Creamy & Cozy Fall Pumpkin Hummus
This pumpkin chickpea hummus blends canned pumpkin, tahini, lemon, and garlic into a creamy dip that feels just like fall. It’s quick to whip up, rich and silky, and works just as well for afternoon snacks as it does on a holiday platter.
5 star review
“I’m making your Grilled Hummus, Apple, and Caramelized Onion sandwiches tomorrow, so I thought I’d go ahead and prep the pumpkin hummus today. I’ve got to say I was a bit skeptical of pumpkin in hummus, but I’ve made many of your recipes so I trust you. It was delicious! My husband makes his own hummus and he loved how balanced this recipe was – no one flavor overpowered the rest. Even my super picky teenager loved it!”
– Angie
This Pumpkin Hummus is the Easiest Fall Appetizer
I wanted this hummus to feel just right for fall. Think something creamy and satisfying, but not heavy, and with just enough warmth to make it feel seasonal. My version brings together chickpeas, tahini, and pumpkin puree with a squeeze of lemon and a little garlic for that classic hummus tang. You can also add a little bit of cinnamon into the mix to bump up the autumn vibes even more, like I do for my pumpkin pasta.
This one’s all pantry and no prep: canned pumpkin, canned chickpeas, jarred tahini, and a quick blitz in the food processor. You can go smooth and silky or stop early for something a little more rustic. It’s totally up to your mood! If you like this vibe, you might also love my 3-ingredient tahini yogurt dip that basically makes itself!
Tips to Make the Best Savory Pumpkin Dip
- When I tested this with just one garlic clove, it had a mellow warmth, which is perfect if you’re not a big raw garlic fan. Or add more if you are a garlic lover!
- I found that starting with just one teaspoon of salt and adjusting at the end gave me the best control over the flavor, so I recommend you do the same and add until you get the exact balance of flavor you prefer.
- I recommend blending for at least a minute if you want that ultra-smooth texture!
- In testing, I tried this hummus with cinnamon and without, and both work, though I do love the fall vibes the cinnamon lends.
Creamy & Cozy Fall Pumpkin Hummus
Ingredients
- 1-2 cloves garlic, chopped (1 if you like a mild garlic flavor, 2 for a stronger flavor)
- 1 15-oz can of chickpeas, rinsed and drained
- 1 15-oz can of pumpkin puree (not pumpkin pie filling)
- 1-2 teaspoons salt
- 4 tablespoons tahini
- 4 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon, optional
Equipment
Instructions
- Add the garlic, chickpeas, pumpkin puree, 1 teaspoon salt, tahini, olive oil, lemon juice, and cinnamon (if using) to a food processor. If you like a chunkier hummus, blend for about 30 seconds. If you prefer a very smooth and creamy hummus, blend for 1-2 minutes.
- Taste and adjust for seasonings, adding more salt or lemon juice to taste.
- Serve the hummus, with veggies, chips, crackers, or as a sandwich spread. Store leftovers in the fridge, tightly sealed, for up to 4 days.
Notes
- Tahini: Tahini is made from finely ground sesame seeds. It’s usually sold in jars or cans near the nut butters. If you can’t find it there, check in the “ethnic foods” aisle. It’s available at most grocery stores these days, but if you can’t find it you can order it here.
- Kid-Friendly: Invite your child to help you make the hummus by dumping the ingredients into the food processor. Then invite him or her to help you taste test. Offer his or her favorite veggies or chips for dipping.
What do you suggest to use instead of Tahini? Peyton is intolerant to sesame seeds, but loves humus? Can you just leave it out? Thank you!
Michelle, could he do cashew butter? That might work. But if you’d prefer to leave out all nut and seed butters just skip that part altogether. Taste the final result and add more olive oil if you want a richer flavor. Let us know how it works for you!
Thank you so much! She can do cashew butter! I will let you know how it works! Thank you so much!
Oh good Michelle. Let me know what she thinks! 🙂
This is the best hummus ever! Thanks so much for this recipe 🙂
I’m so happy you like it Carin!
Absolutely delicious and just perfect for the Season! Thank you!
You’re welcome Daniela! I hope you enjoy. 🙂
I was all set to finally get around to making this and realized I was out of tahini so…..I made my own with sesame seeds I had saved in the freezer and this Fall Hummus turned out wonderfully!! Bring on the pumpkin recipes I say….enjoying your creativity so much!
I love the idea of substituting sesame seeds for the tahini, Zoe. Sounds like a lovely version So glad you’re enjoying the recipes! xxoo
I just made this for a friend’s post Thanksgiving get-together. I accidentally grabbed cannellini beans out of the pantry instead of chickpeas, but still delicious! I will be making this often! I love your blog for all of the fresh, seasonally inspired ideas. Keep up the great work! 😃
Laura, thank you so much for your kind works; I’m so happy you’re enjoying the blog! I’m glad your cannellini version turned out, I’ll have to give that variation a try next time. Cheers!
I’m making your Grilled Hummus, Apple, and Caramelized Onion sandwiches tomorrow, so I thought I’d go ahead and prep the pumpkin hummus today. I’ve got to say I was a bit skeptical of pumpkin in hummus, but I’ve made many of your recipes so I trust you. It was delicious! My husband makes his own hummus and he loved how balanced this recipe was – no one flavor overpowered the rest. Even my super picky teenager loved it!
Angie, yay, so happy you enjoyed this one even with the pumpkin! Definitely a great way to add some extra nutrients into the day. Thanks so much for leaving a review!