipes

Easy Pumpkin Hummus

We’ve seen this pumpkin hummus floating around the internet as of late, and a friend suggested that we give it a try. We were a bit wary at first, but now we’re converts! This stuff is surprisingly good: hummus with an undertone of autumn-y pumpkin goodness.

A few notes on our take:

-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 pie 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 that little container of half-used pumpkin gathering dust in your refrigerator – anyone with me?).

-We’ve had fun using this hummus in some interesting creative ways — we’ll share if they pass the “blog-able?” test.

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

Cheers to pumpkin season!


Easy Pumpkin Hummus

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks


  • 1 small garlic clove
  • 15-ounce can chickpeas
  • 15-ounce can pumpkin puree (or 1 3/4 cup pumpkin puree)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • Juice of 1 lemon
  • 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 and rinse the chickpeas. Add chickpeas, 1 3/4 cup pumpkin puree (or less, if you like a thicker hummus), 1/2 teaspoon kosher salt, 1 teaspoon cumin, the juice of 1 lemon and 1 tablespoon olive oil. (If desired, add a pinch of cayenne for some spice.) Blend thoroughly to combine.


Inspired by Pinch of Yum and Food and Cook


About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.


  • 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!

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