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

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

Open and drain chickpeas. Rinse under cold water and pat dry. Measure out pumpkin purée, juice the lemon, and chop the garlic.
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.
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.
Taste and adjust seasoning with more salt, lemon, or maple syrup as needed.
Scoop hummus into a shallow bowl and swirl the top with the back of a spoon.
Drizzle with extra olive oil and garnish with smoked paprika, toasted pepitas, chopped parsley, and pomegranate arils if desired.
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