Fall is here, and while everyone’s losing it over pumpkin spice lattes, I’m over here blending up something way better: Pumpkin Hummus. Yes, you read that right. This isn’t your sweet autumn dessert dip — this is savory, creamy, garlicky, and just a little spicy.
A rich, earthy flavor that plays perfectly with tahini, garlic, and warm spices like cumin and paprika.
Made with real pumpkin puree (not pie filling!), it’s the ultimate crowd-pleaser for Halloween parties, Thanksgiving appetizers, or just cozy nights in with pita and pretzels. And the best part? It takes 10 minutes, Let’s dive in.
How to make Pumpkin Hummus:
You will need a food processor (preferred) or a blender. Add rinsed and drained chickpeas, 100% pumpkin puree, tahini and garlic into your blender or food processor. Blend to combine ingredients (about 10-20 seconds), then add olive oil and blend again (10-15 seconds). Finally add in the water, salt, cayenne pepper, cumin, and paprika and give it a final blend of about 30 seconds or until smooth. Add an extra splash of cold water if it’s too thick. Taste and adjust seasoning as desired. (I use my Vitamix — it gets it silky smooth in under a minute.)
Transfer to a bowl, drizzle with olive oil, and sprinkle with garnishes. Chill for 15 minutes (optional, but it lets the flavors meld.
Optional Garnishes:
- Drizzle of olive oil
- Sprinkle of paprika or za’atar
- Toasted pumpkin seeds (pepitas)
- Fresh parsley or cilantro
Tips and Tricks:
Make It Halloween-Ready: Ghost Crackers! Take your spooky snack game to the next level with DIY ghost crackers made from wonton wrappers. Brush wonton wrappers with melted butter, place into a mini muffin cup and bake at 350 degrees F until crisp (about 5-7 minutes) Let cool and draw on eyes and mouth with an edible marker!
Put your own twist on the flavor: (Because Why Not?)
- Smoky: Use smoked paprika + a pinch of chipotle.
- Herby: Blend in fresh rosemary or sage.
- Extra Garlicky: Roast the garlic first.
- Nutty: Swap tahini for almond butter.
Make Head and Storage:
- Fridge: Keeps in an airtight container for up to 5 days.
- Freezer: Yes! Freeze in portions for up to 3 months. Thaw overnight and stir before serving.
- Meal Prep Hack: Double the batch and use it as a sandwich spread or grain bowl topper all week.
Serving Ideas:
| Pair It With | Why It Works |
|---|---|
| Ghost crackers | Obvious Halloween win |
| Pita chips or naan | Classic and sturdy |
| Veggie sticks (carrots, celery, bell peppers) | Healthy + colorful |
| Apple slices | Sweet crunch meets savory dip |
| Mini naan pizzas | Use hummus as the base! |
This Pumpkin Hummus isn’t just a recipe — it’s a vibe. It’s fall in a bowl. It’s the dip that makes people ask, “Wait, what’s in this?!” It’s proof that pumpkin belongs in savory dishes too. So skip the pumpkin spice overload this year. Grab a can of chickpeas, your blender, and make this. Your taste buds (and your Halloween guests) will thank you. P.S. Tag me in your ghost cracker pics — I need to see those spooky snacks in action!
Pumpkin Hummus
Equipment
- Food Processor or Blender
Ingredients
- 1 15 oz Can Chickpease Drained and Rinsed
- 3/4 Cup Pumpkin Puree 100% Pumpkin – not pie filling
- 2 Tbsp Tahini See Tips and Tricks for subsititution
- 2 Tbsp Olive Oil
- 1 clove Garlic or 1/2 tsp garlic powder if you don't have cloves.
- 4 Tbsp Cold Water more if needed for smoothness
- 3/4 tsp Salt
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Cumin
- 1/2 tsp Paprika Smoked Paprika will also give it an amazing flavor!
Instructions
- Add rinsed and drained chickpeas, 100% Pumpkin puree, tahini, and garlic into your food processor or blender. Blend to combine ingredients (about 10-20 seconds)
- Add olive oil and blend again (10-15 seconds)
- Add in water, salt, cayenne pepper, cumin, and paprika giving it a final blend of about 30 seconds or until smooth.
- Transfer to a bowl, drizzle with olive oil, and spring with garnishes such as olive oil, paprika, or toasted pumpkin seeds.
- Chill for 15 minutes (optional, but it lets the flavors meld.)
Notes
- Smoky: Use smoked paprika + a pinch of chipotle.
- Herby: Blend in fresh rosemary or sage.
- Extra Garlicky: Roast the garlic first.
- Nutty: Swap tahini for almond butter.
- Fridge: Keeps in an airtight container for up to 5 days.
- Freezer: Yes! Freeze in portions for up to 3 months. Thaw overnight and stir before serving.
- Meal Prep Hack: Double the batch and use it as a sandwich spread or grain bowl topper all week.