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You are here: Home / Fall / Pumpkin Hummus

Pumpkin Hummus

Posted by Jessica Pinney on November 22, 2022

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This creamy pumpkin hummus is a healthy fall snack. It only takes a few minutes to make, so you can whip it up anytime the cravings hit!

A white serving bowl filled with orange pumpkin hummus garnished with pepitas.

Homemade hummus does not last long in our house! Once you try it you’ll never go back to store-bought.

During the fall, we love adding pumpkin to it. Not only does it add fall flavor, but it also makes the hummus healthier by adding extra fiber as well as vitamins, nutrients, and antioxidants. 

Pumpkin hummus is always a beloved addition to Friendsgiving or as a Thanksgiving appetizer. It also makes a delicious spread for leftover Turkey sandwiches. 

Ingredients

All of the ingredients to make pumpkin hummus in prep bowls and measuring cups.

  • Pumpkin Puree – Be sure to use pumpkin puree, not pumpkin pie filling (the latter has spices and sugar added). You can use canned or homemade.
  • Chickpeas – You could substitute white beans, aka Cannellini beans.
  • Garlic – You can roast the garlic for a deeper flavor with less bite, or leave it out entirely, if you’d prefer.
  • Tahini -This is a paste made from hulled, toasted, and ground sesame seeds. It’s one of the main components of hummus.
  • Olive Oil – You can use any olive oil you’d like. We’ve been loving Graza lately. 
  • Lemon Juice – Use fresh squeezed lemon juice. Bottled has preservatives that negatively alter the flavor.
  • Seasoning – I use salt, cumin, and paprika, but this recipe works with other seasonings too.  

This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.

How To Make

A two photo collage showing the ingredients for pumpkin hummus in a food processor before and after blending.

  1. Add ingredients to a food processor.
  2. Blend until smooth.

How To Eat

Wondering what to eat with your homemade pumpkin hummus?

We recommend dipping cinnamon sugar pita chips and gingersnaps in it, as well as fruits & vegetables like apples and bell peppers.

It also makes a wonderful spread on toast, turkey sandwiches, and vegetable wraps. 

Close up of a bowl of orange pumpkin hummus with a pita chip half submerged.

Storage

Store in an airtight container in the refrigerator for up to 7 days.

Tips

  1. Try adding pumpkin spice flavors like ground cinnamon and allspice instead of the cumin and paprika.
  2. For a different fall twist, substitute butternut squash puree for the pumpkin. 
  3. Garnish with a little bit of olive oil and pepitas. 
  4. Tastes bests after flavors have had a few hours to meld together. 
A pita chip with pumpkin hummus on it. An out of focus bowl of pumpkin hummus is in the background.

We recommend pairing this hummus with our Thanksgiving cocktail for the perfect fall happy hour. 

It also makes a modern and simple Thanksgiving menu when paired with our cranberry salsa and Turkey stuffing casserole. 

Print

Pumpkin Hummus

Fall-inspired hummus made with pumpkin purée.

  • Author: Jessica Pinney
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Category: Appetizer
  • Cuisine: Middle-Eastern
A white serving bowl filled with orange pumpkin hummus garnished with pepitas.
Print Recipe

Ingredients

2 (15.5-oz) cans of chickpeas, well drained

1 cup of pure canned pumpkin puree

3 cloves of garlic, peeled & roughly chopped

3 tablespoons of tahini

3 tablespoons of olive oil

2 tablespoons of lemon juice, freshly squeezed

½ teaspoon of salt

½ teaspoon of ground cumin

½ teaspoon of paprika powder

Water as needed

Instructions

Add all the ingredients except for the water to a food processor then blend until smooth, or 2-3 minutes.

Pour in 3-4 tablespoons of cold water at a time as needed until the hummus is smooth to your liking.

Serve in a large bowl and use the back of a spoon to make a signature hummus swirl.

Drizzle some extra virgin olive oil lightly around on top, careful not to overdo it.

Sprinkle some roasted pumpkin seeds or pepitas around on top for garnish if desired then serve immediately with pita chips.

Notes

This pumpkin hummus can be stored in an airtight container in the fridge for up to 1 week.

Did you make this recipe?

Please tag @cookingwithjanica and use #cookingwithjanica on social media. We’d love to see!

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