If you’re on the hunt for a seasonal twist that will wow your snack game, look no further—this The BEST Pumpkin Hummus Recipe is exactly what you need. It’s creamy, slightly sweet, and just packed with cozy fall flavors that feel like a warm hug in every bite. Trust me, once you try this, regular hummus will feel a little plain, and you’ll find yourself craving this pumpkin version all year long.
Why You’ll Love This Recipe
- Simple & Quick: You’ll have this creamy pumpkin hummus ready in under 10 minutes—perfect for last-minute cravings or unexpected guests.
- Seasonal Flavor Boost: The pumpkin adds a subtle sweetness and warmth that elevates traditional hummus to a whole new delicious level.
- Versatile & Crowd-Pleasing: Whether it’s for a party platter or a healthy snack, this hummus fits every occasion and everyone goes crazy for it.
- Easy to Customize: You can tweak the spice level or add your own garnishes to make it uniquely yours.
Ingredients You’ll Need
This recipe uses simple pantry staples combined with pumpkin puree to create a luscious hummus with the perfect balance of savory, sweet, and spicy notes. When shopping, look for high-quality tahini and fresh lemon juice to really make this pop.
- Chickpeas: The classic base for hummus, providing creaminess and protein. Using canned chickpeas saves time, but rinsing them reduces the canned taste.
- Pumpkin Puree: Not pumpkin pie filling—pure pumpkin! It adds that smooth texture and fall flavor we all crave.
- Tahini: This sesame seed paste gives richness and a slight nuttiness—don’t skip it!
- Olive Oil: A good quality extra virgin olive oil adds silkiness and depth to the hummus.
- Lemon Juice: Freshly squeezed lemon juice brightens up the flavors perfectly.
- Chili Powder: Just the right amount brings warmth and a subtle kick without overpowering.
- Garlic Powder: Provides gentle garlic flavor without being too sharp.
- Onion Powder: Adds a mellow savoriness that blends beautifully.
- Dark Brown Sugar: This just hints at sweetness and balances the spices and lemon.
- Salt: Essential for enhancing all the flavors—don’t be shy with it!
Variations
I love how this pumpkin hummus adapts to whatever mood I’m in or what’s in my pantry. You can personalize it to be smoky, spicy, or even a little sweeter depending on your taste buds or the occasion.
- Spicy Kick: I sometimes add a pinch of cayenne or a few dashes of hot sauce when I want a bit more heat—it’s an instant game-changer.
- Herb Freshness: Toss in chopped fresh parsley or cilantro for a herbal twist that brightens the dip wonderfully.
- Nut-Free Version: If tahini isn’t your thing, sunflower seed butter is a great substitute that still maintains creaminess.
- Smoky Flavor: Adding smoked paprika in place of chili powder gives a delicious depth that pairs so well with fall vibes.
How to Make The BEST Pumpkin Hummus Recipe
Step 1: Gathering and Prep
Start by measuring out all your ingredients so nothing slows you down midway. Use canned chickpeas—drain and rinse them well to get rid of any briny taste. If you’re using fresh pumpkin puree (homemade!), fantastic! Otherwise, good-quality store-bought puree works like a charm. Fresh lemon juice really brightens this hummus, so squeeze it just before you blend.
Step 2: Blend It All Together
Pop everything—chickpeas, pumpkin puree, tahini, olive oil, lemon juice, chili powder, garlic powder, onion powder, brown sugar, and salt—into your food processor. Pulse and scrape down the sides as needed until you get that ultra-smooth, creamy texture we all crave. If you want it thinner, a tablespoon or two of water or more olive oil will do the trick. I usually taste as I go and adjust salt and spices at this point to get it just right.
Step 3: Serve & Garnish
Transfer your pumpkin hummus to a pretty bowl or shallow dish and get creative with your garnishes—think a drizzle of olive oil, a sprinkle of extra chili powder or paprika, some toasted pumpkin seeds, or even pomegranate arils if you’re feeling fancy. This not only looks beautiful but adds lovely texture contrasts.
Pro Tips for Making The BEST Pumpkin Hummus Recipe
- Rinse Chickpeas Thoroughly: I learned this the hard way—rinsing canned chickpeas well prevents any tinny flavor and keeps the dip clean-tasting.
- Adjust Creaminess with Oil or Water: If your hummus feels thick or gritty, adding a splash of olive oil or cold water helps smooth it out beautifully.
- Taste as You Go: Don’t be shy to tweak lemon juice, salt, and spices to suit your palate—it’s the easiest way to make it truly the BEST.
