This recipe for pumpkin hummus is delightfully sweet and savory. It’s full of creamy chickpeas along with flavor-packed tahini, pumpkin, and garlic! This pumpkin hummus recipe is perfect for your fall-season hang-out or winter holiday table.
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Why You’ll Love This Recipe
- Easy: This is an easy recipe that uses ingredients you probably already have in your pantry. It’s ready in just 15 minutes too!
- Make ahead: I am a big fan of making recipes ahead of time to enjoy the next day (or the day after that). Keep reading for storage tips!
- Pumpkin flavor: There’s just that time of year (you know when) when you just want to devour more tasty pumpkin recipes.
What Is Hummus Made Out Of?
Hummus is a creamy dip from the Middle East. It can range in its ingredients, but there are a few staples. Hummus is traditionally made using chickpeas, tahini, garlic, and olive oil. Yum!
Traditionally hummus is eaten straight from the jar with a spoon… ok, just kidding, but that is totally an acceptable way to enjoy this easy pumpkin hummus recipe. Hummus is actually traditionally served with fresh pita bread and sometimes veggies. Other ideas include:
- Chips (store-bought or make your own by toasting a sliced tortilla with a bit of oil in the oven for a few minutes)
- Vegetables are a great option for dipping in hummus. Carrot, celery, cucumber, or bell pepper are all great options.
Ingredients + Notes
The ingredients for this pumpkin chickpea dip are oh-so-creamy!
- Chickpeas– The most affordable (and, in my opinion, the best) option is to use dried chickpeas, which you need to soak for at least 12 hours before cooking. Alternatively, you can use canned chickpeas if you are in a rush.
- Pumpkin Purée– Make a homemade pumpkin purée or use a canned purée to save time. (Just make sure not to use pumpkin pie filling accidentally!)
- Tahini – Tahini is made by grinding sesame seeds. It is added to hummus to make it extra creamy and rich. I used to skip the tahini but have since learned my lesson.
- Olive Oil – Healthy fats add to the creamy texture and bring out the flavor of the other ingredients.
- Garlic – I can’t get enough garlic, so I always go for the higher number of garlic cloves.
- Lemon Juice – Fresh lemon juice adds a touch of citrus juice for acidity and brings depth to this roasted garlic pumpkin hummus.
- Maple Syrup– Add a touch of sweetener to bring out the natural sweetness of the pumpkin.
- Spices and Seasonings– Authentic Middle Eastern hummus is always made with cumin. I also suggest using smoked paprika for additional flavor along with rosemary, which pairs wonderfully with the autumnal quality of the hummus.
Step-by-Step Instructions: How To Make Pumpkin Hummus
1. Start by roasting the garlic. Here are two options for roasting your garlic.
- The first option for roasting garlic is to preheat the oven to 400°F/205°C. Peel the garlic cloves and wrap them in aluminum foil. Then bake for about 40 minutes.
- The second option is to peel the garlic and saute it in a small saucepan with avocado oil for about 20 minutes over low/medium heat.
2. Rinse chickpeas thoroughly.
3. Add all ingredients to a food processor or high-quality blender.
4. Next, blitz the ingredients until smooth. If it’s not quite creamy enough, feel free to add another tablespoon of olive oil.
Full Recipe Video
This creamy pumpkin hummus recipe is tasty, but if you want to mix things up a bit, go for it!
- Chickpeas: If you don’t have garbanzo beans on hand, then you could technically use another type of bean, such as great northern beans. However, it wouldn’t technically be hummus, then. It would just be a pumpkin bean dip!
- Pumpkin: You can use canned pumpkin or fresh pumpkin roasted at home. Using roasted pumpkin is
- Garlic: This recipe calls for roasted garlic, but if you are looking for more of a bite and to save time, raw garlic (minced) will do the trick.
- Sweetener: I tend to always opt for maple syrup because it physically blends in seamlessly in recipes. That being said, agave is another great option!
