This savory pumpkin hummus is deliciously creamy and so easy to prep! It pairs perfectly with baked pita chips, crackers, toast, veggies, and even works great as a spread. You’re going to want to serve this tasty, fall-flavored dip for Thanksgiving and other gatherings this fall.
Fall is probably my favorite season and I’m so excited to share all of my favorite fall-inspired recipes with you! I know that I tend to go a little overboard with pumpkin recipes this time of year, but hear me out.
This pumpkin hummus dip is worth it. I promise. It’s so delicious. Just get ready to experience a creamy, flavorful, perfectly spiced dip that goes well with so many things and can be whipped up in under 10 minutes.
Ingredients In Pumpkin Hummus:
This dip starts with garbanzo beans (or commonly called chickpeas) and pumpkin, which are puréed with lemon, tahini, garlic, olive oil, salt, cumin and cayenne. For the finishing touch, pumpkin seeds get stirred into the dip.
You can definitely use canned pumpkin purée to make this dip, but fresh is so much more flavorful! I’ve got step-by-step instructions, so you can easily make your own pumpkin purée.
How to Make Pumpkin Hummus
I love experimenting with new ways to use pumpkin. And alongside all of the pumpkin treats, I like to have some fall-flavored appetizers and snacks to serve. This savory pumpkin hummus dip was just what I was craving and couldn’t have turned out more delicious. As an added plus, it’s also a super easy recipe.
There’s no cooking involved, and all you need to do is blend everything together in a food processor — canned chickpeas, pumpkin purée, tahini, olive oil, lemon juice, garlic and spices. Then, stir in the pumpkin seeds. The texture is smooth and creamy, easily scooped using crackers or other dipping options, and is mainly savory with a slight sweetness coming from the pumpkin purée.
I mean, just look at that pumpkin-y goodness! I want to dive right in.
What to Serve With Pumpkin Hummus:
So many things go perfect with hummus. I also love using it as a spread in wraps and sandwiches or on toasted bread. Here’s some ideas to get you started:
- Pita bread or chips
- Raw or roasted veggies – broccoli, cauliflower, celery, carrots, sliced red peppers, grape tomatoes, radishes and even jicama
- Crackers or chips
Looking For A Food Processor?
You’ll need a food processor to make this hummus recipe! Here’s the one I recommend. I’ve been using this one for years and I couldn’t be happier with it.
Looking For More Pumpkin Recipes?
Who’s not looking for pumpkin recipes in the fall? Outside of this pumpkin hummus recipe, I’ve got loads of other favorite pumpkin recipes here at Brooklyn Farm Girl. I hope you get a chance to try several of them this season!
Crockpot Pumpkin Chili
Pumpkin Brownies
Pumpkin Cake Donuts
Pumpkin Whoopie Pies
Pumpkin Pancakes
Pumpkin Roll
I hope you LOVE this fall-inspired hummus recipe! Give it a try and you’ll find that it’s creamy, savory, perfectly spiced, so easy and over-the-top delicious!
This would make the perfect dip to have on hand to snack on throughout the week with veggies, pita chips, or even used as a spread for sandwiches and wraps. It would also be a great appetizer for hosting or taking along to parties this season. I will definitely be remaking this one to serve as a Halloween app!
Pumpkin hummus is even healthy and can accommodate lots of diet restrictions. It’s naturally vegetarian, gluten-free, vegan, plant-based and dairy-free. One of the reasons I love bringing it along or having it available at parties is everyone can enjoy!
If you’re looking for other dips to serve this season (or anytime), be sure to check out my 7-layer taco dip, slow cooker tomato cheese dip, slow cooker creamy onion dip, chipotle lentil dip and my Halloween guacamole dip.
Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me or using the hashtag #brooklynfarmgirl on Instagram!
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Pumpkin Hummus
PrintIngredients
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 cloves garlic
- 1 teaspoon salt
- 1 15 ounce can chickpeas drained
- 2 tablespoons olive oil
- 1 cup pumpkin puree
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup toasted pumpkin seeds
- sesame seeds to add on top
Instructions
- Add lemon juice, tahini, garlic, salt, chickpeas, olive oil, pumpkin puree, cumin and cayenne pepper into a food processor bowl. Pulse until smooth.
- Add pumpkin seeds into hummus and stir with a spoon.
- Transfer hummus to a container with a lid and put in the refrigerator for 2 hours. This is an important step as it really helps bring out the flavors.
- Remove from the refrigerator and garnish with sesame seeds. Serve with some toasted bread or vegetables.
Miriam says
While this is good, I added a few tweaks to it even better. I would cut the amount of salt in half, add some cinnamon to taste and a bit of something to add some sweetness.
Traci says
I’ve been looking for the perfect recipe to get into the pumpkin spirit this year. This is it!!! We already love hummus AND pumpkin, so together…YUMMMM! Thanks for sharing 🙂
Cookilicious says
Being a fan of pumpkin, I am sure I will love this recipe.
Ashley @ Sweetpea Lifestyle says
This looks incredible! What a great way to use those cute little ‘sugar pumpkins’ I found at Trader Joes!
Pam Greer says
I was just thinking the other day about making a pumpkin hummus! You beat me to it! Can’t wait to make this!
Denisse Salinas says
Woah this hummus is calling my name! I do love hummus – especially with beets, parsnips or pumpkin! Such an easy appetizer to whip up when company is coming! Your pictures are gorgeous by the way!