- Use Fresh Lemon Juice: Bottled lemon juice can’t compare; fresh juice gives brightness and balances pumpkin’s sweetness perfectly.
How to Serve The BEST Pumpkin Hummus Recipe
Garnishes
I usually go for a drizzle of good olive oil, a light sprinkle of smoked paprika for color and flavor, and a handful of toasted pumpkin seeds for crunch. Sometimes I add a pinch of chili flakes for that extra pop. It’s all about layering texture and colors to excite every bite.
Side Dishes
Pair this pumpkin hummus with warm grilled pita bread, crisp veggie sticks like carrots and cucumbers, or some crunchy crackers. My family especially loves dipping roasted sweet potato chips or apple slices for a subtly sweet combo that’s surprisingly addictive.
Creative Ways to Present
For fall parties, I like to serve it in a hollowed-out mini pumpkin bowl—it’s a real showstopper and keeps the hummus chilled a bit longer. Layer the dip with a dollop of Greek yogurt and sprinkle with pomegranate seeds for a festive look and bright bursts of flavor. Your guests will rave about your attention to detail!
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin hummus in an airtight container in the fridge, and it lasts beautifully for up to 5 days. You’ll notice the flavors deepen and meld, so some folks say it tastes even better the next day. Just give it a quick stir and a little drizzle of olive oil before serving again.
Freezing
I’ve frozen pumpkin hummus in small portions (think ice cube trays or small containers), which works well if you want to prep snacks or dips ahead. Thaw overnight in the fridge and stir well before serving. The texture might be a tad less creamy, but a quick whisk with a splash of olive oil gets it back on track.
Reheating
You actually don’t need to reheat this hummus—it’s best served chilled or at room temperature. If you like it warmer on a chilly day, just let it sit out for 15-20 minutes before serving to soften and enhance those cozy pumpkin flavors.
FAQs
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Can I use canned pumpkin for this recipe?
Absolutely! Use canned pumpkin puree, not pumpkin pie filling. It makes the recipe super easy and just as delicious. Make sure it’s pure pumpkin without any added sugars or spices for the best flavor.
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Is this hummus spicy?
This pumpkin hummus has a mild warmth from chili powder, but it’s not spicy-hot. You can adjust the chili powder amount or add cayenne pepper if you want more heat.
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Can I make this recipe vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free as long as you serve it with gluten-free dippers like veggies or gluten-free crackers.
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How long will this pumpkin hummus keep?
When stored properly in an airtight container in the refrigerator, it stays fresh for up to 5 days.
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Can I substitute tahini with something else?
If you don’t have tahini, sunflower seed butter is a great alternative that keeps the creamy texture and adds a mild nutty flavor.
Final Thoughts
I absolutely love how this pumpkin hummus turns out every single time—creamy, flavorful, and with that perfect balance of spices and sweetness. When I first tried making hummus with pumpkin, I was blown away by how comforting and festive it feels. Now, it’s a staple in my fall kitchen, especially when I need a quick, healthy snack that still tastes indulgent. I can’t wait for you to try The BEST Pumpkin Hummus Recipe and see how it changes your snack game, too!
Print
The BEST Pumpkin Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This BEST Pumpkin Hummus recipe blends creamy chickpeas and seasonal pumpkin puree with warm spices for a unique twist on classic hummus. Perfectly smooth and flavorful, it makes a delicious appetizer or snack served with pita bread, crackers, or fresh veggies.
Ingredients
Hummus Ingredients
- 1 cup chickpeas
- 1 cup pumpkin puree
- 2 tablespoons tahini
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 ½ teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tablespoon dark brown sugar
- 1 teaspoon salt
Instructions
- Combine Ingredients: Place chickpeas, pumpkin puree, tahini, olive oil, lemon juice, chili powder, garlic powder, onion powder, dark brown sugar, and salt into a food processor.
- Process Until Smooth: Blend all ingredients until the mixture becomes smooth and creamy, scraping down the sides as needed to ensure even texture.
- Transfer and Garnish: Spoon the pumpkin hummus into a small serving bowl. Optionally garnish with a drizzle of olive oil, a sprinkle of chili powder, or fresh herbs for extra flavor and presentation.
- Serve: Enjoy the hummus as a dip with grilled pita bread, crackers, or fresh vegetables for a healthy and tasty snack or appetizer.
Notes
- Use canned or cooked chickpeas for convenience.
- Adjust chili powder for preferred spice level.
- Pumpkin puree should be plain, not pumpkin pie filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: About ⅙ of the recipe (approx. 90g)
- Calories: 160
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
