It is time to prepare for those holiday gatherings with the chilly fall season. What about an all-time favorite with a delicious fall twist for your Thanksgiving dinner table appetizer? This Seasonal Pumpkin hummus recipe may be your answer!
This fantastic recipe takes only 10 minutes to prepare and can be made in bulk if you expect a larger gathering. And the best part? It tastes so good no one will believe how easy it was to make!
This pumpkin hummus recipe is the perfect dip to use your pumpkin puree leftovers from your Thanksgiving Table Vegan Pumpkin Pie or if you have leftovers from a roasted pumpkin or roasted butternut squash fall recipes side dish.
This creamy pumpkin hummus recipe calls for all the usual ingredients for traditional homemade hummus plus pure pumpkin and spices. What about curry and smoked paprika?
I wrote a detailed post about creating an authentic classic hummus, so please check it out. If you like roasted red peppers, you might also like our red peppers hummus. Also check our avocado hummus for guacamole lovers and our chickpea-less pink beet hummus.
- Cooked chickpeas
- Roasted fresh pumpkin, or canned pumpkin puree (unsweetened)
- Lemon juice
- Tahini paste
- Olive oil
- Curry powder (or ground cumin)
- Smoked paprika
Cinnamon and Rosemary.
See quantities and complete instructions in the recipe card.
To make pumpkin hummus, You'll need a food processor and a blender. We like making hummus in large batches because we always make good use of leftovers on sandwiches (like you would with a chickpea-baed vegan "tuna" salad, or buddha bowls), so we like using a large food processor or blender if you are planning to make a small portion you can easily make it on a nutribullet or immersion blender.
I do not frequently use canned pumpkin puree (leave that for pumpkin pie filling). I usually use fresh pumpkins to eat fresh or freeze. To make the pumpkin puree, either roast the pumpkin, steam it or boil it. Here is a detailed pumpkin post on how to cook with pumpkin puree.
If you choose to use freshly roasted pumpkin, I recommend roasting it with a garlic head, olive oil, and rosemary sprigs, so the flavors get even more complex.
I personally prefer to use roasted garlic instead of raw garlic to avoid the garlic flavor taking over the nice pumpkin flavor and nutty tahini notes.
Step 1. Optionally roast the pumpkin wedges and garlic head in the oven or use air-fryer acorn squash; otherwise, use unsweetened pumpkin purée.
A faster option is simply to heat the olive oil in a small saucepan over medium heat. Add garlic, rosemary sprig (whole), and sauté for 1-2 minutes until slightly brown and allow the flavors to infuse the oil.
Tip: you can also use the puréed squash to make a creamy vegan butternut squash
Infuse rosemary with garlic in olive oil.
Step 2. Blend all the ingredients in a food processor.
Step 3. Adjust the seasonings and liquids to ensure you have creamy pumpkin hummus until you reach the desired consistency. You might have to scrape down the sides of the food processor.
Step 4. Garnish and serve with toasted pita bread or pita chips.
Pro tip: whether you are using canned chickpeas or you chose to boil dried chickpeas, reserve some of the liquid, to adjust the creaminess to your liking without adding more olive oil or lemon juice, which can affect the final taste.
💡 Garnishing ideas
Garnishing your Savory Pumpkin Hummus recipe is optional, but I think should be a must! Otherwise, no matter how delicious it tastes, it just looks like a purée.
My favorite toppings include black and white sesame seeds, pumpkin seeds, fresh herbs (chopped parsley or rosemary sprig), olive oil, smoked paprika or cayenne pepper, and freshly ground black pepper, a couple of cooked garbanzo beans, roasted garlic cloves, and roasted pumpkin wedges or dice.
As you can see, you have plenty of ideas to play with, don't overdo it, just pick three or four and make your pumpkin hummus look beautiful.
Pro tip: after you transfer the pumpkin hummus to a serving bowl, make some pockets with the back of a spoon. Then add a drizzle of olive oil and then add any other of your chosen toppings.
🥢 How to serve
What to eat with pumpkin hummus?
Use this pumpkin hummus recipe as a delicious snack for warm pita bread, crackers, pita chips, or sliced raw veggies like cucumber, bell pepper, carrots, and celery sticks. Veggie sticks are a great option if you want to keep the appetizer gluten-free.
You can add a bit of pumpkin hummus over plain boiled quinoa, millet, baked potatoes, roasted potatoes, poke or buddha bowls, pasta salads, and flatbreads.
Serve them in vegetable sandwiches for extra protein and flavor. It is delicious with sourdough bread or classic Italian Pagnotta bread (bread loaf)!
You might wonder, what's the point of substituting pumpkin on pumpkin hummus? Well, the thing is that many members of the squash family can do the job just fine because they have a very similar flavor and nutritional profile.
