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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