Pumpkin Hummus
Pumpkin hummus is a creamy chickpea-and-roasted-pumpkin dip blended with tahini, garlic, lemon, and olive oil. It comes together in one food processor in about five minutes, and the roasted pumpkin gives it a naturally sweet, velvety edge that plain hummus just doesn’t have. It’s my favorite thing to put on an autumn appetizer plate.
By now, I’m assuming everyone knows what hummus is, and I’m assuming everyone loves the thing. So today we’re going to take something everyone loves and make a better, tastier version out of it — yep, you’ve heard me right. As fall is finally here and the weather starts to get chilly, I just can’t think of recipes that don’t involve pumpkin, because I seriously love it.
I know, I know, by this point some of you might gasp in horror, but believe me when I tell you that pumpkin hummus is not only delicious but also a bit easier to make than the plain chickpea version. How can that be, you ask me? The roasted pumpkin does a lot of the work — it adds body and sweetness so you need less fuss to get a smooth, well-rounded dip.
The ingredients that make it work
This is a short list, so every ingredient earns its place. Here’s what you’ll need and why it matters:
- Chickpeas — I use canned (one 28 oz / 800 g can), rinsed and drained. Rinsing washes off the starchy canning liquid so the flavor stays clean. If you prefer to cook your own from dried, that works beautifully too.
- Roasted pumpkin — about 200 g. Roasting (rather than boiling) concentrates the sugars and drives off water, which is exactly what keeps the hummus thick instead of watery.
- Tahini — tahini makes this recipe a thousand times better. What I noticed is that the one from the store can sometimes be really bitter and awful; it depends on the quality and freshness of the product. That’s why I truly believe making your own is better every time.
- Garlic, lemon, olive oil, sea salt — three to four cloves of garlic, the juice of half a lemon, a couple of tablespoons of extra virgin olive oil, and salt to taste. These are the backbone of any good hummus, balancing the sweetness of the pumpkin with brightness and warmth.
How to get it perfectly smooth
The method could not be simpler: put all your ingredients in a food processor and process for three to five minutes until the hummus is smooth, then season to taste. A few small things make the difference between grainy and silky:
- Give it the full time. Three to five minutes feels long, but that’s what breaks down the chickpea skins into a creamy texture. Stop early and it stays gritty.
- Scrape down the sides. Pause once or twice to push the mixture back toward the blade so everything gets processed evenly.
- Season at the end. Pumpkin sweetness and lemon acidity shift as they blend, so taste and adjust the salt and lemon after it’s smooth rather than before.
- Loosen if needed. If it’s too thick for your liking, drizzle in a little more olive oil or a spoonful of water while the motor runs.
To finish, top it with pumpkin seeds and a dusting of smoked paprika. Popular hummus garnishes include chopped tomato, cucumber, coriander, parsley, seeds, caramelized onions, whole chickpeas, olive oil, paprika, sumac, olives, pickles… I could go on like this forever, so feel free to make the top your own.
What to serve it with
This dip belongs on an appetizer plate. Spread it thick on warm bread or toast, scoop it with crackers, or set it out as part of a mezze-style spread alongside other vegan finger foods. It also plays well next to Middle Eastern dishes like falafel and fresh vegetables for dipping. If you’re building a whole hummus board, put it next to a lighter lemony hummus so guests can taste the contrast between the two.
Storing and making ahead
Pumpkin hummus keeps well in an airtight container in the fridge for four to five days, which makes it a great make-ahead appetizer. The flavor actually settles and deepens after a few hours, so making it the day before a gathering is a smart move. If it firms up in the cold, stir in a little olive oil to bring back the creamy texture before serving, and hold off on the seed-and-paprika garnish until you’re ready to put it out. This recipe is a lovely way to use up leftover roasted pumpkin, and if you have more on your hands, browse my other vegan pumpkin recipes and chickpea recipes for the extra can.
If you love pumpkin — and all about autumn — as much as I do, I’m sure you’re going to love this recipe as well. Give it a star rating and drop a comment below to tell me how yours turned out, whether you made your own tahini or found a fun new topping for the top. And if you do, don’t forget to let me know!
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Pumpkin Hummus
Ingredients
- 800 g chickpeas canned, rinsed and drained; 28 oz can
- 200 g pumpkin roasted
- ½ lemon juiced
- 4 Tbsps tahini
- 3-4 cloves garlic
- 2-3 Tbsp extra virgin olive oil
- Sea salt
Instructions
- Put all your ingredients in a food processor and process for 3-5 minutes until the hummus is smooth.
- Season to taste.
- Top with pumpkin seeds and smoked paprika.
Frequently Asked Questions
Yes. This pumpkin hummus is made only from chickpeas, roasted pumpkin, tahini, garlic, lemon juice, olive oil, and sea salt, so it is fully plant-based and vegan. Just make sure your tahini contains only sesame, with no added dairy or honey.
Use a firm, sweet cooking pumpkin or winter squash such as sugar pumpkin, butternut, or kabocha, roasted until soft. Roasting rather than boiling concentrates the natural sugars and removes excess water, which keeps the hummus thick and creamy instead of watery.
You can, but tahini adds a nutty depth and richness that makes a big difference. If you skip it, add a little extra olive oil for creaminess and expect a lighter, more pumpkin-forward flavor. If your store-bought tahini tastes bitter, it may be old or low quality, so making your own is often worth it.
Stored in an airtight container, it keeps for four to five days in the refrigerator. The flavor actually deepens after a few hours, so it is a great make-ahead dip. If it thickens in the cold, stir in a little olive oil before serving.
The most common reason is under-processing. Let the food processor run the full three to five minutes and scrape down the sides once or twice so the chickpea skins break down completely. If it is too thick to move freely, drizzle in a little olive oil or water while the motor runs.
Serve it as an autumn appetizer with warm bread or toast, crackers, and raw vegetables for dipping, or as part of a mezze plate alongside other vegan finger foods. Finish it with pumpkin seeds and a dusting of smoked paprika for extra flavor and crunch.
Making this soon since we grew a lot of different squashes/pumpkins. Thanks!
A nice pumpkin hummus recipe, I dont like to eat pumpkin but i will try to do it for my family. Thank you and have a nice day.
Definitely one of the best hummuses I ever made!
I don`t like the pumpkin hummus.. but i would like some rice with pumpkin cooked on
cauldron! Halloween is tomorrow so i have plenty of pumpkins !