Creamy Pumpkin Hummus Recipe – Easy Fall Appetizer Dip

That first swipe of a chip through this creamy pumpkin hummus, with its bold orange hue and gentle swirl of olive oil, honestly makes me think of everything good about fall. The smell—earthy pumpkin, roasted garlic, and a hint of cumin—fills your kitchen, and suddenly, you want to call friends over just to share it. I actually stumbled onto this pumpkin hummus recipe one October afternoon when I was low on chickpeas but drowning in leftover pumpkin purée from pie-making. (You know how it goes—one can for the pie, one for “just in case.”)

I’ve always loved hummus, but this creamy pumpkin hummus takes the classic dip and gives it a seasonal twist that’s equal parts comforting and kinda fancy. It’s the appetizer I bring to book club, game nights, and even casual Sunday lunches with family. Not only does it look stunning on a platter—especially with toasted pepitas and a sprinkle of smoked paprika—but the flavor is mellow, nutty, and way more interesting than regular hummus. Plus, pumpkin is packed with vitamin A and fiber, so you’re getting a health boost with every bite. It’s perfect for dipping veggies, crackers, or even spreading on sandwiches (I do this every fall, trust me).

After testing this creamy pumpkin hummus recipe more times than I care to admit (some versions were too sweet, others too gritty), I’ve landed on a blend that’s ultra-smooth, bright, and super versatile. Whether you’re hosting a Friendsgiving or just want a cozy snack for a movie night, this easy fall appetizer dip will win folks over. If you’re a pumpkin fan, or just looking for a unique twist on classic hummus, you’re in for a treat. Grab your blender and let’s get mixing—because honestly, fall gatherings aren’t complete without a bowl of this creamy pumpkin hummus.

Why You’ll Love This Creamy Pumpkin Hummus Recipe

• Quick & Easy: Ready in just 10 minutes—perfect for busy weeknights, last-minute guests, or when you want something special without the fuss.
• Simple Ingredients: No need for fancy stuff. Most of the components are pantry staples, and that makes prepping this creamy pumpkin hummus a breeze.
• Perfect for Fall Gatherings: It’s the dip I bring to autumn potlucks, Thanksgiving spreads, and cozy dinners with friends. The color alone shouts “fall!”
• Crowd-Pleaser: Even folks who claim to “not like pumpkin” go back for seconds. My kids swipe it with pita, my parents eat it with carrots. It’s a hit for all ages.
• Unbelievably Delicious: The combination of smooth pumpkin and chickpeas—plus tahini, garlic, and lemon—makes for a comforting dip that’s both familiar and new.

What sets this creamy pumpkin hummus apart? For starters, I blend the pumpkin and chickpeas until totally smooth, then add a bit of maple syrup for subtle sweetness and smoked paprika for depth. It’s not your average hummus—it’s a seasonal upgrade that’s both nutritious and next-level tasty. I’ve tried a bunch of hummus recipes, and this one always stands out for its creamy texture and autumnal flavor.

This creamy pumpkin hummus recipe isn’t just good—it’s the kind you crave when leaves start falling and the air gets crisp. It warms you from the inside out. If you’ve ever wanted a snack that feels like a hug, this is it. Plus, you can whip it up ahead of time, so you’re never scrambling before guests arrive. It’s the easiest way to make any meal or party feel a little more festive and a lot more delicious.

Ingredients Needed for Creamy Pumpkin Hummus

This recipe uses simple, wholesome ingredients that come together for bold flavor and silky texture—no complicated steps required. Most of what you need is probably in your pantry already. And don’t worry, substitutions are totally possible if you’re missing something!

• Chickpeas (Garbanzo Beans) – 1 can (15 oz/425 g), drained and rinsed (you can use home-cooked chickpeas—about 1 ½ cups).
• Pumpkin Purée – 1 cup (240 g), canned or homemade (make sure it’s plain, not pumpkin pie filling).
• Tahini – ¼ cup (60 g) (adds a nutty richness—look for runny, well-stirred tahini for best texture).
• Lemon Juice – 2 tablespoons (30 ml), fresh squeezed (adds brightness and balances the earthy flavor).
• Olive Oil – 2 tablespoons (30 ml), plus more for drizzling (I use extra virgin for a peppery finish).
• Garlic – 1 large clove, roughly chopped (or roasted for mellower flavor—sometimes I use 2 small cloves if I’m feeling bold).
• Maple Syrup – 1 tablespoon (15 ml) (adds just a hint of sweetness—honey works too if you prefer).
• Ground Cumin – 1 teaspoon (2 g) (gives classic hummus flavor and a warm undertone).
• Ground Cinnamon – ¼ teaspoon (1 g) (optional, but I love how it plays up the pumpkin).
• Smoked Paprika – ½ teaspoon (1 g), plus extra for garnish (adds depth—regular paprika works if that’s all you have).
• Salt – ½ teaspoon (3 g), or to taste (adjust if using salted chickpeas).
• Black Pepper – ¼ teaspoon (1 g), freshly ground (optional, but recommended).
• Water – 2-4 tablespoons (30-60 ml), as needed to thin out the hummus.

