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 the perfect dip for your next fall hang-out or winter holiday.

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Bowl of pumpkin hummus with tortilla chips.

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!

What to eat with pumpkin hummus?

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:

  • Crackers
  • 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, & Substitutions

The ingredients for this pumpkin chickpea dip are oh-so-creamy! Here are some suggestions for substitutions to get your hummus fix when you are running low on ingredients or want to try something a little different.

Black platter with chickpeas, tahini, spices, herbs, and pumpkin puree.
  • 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. 
    • Substitution – Instead of chickpeas, you could try making a bean-based hummus with white beans such as great northern beans.
  • Pumpkin Purée – Make a homemade pumpkin purée or use a canned purée to save time. 
    • Substitution: Butternut squash could be used instead of pumpkin purée. 
  • Tahini – Tahini is made by grinding sesame seeds and is added to hummus to make it extra creamy and rich. I used to skip the tahini but have since learned my lesson.
    • Substitution – You really can’t substitute tahini because it has such a unique taste. However, if you don’t have any or really want to avoid it I would recommend using sunflower seed butter, the aquafaba from the chickpeas, or extra olive oil. Using any of these alternatives will impact the overall taste of this pumpkin chickpea dip.
  • 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 – The touch of citrus juice adds to the 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. 
    • Substitution – If you are trying to limit the amount of added sugar in your diet, then feel free to skip the maple syrup altogether. Alternatively, monk fruit sugar, stevia, or your favorite sugar-free sweetener would work just fine.
  • 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. 
    • Additional Option: If you feel like adding a kick to this roasted garlic pumpkin hummus, add a fourth of a teaspoon of chili powder to turn up the heat. 
Up close photo of pumpkin hummus in a black bowl.

Step-by-Step Instructions

How to make savory 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.

FAQ & Tips

Is hummus better with or without tahini?

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.

Do I need to peel the chickpeas?

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.

How long does roasted garlic pumpkin hummus last?

This all depends on your storage container; however, 3-4 days in the fridge on average.

Can this pumpkin chickpea dip be made sugar-free?

All plants contain carbohydrates, so this recipe naturally has sugar in it. However, if you would like to eliminate the maple syrup from the recipe, go ahead! It will taste delicious even without it. If you would like to replace it, I would suggest monk fruit sugar, stevia, or whatever sugar-free alternative you have on hand.

Black bowl of pumpkin hummus with olive oil drizzled on top.

Storage Recommendations

This roasted garlic pumpkin hummus can keep in the fridge for up to four days. Alternatively, freeze any leftover hummus for up to four months. However, keep in mind that it will expand a bit as it freezes. I recommend placing it in the freezer without the lid for several hours. Once it is frozen, add the lid and seal tight.

Green Tip: Store leftover hummus in a glass container. Food has been shown to last longer when stored in a sealable glass container.

We hope you LOVE this recipe for pumpkin hummus! It’s:
Easy to make
& Oh-so, Autumn!

If you try this pumpkin chickpea dip, let me know! Leave a comment, rate it, and remember to take a picture and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!


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Black bowl with pumpkin hummus sprinkled with pumpkin seeds.

Recipe for Pumpkin Hummus

  • Author: Rae Aflatooni
  • Total Time: 35 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan


Easy pumpkin hummus recipe that’s ready in just 15-minutes. It’s full of nutrient-dense chickpeas along with flavor-packed tahini, pumpkin, and garlic! This recipe for pumpkin hummus is the perfect dip for your next fall hang-out or winter holiday. 


Units Scale
  • 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
  • 24 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


  1. Roast the garlic. (See notes for different roasting methods.)
  2. Rinse: In a strainer thoroughly rinse chickpeas.
  3. Add all ingredients into a food processor and blend away! 
  4. Scoop into a bowl and drizzle olive oil on top along with pumpkin seeds or chickpeas.
  5. Serve with pita bread, tortilla chips, or use it as a spread on a badass veggie sandwich.


Roasting Garlic Method Options
– 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 olive oil for about 20 minutes over low/medium heat.

  • Prep Time: 15
  • Cook Time: 20
  • Category: Dip
  • Method: Blend
  • Cuisine: Middle Eastern Inspired

Keywords: pumpkin hummus, fall recipe, easy hummus recipe

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One Comment

  1. This looks so incredible. It is the perfect balance between sweet and savory.