If you're looking for a savory fall-inspired twist on a classic dip, this savory Pumpkin Hummus is your new go-to. If you love a savory pumpkin dish, you may also like our Vegan Pumpkin Pasta.
Creamy, cozy, and bursting with warm spices, it's perfect for dipping veggies, slathering on wraps, or just eating by the spoonful (no judgment). Plus, it takes just minutes to make in a food processor, no cooking required. This savory pumpkin hummus is gluten-free, nut-free, oil-free, soy-free, vegan, and Daniel Fast approved.
Why You’ll Love This Savory Pumpkin Hummus
- It's a quick and easy appetizer or snack that comes together in under 10 minutes.
- The pumpkin gives it a creamy texture and subtle sweetness without overpowering the classic hummus flavor.
- It’s perfect for fall gatherings, game day spreads, or healthy snacking.
- It’s vegan, oil-free, gluten-free, soy-free, nut-free, and packed with real, whole-food ingredients.
- This hummus is meal-prep friendly and keeps well in the fridge for 4 days.
Health Benefits
- Pumpkin is rich in beta-carotene (a precursor to vitamin A), which supports healthy vision and immune function.
- Chickpeas provide plant-based protein, fiber, and essential minerals like iron and magnesium. Legumes, like chickpeas, have several health benefits beyond protein.
- Tahini offers healthy fats and calcium, supporting heart and bone health.
- Garlic and lemon juice both deliver antioxidants and immune-boosting benefits.
- This hummus is oil-free, making it a lighter, heart-healthy option compared to traditional store-bought dips.
What's in This Pumpkin Hummus
- Pumpkin Puree: Adds a creamy texture and subtle sweetness. Use unsweetened canned pumpkin or homemade puree.
- Chickpeas: The base of this hummus, bringing a hearty, nutty flavor and smooth consistency.
- Tahini: Offers a rich, nutty depth and helps create that signature creamy mouthfeel.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Add crunch by topping with pumpkin seeds or sunflower seeds.
- Spice it up with a pinch of cayenne or chipotle powder for a spicy pumpkin hummus.
- Add fresh herbs like parsley or cilantro for a pop of green and freshness.
- Use roasted garlic instead of raw if you want a milder garlic flavor.
- Add caramelized onions, or a bit of homemade date syrup for a touch of sweetness.
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How to Make This Pumpkin Hummus
Step 1
Add all ingredients to a food processor.
Step 2
Process until smooth and creamy. Transfer the hummus to a serving bowl, add any optional toppings, and enjoy!
Tips for a Successful Pumpkin Hummus
- Consistency: If your hummus is too thick, add a little water to reach your desired consistency. If it's too thin, adding some more chickpeas will thicken it up.
- Spice Level: Feel free to adjust the amount of chili powder to match your spice tolerance. Add a pinch of crushed red pepper flakes or cayenne for a spicy kick.
- Let it Sit: Allow this pumpkin hummus to hang out in the fridge for a few hours before serving, so the flavors deepen.
- Add Ice: Adding 1 to 3 ice cubes gives this hummus an immediate chill, and makes the texture light and fluffy.
Serving Suggestions and Pairings
- Enjoy this pumpkin hummus as a dip with oven baked tortilla chips, savory banana chips, air fryer smashed potatoes, or raw veggies.
- Spread this pumpkin hummus on our whole wheat bagels or sweet potato toast.
- Spruce up salads by adding a dollop to our arugula quinoa salad or kale lentil salad.
- Make a veggie wrap by spreading this pumpkin hummus on a sprouted grain tortilla with fresh veggies for a quick and easy lunch.
Recipe FAQs
Leftovers can be stored in an airtight container in the fridge for up to 4 days. This pumpkin hummus is also freezer-friendly. Place leftovers in a freezer-safe airtight container or bag and store it in the freezer for up to 3 months. When ready to use, thaw it in the refrigerator overnight and give it a good stir before serving.
Yes, this hummus recipe packs a nutritional punch. It's a good or excellent source of Vitamin A (beta-carotene), phosphorus, and B vitamins, such as thiamin and folic acid. This hummus is also high in fiber and a good source of healthy plant protein from the chickpeas.
Yes, you can use fresh pumpkin! To do this, roast or steam the pumpkin until tender, then scoop out the flesh and blend it until smooth. Make sure to cool the pumpkin before using it in the recipe.
Ice cubes help achieve a smoother texture by making the hummus lighter and creamier. They also help keep the hummus chilled, which can be refreshing and enhance the flavors.
This pumpkin hummus is a delightful twist on the traditional hummus, combining the smooth, savory flavors of pumpkin with the classic chickpea base. Whether you’re hosting a gathering or simply craving a cozy snack, this recipe will surely bring warmth and flavor to your table.
More Unique Hummus Recipes to Check Out
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Pumpkin Hummus
Ingredients
- 1 cup pumpkin puree canned or homemade; be sure NOT to use pumpkin pie mix
- 1 15- oz can chickpeas drained and rinsed
- 2 cloves garlic, roughly chopped
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ cup tahini
- 2 Tablespoons fresh lemon juice
- 1 to 3 ice cubes
- Salt to taste (I used ½ teaspoon)
- Optional toppings: pumpkin seeds, fresh herbs
Instructions
- Put pumpkin puree, canned chickpeas (drained and rinsed), garlic, ground cumin, smoked paprika, chili powder, tahini, lemon juice, and ice cubes into a food processor.
- Process until smooth and creamy. Add toppings or garnish (if using) and enjoy!
Notes
- Leftovers: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Consistency: If your hummus is too thick, add a little water to reach your desired consistency. If it's too thin, adding some more chickpeas will thicken it up.
- Spice Level: Feel free to adjust the amount of chili powder to match your spice tolerance. Add a pinch of crushed red pepper flakes or cayenne for a spicy kick.
- Pairings: Enjoy this pumpkin hummus as a dip with oven baked tortilla chips, savory banana chips, air fryer smashed potatoes, or raw veggies.
Gigi & Sersie says
Wow! This is sooo tasty! Fast and easy to make. We enjoyed with toasted sourdough bread.
Theresa says
Even if you are not a pumpkin fanatic ( I am not) you will love this hummus, it’s so savory and yummy.