Optional Toppings:

• Pepitas (pumpkin seeds), toasted
• Extra olive oil
• Fresh parsley or cilantro, chopped
• Pomegranate arils (for color and tang—especially pretty for parties)

Ingredient Tips: For the creamiest pumpkin hummus, use small-canned chickpeas or cook your own until very soft. I love Libby’s pumpkin purée for consistency, but homemade works too (just drain off excess liquid). If you’re out of tahini, try cashew butter for a similar richness. Want it spicy? Add a pinch of cayenne. Need it gluten-free? No worries—this recipe is naturally gluten-free! Honestly, don’t be afraid to swap ingredients based on what you’ve got in the kitchen.

Equipment Needed

You don’t need any fancy gear for this creamy pumpkin hummus recipe—but a few tools make the process smoother.

• Food Processor or Blender: For the best texture, I use a food processor. A high-speed blender works too (just scrape down the sides often). If you only have an immersion blender, go slow and blend in batches.
• Citrus Juicer: Not essential, but squeezing lemons by hand gets messy. I use a simple hand juicer—easy to clean, easy to store.
• Measuring Cups and Spoons: For accuracy. I keep a set with both US and metric units—less guessing, more consistency!
• Rubber Spatula: Helps scrape every bit of hummus out of the processor. Plus, it’s gentle on bowls.
• Serving Bowl or Platter: Wide, shallow bowls are perfect for swirling the hummus and showing off toppings.
• Small Skillet (for toasting pepitas): If you want to add a crunchy topping, quickly toast the seeds in a dry pan for 2–3 minutes.

Budget-Friendly Tip: If you don’t own a food processor, mash everything by hand and use a whisk for a chunkier, rustic hummus. I’ve done this in a pinch—still delicious! For easy cleaning, rinse your blender or processor right after mixing (pumpkin can stick if it dries out).

Preparation Method

1. Prep Your Ingredients: Open and drain 1 can (15 oz/425 g) chickpeas. Rinse under cold water and pat dry. Measure out 1 cup (240 g) pumpkin purée. Juice your lemon and chop the garlic clove. (If roasting garlic, wrap it in foil and bake at 400°F/200°C for 15 minutes—optional but worth it if you want a sweeter flavor.)
   
   Time: 5 minutes
2. Blend the Base: Add chickpeas, pumpkin purée, tahini (¼ cup/60 g), lemon juice (2 tablespoons/30 ml), olive oil (2 tablespoons/30 ml), garlic, maple syrup (1 tablespoon/15 ml), cumin (1 teaspoon/2 g), cinnamon (¼ teaspoon/1 g), smoked paprika (½ teaspoon/1 g), salt (½ teaspoon/3 g), and black pepper (¼ teaspoon/1 g) to your food processor or blender.
   
   Tip: Add all liquids first to help the blades get moving.
   
   Time: 2 minutes
3. Process Until Smooth: Blend on high for 1–2 minutes, stopping to scrape down the sides at least once. If the mixture seems too thick, drizzle in water 1 tablespoon (15 ml) at a time, up to 4 tablespoons (60 ml), until you reach your favorite creamy consistency.
   
   Sensory Cue: The hummus should look glossy and feel fluffy—no grainy bits!
   
   Time: 2 minutes
4. Taste and Adjust: Dip a spoon in and taste. Add more salt, lemon, or maple syrup as needed. (Sometimes pumpkin purée is bland, so don’t be shy about seasoning.)
   
   Troubleshooting: If it tastes flat, add a pinch more salt. If it’s bitter, try a tiny dash more maple syrup.
   
   Time: 1 minute
5. Transfer and Swirl: Scoop hummus into a shallow bowl. Use the back of a spoon to create swoops and swirls (it’s oddly satisfying).
   
   Time: 1 minute
6. Add Toppings: Drizzle with extra olive oil. Sprinkle with a dash of smoked paprika, toasted pepitas, chopped parsley, and (if you want color) pomegranate arils.
   
   Tip: Toppings add crunch and make the dip look super inviting.
   
   Time: 2 minutes
7. Serve: Enjoy immediately with pita chips, veggie sticks, or crackers. (I love it with roasted sweet potato wedges, too!)
   
   Efficiency Note: Can be made up to 2 days ahead—flavors only get better.
   
