This recipe makes 6 to 8 servings. It can be enjoyed as an appetizer with fresh veggies, crackers, or pita bread. This healthy pumpkin hummus can also be used as a spread for wraps and sandwiches. It only takes about 10 minutes to make!

Prepare the Ingredients

If you’re using canned pumpkin, ensure it's 100% pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.

Drain and rinse the chickpeas to remove excess sodium and any canning liquid.

Blend the Ingredients

In a food processor or high-speed blender, add the pumpkin puree, tahini, chickpeas, cumin, smoked paprika, chili powder, lemon, and ice cubes and process or blend until the hummus reaches your desired consistency. Taste it, and if you want to add salt, add some. Or if you want more lemon juice, add another teaspoon or two. Pulse to combine.

The spices will infuse the hummus with a warm, smoky flavor profile that perfectly complements the pumpkin. The tahini gives hummus its rich, creamy texture and slightly nutty flavor. The lemon juice adds a bright, zesty note that balances the richness of the pumpkin and tahini. The ice cubes will help achieve an ultra-smooth texture and keep the hummus pleasantly chilled.

Garnish and Enjoy!

Transfer the hummus to a serving bowl. Sprinkle some pumpkin seeds or fresh herbs, such as parsley or cilantro, for added texture, flavor, and visual appeal.

Serve your pumpkin hummus with fresh veggies like carrots, bell peppers, celery, and cucumber. This hummus goes great with pita and crackers and as a spread on sandwiches or wraps.

Leftovers

Pumpkin hummus can be stored in an airtight container in the refrigerator for up to a week. It also makes a great make-ahead dish for parties or meal prep. 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.