Name: Pumpkin Hummus Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 (15-ounce) can chickpeas and their liquid (undrained); 1 (15-ounce) can pure pumpkin puree; 2 medium garlic cloves, minced; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more for garnish; Kosher salt; Black pepper; Juice of 1 lemon; 3 tablespoons tahini; Extra virgin olive oil, for drizzling; Roasted pumpkin seeds or toasted pepitas, for garnish (optional); Pita chips, crackers, or crudité, for serving

If you’re looking for a cozy, flavorful twist on classic hummus, you’ve got to try this Pumpkin Hummus Recipe. It’s one of those recipes that instantly feels like fall in a bowl, but honestly, I love it any time of year. The pumpkin adds a gentle sweetness and a vibrant color that makes this dip pop alongside your usual snacks. Trust me, once you make it, it’ll be your new go-to for game day, parties, or just a casual snack session.

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Why You’ll Love This Recipe

Simple Ingredients: You probably have most of these in your pantry already, making it a breeze to whip up anytime.
Perfectly Balanced Flavors: The spices and tahini blend beautifully with pumpkin’s natural sweetness for a creamy, savory dip.
Versatile Snack: Whether it’s pita chips, fresh veggies, or crackers, this hummus pairs perfectly.
Crowd-Pleaser: Every time I bring this to a gathering, people can’t stop raving about it.

A thick and creamy layer of bright orange hummus is spread in a swirl on a white plate, giving it a textured look with smooth, curved ridges. Scattered unevenly across the surface are shiny, green pumpkin seeds, adding a crunchy detail. The right edge of the hummus pool is topped with two triangular pieces of pita bread resting on top, slightly overlapping each other and showing a golden-brown toasted color. The plate sits on a white marbled surface with parts of a blue cloth visible underneath the bottom edge, enhancing the warm tones of the dish. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Hummus, pumpkin hummus recipe, fall appetizer, healthy dip, easy hummus ideas

Ingredients You’ll Need

The magic of this Pumpkin Hummus Recipe comes from combining smooth chickpeas and pumpkin puree with warm spices and bright lemon juice. I recommend grabbing all-natural pumpkin puree—no sugar or additives—to let the true flavors shine.

Flat lay of bright orange pumpkin puree dolloped in a smooth mound next to plump, pale beige chickpeas scattered naturally, fresh garlic cloves whole and minced with their papery white skins, fresh lemon cut in half showing its juicy yellow interior, a small pile of rich green toasted pumpkin seeds with a slight gloss, a sprinkle of deep red smoked paprika and vibrant red pepper flakes scattered artistically nearby, and a few sprigs of fresh green cumin leaves for texture contrast, all arranged thoughtfully with balanced spacing and natural shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Hummus, pumpkin hummus recipe, fall appetizer, healthy dip, easy hummus ideas

Chickpeas: Using canned chickpeas with their liquid helps create that perfect creamy texture.
Pure pumpkin puree: Stick to pumpkin—not pumpkin pie filling—for the best taste and consistency.
Garlic: Fresh minced garlic adds a bright, pungent kick; avoid pre-minced in a jar for best flavor.
Cumin: Gives a warm earthiness that complements pumpkin beautifully.
Smoked paprika: Adds a subtle smoky depth that makes this recipe special.
Red pepper flakes or Aleppo pepper: For a little heat and complexity, adjustable to your spice tolerance.
Kosher salt and black pepper: Essential to lift the flavors and keep everything balanced.
Tahini: The creamy sesame paste is a hummus must-have—don’t skip it!
Lemon juice: Adds brightness and balances the earthiness of pumpkin and spices.
Extra virgin olive oil: For drizzling at the end, bringing richness and shine.
Roasted pumpkin seeds or toasted pepitas (optional): These add a textural crunch and a nutty flavor on top.
Pita chips, crackers, or crudité: Perfect for dipping and serving alongside your finished hummus.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Pumpkin Hummus Recipe is. Depending on the season, your mood, or what you have on hand, you can tweak it easily to suit your taste or dietary needs. Don’t hesitate to play around and make it your own!

Spice it up: When I want a smoky twist, I bump up the smoked paprika and toss in a pinch of chipotle powder—I’m telling you, it’s out of this world.
Nut-free option: If tahini isn’t your thing, try substituting sunflower seed butter for a similar creamy texture without the sesame flavor.
Herby freshness: Garnishing with finely chopped fresh parsley or cilantro adds a nice pop of color and freshness I always appreciate.
Roasted garlic: For a mellower garlic flavor, roasting the cloves beforehand is a trick I discovered that elevates the dip beautifully.

How to Make Pumpkin Hummus Recipe

Step 1: Prep Your Chickpeas and Pumpkin

Start by draining your canned chickpeas into a strainer placed over a bowl—save the liquid (“aquafaba”) for later. You’ll want to keep the chickpeas and liquid separate. This little trick helps the hummus have that perfect creamy consistency without being too watery.