   Total Prep Time: About 10 minutes (plus optional garlic roasting)

Cooking Tips & Techniques

Let’s face it, not every hummus comes out creamy and dreamy the first time. I’ve definitely made a few batches that were more “chickpea mash” than “velvety dip.” Here’s what I’ve learned:

• Blend Long Enough: Don’t rush the blending process. Let your food processor run for at least a minute, scraping down the sides as needed. The smoother, the better—pumpkin hummus deserves to be silky!
• Watch the Water: Adding water slowly helps you hit that perfect texture. I add a tablespoon, blend, then check before adding more. Too much can make it soupy, too little can make it dry.
• Don’t Skip the Tahini: Tahini is the secret to richness. If you’re out, try cashew or sunflower seed butter for similar creaminess.
• Season Well: Pumpkin can be bland on its own. Don’t be shy with salt, lemon, and cumin. Taste as you go—it’s the only way to get it just right!
• Roast Your Garlic: If you have the time, roast your garlic for a sweeter, softer flavor. Raw garlic gives a bite, but roasted is mellow and matches pumpkin beautifully.
• Multitask: While the hummus blends, toast your pepitas in a dry skillet. They only need 2–3 minutes and add a crunchy finish.
• Consistency Tricks: If your hummus is too thick, blend in a little olive oil or water. Too thin? Add a handful of extra chickpeas and blend again.
• Fear of Failure: My first pumpkin hummus was way too sweet (oops—I used pumpkin pie filling). Stick to plain purée and taste as you go. Even if you mess up, it’s easy to fix with extra chickpeas or spices.
• Make Ahead: This creamy pumpkin hummus actually tastes better after chilling for a few hours. Flavors meld and deepen, so make it early if you can.

Trust me, after a few tries, you’ll be whipping this up with your eyes closed. The key is to taste, adjust, and not worry about perfection. Even “not perfect” hummus disappears fast at parties!

Variations & Adaptations

I love how flexible this creamy pumpkin hummus recipe is. If you want to switch things up, here are a few easy ways to make it your own:

• Dairy-Free & Vegan: This recipe is naturally vegan and dairy-free. If you want extra creaminess, try adding a tablespoon of plain dairy-free yogurt.
• Spicy Pumpkin Hummus: Add a pinch of cayenne pepper or a chopped chipotle in adobo for heat. I did this for a football party once—total crowd-pleaser!
• Herbed Pumpkin Hummus: Blend in a handful of fresh sage, rosemary, or thyme for a savory, autumnal twist. Great for Thanksgiving spreads.
• Gluten-Free Adaptation: Serve with gluten-free crackers or rice chips. The hummus itself is gluten-free, so no worries there.
• Nut-Free Variation: Skip the tahini and use sunflower seed butter if you need to avoid nuts and sesame. It’s still creamy and rich.
• Roasted Pumpkin: Swap canned pumpkin for roasted fresh pumpkin (just peel, roast, and mash). The flavor gets deeper and slightly caramelized—so good!

Personally, I’ve made a sweet-spicy version with a touch more maple syrup and a sprinkle of chili flakes—great for dipping apple slices! Whether you want more herbs, extra heat, or need to adjust for allergies, this creamy pumpkin hummus recipe is easy to customize. Just remember: taste as you go, and don’t be afraid to experiment.

Serving & Storage Suggestions

This creamy pumpkin hummus is best served slightly chilled or at room temperature. I like to scoop it into a wide bowl, swirl the top, and finish with pepitas, smoked paprika, and a drizzle of olive oil—it just looks so inviting!

• Serve With: Pita chips, veggie sticks (carrots, celery, bell peppers), seed crackers, or toasted baguette slices. For a fall twist, try roasted sweet potato wedges or apple slices.
• Pairing Ideas: Goes great with crisp white wine, apple cider, or herbal tea. I love serving it alongside roasted vegetables or a fresh autumn salad.
• Storage: Store leftover hummus in an airtight container in the fridge for up to 4 days. The flavors deepen overnight—honestly, it gets even tastier!
• Freezing: Hummus freezes well. Portion into small containers and freeze for up to 2 months. Thaw in the fridge and give it a good stir before serving.
• Reheating: For best flavor, let cold hummus come to room temperature before serving. If you’re in a hurry, microwave in 10-second bursts, stirring often.

One last tip: the pumpkin flavor becomes more pronounced after a day in the fridge. If you like a stronger pumpkin note, make it ahead and let it chill. No one complains when there’s extra hummus for lunch the next day!

Nutritional Information & Benefits

Here’s the breakdown for a generous serving (2 tablespoons/30 g):

• Calories: About 60
• Protein: 2 g
• Fat: 3 g
• Carbs: 6 g
• Fiber: 2 g
• Vitamin A: Over 70% daily value (thanks to pumpkin!)

