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Pumpkin Hummus

Savory, creamy, garlicky, and just a little spicy.
We’re using pure pumpkin puree — the kind that’s just cooked pumpkin, nothing else. No sugar, no cinnamon, no cloves. The result? A rich, earthy flavor that plays perfectly with tahini, garlic, and warm spices like cumin and paprika.
It’s like classic hummus grew a fall sweater.
Prep Time10 minutes
Course: Appetizer, Dip
Keyword: Fall Dip, Hummus, Pumpkin
Servings: 8 people

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

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.