This Pumpkin Hummus puts a festive spin on your favorite dip, using classic hummus ingredients, pumpkin puree, cinnamon, and a touch of maple syrup.
Want even more hummus recipes? Don’t miss my Best and Easiest Hummus, Beet Hummus, and Lemon Dill Hummus!
I’m the kind of person who will put pumpkin in almost anything during fall and winter, and that doesn’t stop with hummus. In my Pumpkin Hummus recipe, I made this typically savory Middle Eastern dip with pumpkin puree, cinnamon, and maple syrup for an autumnal twist. It’s cozy, seasonal, and a great way to use up the open can of pumpkin puree already in your fridge!
Why you’ll love this creamy pumpkin hummus
- Festive hummus! This usually nutty and savory dip is given a somewhat sweeter twist thanks to a few classic pumpkin pie ingredients and maple syrup.
- Fall dip – Pumpkin hummus is perfect for all of your fall snacking, from after school to holidays.
- Easy to make – The handful of simple ingredients are blitzed in a food processor until creamy… And that’s it! A 10-minute snack with no chickpea peeling included.
How to make pumpkin hummus
Find the complete recipe with measurements in the recipe card below.
Add the chickpeas, pumpkin puree, tahini, lemon juice, garlic, maple syrup, cinnamon, cumin, salt, black pepper, and some ice-cold water to a food processor.
Puree for about 5 minutes, or until the hummus is smooth and creamy.
Get the consistency just right
- If the hummus isn’t creamy or is too thick, add a few more tablespoons of ice-cold water.
- If it’s too thin or runny, add another tablespoon of tahini or extra chickpeas to help it thicken.
Transfer your vegan pumpkin hummus to a serving bowl and garnish with pumpkin seeds, pomegranate seeds, fried sage leaves, crispy chickpeas, or a dash of pumpkin pie spice. Serve with dippables and enjoy!
Frequently asked questions
All your favorite dippables! I personally love it with pita chips, soft pita, rice crackers, cut vegetables (carrot sticks, celery sticks, etc.), and vegan naan.
And those leftovers? Delicious spread on a sandwich, on toast, or in a veggie wrap!
Sure! Making hummus in a blender is easy, but you’ll likely need to stop and scrape down the sides more often.
If you’re out of chickpeas, try using an equal amount of drained and rinsed white beans (like cannellini beans) instead.
Try making the hummus with butternut squash or sweet potato puree instead. The flavors will be slightly different but still cozy and autumnal.
Tahini is pretty essential to authentic hummus recipes, but you can swap it for extra virgin olive oil if you’re all out. The hummus will still be rich and creamy.
Pumpkin hummus will keep for up to 4 days in the refrigerator. Store it in an airtight container to keep it creamy and fresh.
Pumpkin Hummus
Ingredients
- 15 ounce can chickpeas drained and rinsed
- 15 ounce can pumpkin puree
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 clove garlic
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1 teaspoon salt or more to taste
- few shakes ground black pepper
- 4-6 tablespoons ice cold water
- For Serving: pita chips, pita bread, crackers, sliced vegetables
Toppings
- pumpkin seeds (pepitas)
- pomegranate arils
- fresh herbs such as rosemary or thyme
- sprinkle of cinnamon
Instructions
- To a food processor, add the drained and rinsed chickpeas, pumpkin puree, tahini, lemon juice, garlic, maple syrup, cinnamon, cumin, salt, black pepper and 4 tablespoons of ice cold water.
- Puree for about 5 minutes until smooth and creamy, scraping the sides as needed. If it's not quite creamy or too thick, add a few more tablespoons of ice cold water. This will help fluff it up and make it smooth.
- Add to a bowl for serving and garnish with toppings of choice. Serve with pita chips, bread, crackers or vegetables.
