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This savory pumpkin hummus takes 10 minutes to make in a food processor. Pumpkin purée makes it creamy, while lemon, tahini, garlic, and Cajun or Old Bay seasoning give it lots of flavor. Serve it with pita, crackers, or cut vegetables, or spread it on a sandwich.
I make hummus often, and this is a fun way to use part of a can of pumpkin in the fall. It still tastes like hummus, with a mild pumpkin flavor and a little warmth from the seasoning. When I serve it to family or friends, I top it with pumpkin seeds and a drizzle of olive oil.
For a more traditional version, try my homemade hummus.
Key ingredients
The exact amounts are in the recipe card below.
- Chickpeas: Drain and rinse one can before blending.
- Pumpkin purée: Use plain pumpkin purée, not sweetened pumpkin pie filling.
- Tahini adds the familiar nutty flavor and creamy texture of hummus.
- Lemon: Use both the zest and juice for a bright finish.
- Garlic powder: Gives the dip garlic flavor without any chopping.
- Old Bay or Cajun seasoning: Start with the smaller amount on the recipe card, then taste before adding more. The salt and heat can vary by brand.
- Water: Add a little at a time while blending until the hummus reaches your desired consistency.
How to Make Pumpkin Hummus
Rinse the chickpeas. Drain and rinse them under cold water, then add them to a food processor.
Add the remaining ingredients. Add the pumpkin purée, tahini, garlic powder, seasoning, lemon zest, and lemon juice.
Blend until smooth. Scrape down the sides as needed. Add water a little at a time until the hummus is creamy.
Taste and serve. Add salt, pepper, or more lemon to taste. Spoon into a bowl and top with olive oil and pumpkin seeds, if you like.
Tips for creamy hummus
- Blend before adding water. Pumpkin purée already adds moisture, so you may need less water than you expect.
- Add water gradually. It’s easy to thin the hummus, but harder to thicken it again.
- Taste after blending. Old Bay and Cajun seasoning blends vary in salt and spice.
- Use fresh lemon. You need the zest for this recipe, and fresh juice gives the dip a brighter flavor.
- For an extra smooth dip, use the chickpea skin removal method already described in your post. Keep it as an optional tip since the basic recipe works without it.
What to serve with pumpkin hummus
Serve it with pita bread, pita chips, crackers, cucumber slices, carrots, or bell peppers. It also makes a spread for sandwiches and wraps. For a fall snack board, add it to a bowl, then top with pumpkin seeds and a drizzle of olive oil.
Frequently asked questions
For maximum flavor, we always add lemon zest and juice, plenty of seasonings, and a generous drizzle of high-quality olive oil.
Yes. You can use canned pumpkin to make this recipe. There are many great organic options out there.
No. This recipe is savory. Plain pumpkin purée has a mild flavor, while tahini, lemon, garlic, and seasoning give the hummus its savory taste.
No. Pumpkin pie filling has sugar and spices. I would highly recommend using plain pumpkin purée.
Use it in your pumpkin overnight oats or pumpkin pie baked oatmeal.
Yes. Store it in an airtight container in the refrigerator for up to 5 days. Give it a stir before serving.
Storage recommendations
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 me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Pumpkin Hummus
Ingredients
- 15 ounces can chickpeas, one can, drained
- 1 cup pumpkin puree
- 2 tablespoons tahini paste
- Kosher salt and pepper, to taste
- 1/2-1 teaspoon old bay or cajun seasoning, or to taste
- 1 teaspoon garlic powder
- 1/2 lemon, zest and juice
- water, as needed
Optional garnishes:
- olive oil, pumpkin seeds, salt flakes
- Crackers , for serving
Instructions
- Place the 15 ounces can chickpeas in a colander and run them under cold water. Allow them to drain, then transfer them to your food processor.
- Add the 1 cup pumpkin puree, 2 tablespoons tahini paste, 1/2-1 teaspoon old bay or cajun seasoning, 1 teaspoon garlic powder, Kosher salt and pepper, lemon zest, and juice (from 1/2 lemon).
- Start blending the hummus, adding a bit of water to reach your desired consistency.
- Transfer to a serving platter and garnish as desired. (You may garnish with olive oil, pumpkin seeds, salt flakes, Crackers )
Notes
- Makes about 2 cups
- Serving size: about ¼ cup
- Use plain pumpkin purée, not pumpkin pie filling.
- Add water a little at a time until the hummus reaches your preferred texture.
- Start with ½ teaspoon of Old Bay or Cajun seasoning, then taste before adding more.
- Refrigerate in an airtight container for up to 5 days.
- Olive oil and pumpkin seeds are optional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow. I was pleasantly surprised by this. Loved it