You can use butternut squash, regular green pumpkin, sugar pumpkin, Hokkaido pumpkin, acorn squash, and delicata pumpkins without drastically affecting the outcome.
- Celiac - hummus is naturally gluten-free, so there is nothing to worry about there. Just make sure to enjoy it with raw veggie sticks instead of the suggested pita bread or pita chips.
- Oil-free - you can safely omit the use of extra virgin olive oil, but you decidedly need a fatty component like tahini paste or nut paste otherwise, you will have just a dip, which I can assure you, will taste good but will be farther from reaching the hummus flavor profile.
This easy savory pumpkin hummus recipe tastes even better with a couple of hours in the refrigerator giving the flavors some time to sit, although it is unnecessary.
I strongly encourage people to prepare it a couple of hours in advance before serving.
It is definitely not my choice as nothing beats freshly made pumpkin hummus, but if you are in for meal prep or simply have lots of leftovers, you can freeze the pumpkin hummus in an airtight container and freeze for up to three months (adding a tablespoon extra olive oil over the top).
Your season pumpkin hummus may lose its scent when it freezes, so feel free to add spices and flavorings after thawing, then blend until smooth and creamy.
Yes, you can. There are a lot of people whose tummies' don't tolerate garbanzo beans well or simply you ran out of chickpeas.
To avoid changing the flavor profile of the dish or its beautiful color drastically, I have successfully switched the garbanzo beans for white beans (cannellini beans), which have a similar color and slightly blander taste, which you can easily adjust with some extra tahini paste, roasted or raw garlic and/or seasonings.
Hummus is a simple, healthful appetizer. I strongly recommend using good-quality tahini for hummus since it adds a decisive and particular flavor. If you struggle to find tahini or just want to make your pumpkin hummus, have everything but the tahini, don't allow that to stop you from making it.
Replace the butter with soft peanut butter, almond butter, or any other nut butter you have handy.
🫕 More hummus and dip recipes
If you try the pumpkin hummus and like it, or you are looking for more ways delicious recipes to make your hummus, check out our Hummus 3-Ways post, which outlines the basics of making a classic hummus recipe, a staple of the middle eastern diet, and vegan recipes, plus another two variations.
We love Middle-Eastern cuisine; if you do as well, you will love our classic Eggplant Babaganoush recipe, this tahini-free fantastic roasted bell peppers Muhammara dip, and our Crispy Falafels recipe, and pair it with a flavourful Tabbouleh Salad.
Creamy Pumpkin Hummus is a favorite recipe for Thanksgiving dinners and everyday meal planning during the fall season.
🎃 More pumpkin Recipes
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Easy Pumpkin Hummus Recipe
- 15 oz cooked chickpeas or 1 ½ can, drained (Plus 8 tablespoons of its starchy COLD water (you can add some ice cubes to it))
- ⅔ cup roasted pumpkin or roasted butternut squash, or pumpkin puree (unsweetened)
- 2 tablespoons lemon juice
- 2 cloves garlic medium, roasted and minced, or 1 raw. These are NOT in addition to the optional ones mentioned below.
- 2 tablespoons tahini
- 1 teaspoon fine sea salt plus more to taste
- ½ teaspoon ground curry masala or madras curry or ground cumin
- ½ teaspoon smoked paprika
- 1 pinch cinnamon
Optional Garlic and Rosemary preparation (see notes)
FOR SERVING (optional)
- Pita chips or toasted pita bread
- Fresh chopped raw veggies like carrots and/or celery
- Rinse and drain chickpeas. Then add to a food processor or blender along with pumpkin, tahini, garlic cloves, lemon juice, salt, smoked paprika, curry or cumin, and cinnamon. Blend until the pumpkin hummus is creamy and smooth, scraping down sides as needed. See notes below.
- Taste and adjust seasonings as needed, adding extra lemon juice for acidity, cumin or paprika for smokiness, tahini for nuttiness, more garlic for intensity, pumpkin puree for sweetness and added pumpkin flavor, salt to make it savorier and extra virgin olive oil or garbanzo beans liquid for creaminess.
- Transfer hummus to a serving bowl and garnish (suggestions in notes).
- Stovetop: Heat the oil in a small skillet or saucepan over medium heat. Add garlic and rosemary sprig (whole) and sauté for 1-2 minutes until slightly brown to allow the flavor to infuse the oil.
- Oven: roast the pumpkin wedges for 20-30 minutes, along with a garlic head and rosemary sprigs.
The leftover liquid from the canned or boiled chickpeas is a great resource to adjust the thickness and creaminess of your creamy pumpkin hummus without altering the flavor. Garnishing options:
Our favorite garnishes for homemade hummus are sesame seeds, pumpkin seeds, chopped parsley, extra virgin olive oil, smoked paprika (or cayenne pepper), a couple of cooked garbanzo beans, roasted garlic cloves, and roasted pumpkin chunks.