Savory Pumpkin Hummus is the perfect healthy fall snack! It’s quick and easy to make with just a handful of ingredients. Enjoy this creamy dip with pita chips, crackers, and fresh veggies! Or use it as a spread to add flavor to sandwiches and wraps.
Pumpkin Hummus has become our new favorite snack to enjoy this time of year. It’s super flavorful and has the best creamy texture. Plus, it’s very quick and easy to blend up in a food processor! All you need is chickpeas, pumpkin puree, tahini, lemon juice and zest, water, and a few seasonings. This can be on a serving platter in a matter of minutes!
It may sound a bit strange to make hummus with pumpkin but after one bite, you’ll see how wonderful it tastes. Don’t worry, it’s not overly pumpkin-y. The pumpkin just adds creaminess and warm, comforting flavor. Serve this at your next fall gathering or game day – it’s a welcome appetizer among other heavy apps and sweet treats served this time of year!
Reasons to make this recipe
- Quick & easy: The great thing about this hummus recipe is there’s nothing to chop, everything just gets thrown into the food processor. Blend, and this is ready to serve in a matter of minutes!
- Nutritious: Chickpeas, pumpkin puree, and tahini all have a great nutritional profile. The combination of the three ingredients adds a wonderful boost of potassium, iron, folate, vitamin E, and vitamin C, plus good-for-you antioxidants. There’s also plenty of fiber to make this a filling, satisfying snack.
- Wonderful fall flavors: The unique and incredible flavor that pumpkin adds to hummus will have you craving this recipe all year long, not just during the fall season!
This pumpkin hummus recipe is very similar to our classic hummus recipe but with the addition of pumpkin and some extra spices. Here’s everything you’ll need:
- Chickpeas: The base of this dip. You’ll need one can, rinsed and drained.
- Pumpkin puree: You can use canned or homemade pumpkin puree, just be sure not to use pumpkin pie filling.
- Tahini: Tahini is a paste, similar to almond butter, made from sesame seeds. It’s what gives hummus the perfect texture. We like the brands Soom or Al Arz.
- Seasonings: A blend of old bay seasoning (or cajun seasoning), garlic powder, salt, and pepper add plenty of bold flavor.
- Lemon: Zest and lemon juice adds tanginess and a light, fresh taste.
- Water: Add just enough water to get the perfect consistency.
How to make this recipe
- Rinse the chickpeas: Place the chickpeas in a colander and run under cold water. Allow them to drain, then transfer to your food processor.
- Add ingredients to the food processor: Add the pumpkin puree, tahini paste, seasonings, lemon zest, and juice.
- Blend: Start blending the hummus, adding a bit of water to reach your desired consistency.
- Serve: Transfer to a serving platter and garnish as desired. Enjoy with pita bread, pita chips, crackers, or veggies.
- Extra creamy hummus: For a smooth, creamier hummus, tenderize the chickpeas using baking soda. Toss rinsed and drained chickpeas with 1 1/2 teaspoons of baking soda in a microwave-safe bowl. Once coated, microwave for 90 seconds. Transfer the hot chickpeas into a large bowl and cover them with cool water. Gently rub the skins off of the chickpeas using your hands and drain off the water that has the skins in it. Continue until you’ve taken the skin off of all of the chickpeas. This might take 4-5 changes of cool water. Then, follow the instructions to make the hummus.
- Use fresh lemon juice: Store-bought lemon juice doesn’t have quite the same flavor as fresh lemon juice. For the brightest most delicious flavor, always use fresh.
- Garnishes: It’s optional, but we like to serve this pumpkin hummus garnished with a drizzle of olive oil, pumpkin seeds, and a sprinkle of salt flakes. It looks really festive, especially when hosting.
- Leftover pumpkin puree: After making this recipe, you’ll have about 1 cup of canned pumpkin left. Use it to make pumpkin overnight oats, pumpkin pie baked oatmeal, or pumpkin oatmeal cookies.
Frequently asked questions
Hummus is a healthy snack and a versatile ingredient that can be served in a variety of ways, from a dip to a spread. According to Healthline, it’s a good source of fiber, along with vitamins and minerals like manganese, copper, folate, and iron.
This pumpkin hummus is great with freshly cut vegetables like carrots, celery, cucumber slices, bell peppers, radishes, and more. You can also serve it as a dip for bread, chips, and crackers like pita bread, pita chips, flatbread, pretzel chips, bagel chips, crackers, and crostini.
For maximum flavor, we always like to add lemon zest and juice, plenty of seasonings, and a generous drizzle of good-quality olive oil.
Store homemade pumpkin hummus in an airtight container in the fridge for up to 5 days. We do not recommend freezing this hummus.
More pumpkin recipes
- Pumpkin Spice Twice Baked Sweet Potatoes
- White Bean Pumpkin Chili
- Easy Roasted Pumpkin Soup
- Healthy Pumpkin Muffins
- Healthy Pumpkin Pancakes
- Chocolate Chip Pumpkin Bread
- Pumpkin Mac & Cheese
If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.
Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.
- 1 (15 oz) can chickpeas drained
- 1 cup pumpkin puree
- 2 tbsp tahini
- Kosher salt and pepper to taste
- 1/2-1 tsp old bay or cajun seasoning or to taste
- 1 tsp garlic powder
- 1/2 lemon zest and juice
- water as needed
- Optional garnishes: olive oil, pumpkin seeds, salt flakes
- Crackers for serving
- Place the chickpeas in a colander and run under cold water. Allow them to drain, then transfer to your food processor.
- Add the pumpkin puree, tahini paste, seasonings, lemon zest and juice.
- Start blending the hummus, adding a bit of water to reach your desired consistency.
- Transfer to a serving platter and garnish as desired.