Pumpkin is loaded with beta-carotene and antioxidants, chickpeas add plant protein and fiber, and tahini brings healthy fats. This creamy pumpkin hummus is naturally gluten-free, vegan, and low in saturated fat. If you have sesame allergies, swap out the tahini for sunflower seed butter. As a nutrition coach, I love how this dip packs flavor, texture, and wellness all in one bowl—without feeling “diet-y.”

Conclusion

If you’re craving a cozy, crowd-pleasing snack for fall, this creamy pumpkin hummus recipe is totally worth making. It’s easy, nourishing, and brings a little seasonal magic to any table. Whether you love classic hummus or want to try something new, this dip is the kind that gets folks talking—and coming back for more.

Don’t be afraid to tweak the seasoning or add your favorite toppings. I’ve made this recipe for just about every autumn event, and it’s always a hit. Honestly, I love it most as a quick afternoon snack with veggie sticks (and a mug of tea, if I’m being real).

Ready to give this creamy pumpkin hummus a try? Drop your questions, swaps, or party stories in the comments below. Share your photos on Pinterest, tag me if you make it, and let’s keep the pumpkin love rolling. Happy dipping!

Frequently Asked Questions (FAQs)

Can I make creamy pumpkin hummus ahead of time?

Absolutely! It actually tastes better after a few hours in the fridge. The flavors meld, and the texture gets even creamier.

What if I don’t have tahini?

No worries—use cashew, sunflower seed, or even unsweetened almond butter for a similar richness. The flavor will be slightly different but still delicious.

Is this pumpkin hummus recipe gluten-free?

Yes! All the ingredients are naturally gluten-free. Just be sure to serve it with gluten-free dippers if needed.

How long does pumpkin hummus last in the fridge?

Stored in an airtight container, it lasts up to 4 days. Give it a stir before serving, as some separation can happen.

Can I freeze creamy pumpkin hummus?

Definitely. Portion it into small containers and freeze for up to 2 months. Thaw in the fridge and stir well before enjoying.

Creamy Pumpkin Hummus

---

• Author: Emily Rhodes
• Total Time: 10 minutes
• Yield: 8 servings 1x

Print Recipe

Print Recipe

Description

This creamy pumpkin hummus is a seasonal twist on classic hummus, blending pumpkin purée and chickpeas for a silky, flavorful dip perfect for fall gatherings. It’s quick to make, naturally gluten-free and vegan, and ideal for serving with veggies, chips, or crackers.

---

Ingredients

Scale 1x2x3x

• 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed (or 1 1/2 cups cooked chickpeas)
• 1 cup pumpkin purée (canned or homemade, plain)
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil, plus more for drizzling
• 1 large garlic clove, roughly chopped (or roasted for mellower flavor)
• 1 tablespoon maple syrup (or honey)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon (optional)
• 1/2 teaspoon smoked paprika, plus extra for garnish
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper (optional)
• 2–4 tablespoons water, as needed to thin
• Optional toppings: toasted pepitas (pumpkin seeds), extra olive oil, chopped parsley or cilantro, pomegranate arils

---

Instructions

1. Open and drain chickpeas. Rinse under cold water and pat dry. Measure out pumpkin purée, juice the lemon, and chop the garlic.
2. Add chickpeas, pumpkin purée, tahini, lemon juice, olive oil, garlic, maple syrup, cumin, cinnamon, smoked paprika, salt, and black pepper to a food processor or blender.
3. Blend on high for 1–2 minutes, stopping to scrape down the sides. If too thick, add water 1 tablespoon at a time until creamy.
4. Taste and adjust seasoning with more salt, lemon, or maple syrup as needed.
5. Scoop hummus into a shallow bowl and swirl the top with the back of a spoon.
6. Drizzle with extra olive oil and garnish with smoked paprika, toasted pepitas, chopped parsley, and pomegranate arils if desired.
7. Serve immediately with pita chips, veggie sticks, crackers, or roasted sweet potato wedges. Can be made up to 2 days ahead.

Notes

For extra creaminess, blend longer and add water slowly. Roasted garlic gives a sweeter flavor. Make ahead for deeper flavor. Swap tahini for cashew or sunflower seed butter if needed. The hummus is naturally gluten-free and vegan. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

• Prep Time: 8 minutes
• Cook Time: 2 minutes
• Category: Appetizer
• Cuisine: Middle Eastern, American

Nutrition

• Serving Size: 2 tablespoons (30 g)
• Calories: 60
• Sugar: 1
• Sodium: 120
• Fat: 3
• Saturated Fat: 0.3
• Carbohydrates: 6
• Fiber: 2
• Protein: 2

Keywords: pumpkin hummus, fall appetizer, vegan dip, gluten-free, healthy snack, chickpeas, pumpkin recipe, easy hummus, party dip, autumn recipes