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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

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 ½ 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 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


  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:

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. 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) :)

    1. 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

  2. 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.

    1. 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!

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

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