Easy Pumpkin Hummus Recipe

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.

This post may contain affiliate links.

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.

• 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. 

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

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:
Pumpkin-e
Creamy
Delicious
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!

Recipe

Print

BTW! Have you noticed the new shiny blue “Thank the Creator” buttons on my site? I’m excited to be one of Google’s paid early testers for their Thank with Google pilot program. It’s a cool experimental feature they created which allows you to purchase virtual stickers to show your appreciation for the content I create and share here on Raepublic.

Thank with Google allows you to choose and select from a variety of different stickers. Every time you decide to send a paid sticker, you can add a personal message. It is an additional way for me to earn revenue for the content I create, which is awesome! More importantly, it is a way for us to connect and for me to know what content is resonating with my readers the most.

You can find the Thank with Google feature at the top left of each blog post, in the middle bottom of the screen, as well as in the sidebar. If you test it out, let me know what you think! Thank you so much for your continued support throughout the years. I hope you are having a wonderful Fall!