How To Serve Pumpkin Hummus
This homemade pumpkin hummus can be used in countless ways. Here are my top recommendations!
- Pumpkin seeds: Play on the pumpkin flavor some more with toasted pepitas.
- Pine nuts: Pine nuts are a classic hummus topping. They are tasty and add a wonderful crunch.
- Chickpeas: Freshly cooked garbanzo beans or roasted crispy chickpeas are delightful on top of hummus.
- Olive oil: A drizzle of olive oil is a traditional topping to regular hummus and makes a perfect topping for this pumpkin recipe too.
- Pepper: Fresh ground black pepper is simply divine on top of this authentic classic hummus recipe.
- Pomegranate seeds: Add a pop of color and taste with fresh pomegranate arils on top!
- Fresh parsley: A little greenery is never a bad idea.
Below are my top serving ideas. Check out this helpful guide: What To Serve With Hummus Dip, for forty tasty ways to eat hummus.
- Pita bread: Warm pita bread is my go-to dipping option when it comes to hummus.
- Pita chips: Second best to pita bread, pita chips are tasty and give this hummus a crunch.
- Corn chips: Corn chips work well when you’re in a pinch.
- Veggies: Dipping fresh veggie sticks, carrots, celery sticks, broccoli, cauliflower, or sliced red pepper is a healthy way to enjoy this delicious dip.
Here are my storage tips for this classic dip.
This roasted garlic pumpkin hummus can keep in an airtight container in the fridge for 3-4 days.
Pro Tip: Food has been shown to stay fresh longer when it is stored in an air-tight glass container (as opposed to plastic).
Alternatively, freeze any leftover hummus in an air-tight (freezer-safe) container for up to four months. However, keep in mind that freezing this bowl of hummus
Tahini adds a beautiful tangy taste and enhances the creaminess of homemade hummus, so I recommend using it.
However, if you don’t have any on hand or don’t want to use tahini, you can make hummus without it. You will want to replace the tahini with another creamy liquid, though. A few options are to use the aquafaba from a can of chickpeas, sesame oil or olive oil, or another seed butter. Keep in mind, though; this can impact the taste significantly.
You don’t need to peel the skin off the chickpeas. However, your hummus will be lovely and silky if you want to go the extra mile.
Simply boil the chickpeas for 5 minutes with ½ teaspoon baking powder. Then drain and rinse them thoroughly. Finally, lay a clean tea towel flat on your kitchen countertop, put the chickpeas on top, and then use another tea towel to rub the chickpeas gently. The skins should come off quickly, and then you can continue the pumpkin hummus recipe.
This all depends on your storage container; however, on average, 3-4 days in the fridge.
All plants contain carbohydrates, so this recipe naturally has sugar in it. However, if you would like to eliminate maple syrup from the recipe, go ahead! It will taste delicious even without it. If you would like to replace it, I suggest monk fruit sugar, stevia, or whatever sugar-free alternative you have.
- 1 1/2 cups chickpeas, soaked + cooked (or 1 15-oz can of chickpeas, well rinsed)
- 2/3 cup pumpkin purée
- 1/4 cup tahini
- 2–4 cloves garlic, roasted (depending on how much you like garlic)
- 2 tablespoons olive oil
- 2 tablespoons water, room temperature or more for desired consistency)
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon finely minced fresh rosemary
- 1/2 teaspoon Himalayan salt, + more to taste
- 1/2 teaspoon ground black pepper
- Pumpkin seeds + olive oil for garnish
- Roast the garlic. (See notes for different roasting methods.)
- Rinse: In a strainer thoroughly rinse chickpeas.
- Add all ingredients into a food processor and blend away!
- Scoop into a bowl and drizzle olive oil on top along with pumpkin seeds or chickpeas.
- Serve with pita bread, tortilla chips, or use it as a spread on a badass veggie sandwich.
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