Step 2: Blend the Ingredients

Into your food processor, toss the chickpeas, pumpkin puree, minced garlic, tahini, and freshly squeezed lemon juice. Sprinkle in your cumin, smoked paprika, red pepper flakes, a generous pinch of kosher salt, and freshly ground black pepper. The mix will look thick at first—don’t worry, we’ll loosen it up next.

Step 3: Add Aquafaba to Reach Creamy Perfection

Turn on your processor and slowly drizzle in some of the reserved chickpea liquid. You’ll want to add just enough to create a silky, spreadable hummus. I usually add it in small splashes, tasting as I go, because it’s easy to add more but impossible to take it out!

Step 4: Taste and Adjust

Give your hummus a taste. If it needs a little something extra—maybe more salt, a squeeze more lemon, or a bit more heat—now’s the time to add it. Then pulse a few times to let everything combine without over-blending.

Step 5: Serve with a Beautiful Garnish

Spread the hummus into a serving bowl, smoothly or with a little swirl for charm. Drizzle with good-quality olive oil and sprinkle roasted pumpkin seeds or toasted pepitas on top. A pinch of red pepper flakes adds a nice final pop. I sometimes add a little fresh parsley for color, too.

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Pro Tips for Making Pumpkin Hummus Recipe

Use Aquafaba Wisely: Adding chickpea liquid a little at a time is the key to a creamy, not watery, hummus. I always start small and ramp up slowly.
Fresh Garlic Matters: I tried jarred minced garlic once, and it really dulled the flavor—fresh garlic makes all the difference.
Balance Your Seasonings: Lemon juice brightens everything, but go easy—you can always add more, so keep tasting along the way.
Toasting Pepitas: Toasting your pumpkin seeds in a dry pan brings out a nutty flavor and satisfying crunch that takes this dip to the next level.

How to Serve Pumpkin Hummus Recipe

Garnishes

I adore topping my pumpkin hummus with roasted pepitas for a bit of crunch and a drizzle of olive oil for richness. A sprinkle of red pepper flakes not only adds a nice hint of heat but also makes it look so inviting. Fresh herbs like parsley or cilantro add a fresh pop of color and flavor that your guests will appreciate.

Side Dishes

For dipping, pita chips are my go-to—they’re sturdy yet crispy. But I also love pairing this Pumpkin Hummus Recipe with crunchy crudités like carrots, cucumber slices, and bell pepper strips for a healthy contrast. On occasion, I serve it alongside warm flatbreads and a light salad for a fuller snack or appetizer spread.

Creative Ways to Present

When I’ve brought this to parties, I like to serve the hummus in a hollowed-out small pumpkin or rustic bowl for that autumn vibe. Another fun way is layering it with roasted red pepper or beet hummus in a glass dish for a colorful, festive display. It really makes the snack table pop and gets everyone curious!

Make Ahead and Storage

Storing Leftovers

After making this Pumpkin Hummus Recipe, I store leftovers in an airtight container in the fridge. It keeps well for up to 4 days. Just smooth the top with a bit of olive oil to keep it from drying out between uses.

Freezing

While I usually eat this hummus fresh, I’ve frozen it a few times when I made a big batch. It thaws well in the fridge overnight but might separate slightly. Just give it a good stir and maybe add a drizzle of olive oil to bring back the creamy texture.

Reheating

This dip is best served cold or at room temperature, so I just let any refrigerated leftovers sit out for about 15 minutes before serving. If you prefer it a little warmer, a quick gentle zap in the microwave (about 15 seconds) does the trick without compromising the texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

You absolutely can! Just cook and puree fresh pumpkin first—either roasting it for deeper flavor or steaming it for a lighter taste. Make sure to drain any excess moisture before blending so your Pumpkin Hummus Recipe doesn’t get watery.
Is it possible to make this recipe vegan and gluten-free?

Yes! This recipe is naturally vegan since it contains no animal products. It’s also gluten-free as long as you serve it with gluten-free crackers or veggies instead of pita chips.
What if I don’t have a food processor?

You can use a high-powered blender instead, though you may need to stop and scrape down the sides occasionally. A sturdy hand blender with a tall cup can work too if you blend small batches at a time.
How spicy is this pumpkin hummus?

The red pepper flakes or Aleppo pepper add a gentle warmth but nothing overwhelming. You can always reduce or omit the spicy element if you prefer it mild or adjust upward for a kickier dip.
Can I prepare Pumpkin Hummus Recipe ahead of time?

Definitely! Making it a few hours or even a day ahead helps the flavors meld beautifully. Just store it in the fridge and bring it to room temperature before serving.

Final Thoughts

I absolutely love how this Pumpkin Hummus Recipe brings a seasonal twist to a classic dip without any fuss. It’s creamy, flavorful, and just the right amount of spice and sweetness all rolled into one bowl. The first time I made it, I was amazed at how easy it was—and now it’s become a staple in my kitchen when I want something nourishing and delicious that’s ready in minutes. You’ll enjoy it as much as my family and friends do, I promise!