This savory pumpkin hummus is quick, gluten-free, and an ideal vegan appetizer for your autumn menu.
It takes less than 10 minutes to prepare and pairs perfectly with pita chips, naan, or blue corn tortilla chips.
Hummus is a versatile Mediterranean spread made from pureed garbanzo beans (chickpeas), tahini, olive oil, garlic, lemon juice, and salt. This version adds pumpkin and warm spices for a seasonal twist.
Here’s what you’ll need
This healthy, savory dip uses canned pumpkin along with chickpeas, fresh lemon juice, tahini, garlic, olive oil, cumin, cayenne, salt, and pumpkin seeds for texture. Pine nuts and parsley are optional garnishes.
How to make pumpkin hummus
Drain and rinse the canned garbanzo beans, then pulse them in a food processor. Add pumpkin puree, tahini, lemon juice, garlic, cumin, cayenne, salt, and pulse until smooth. With the processor running, slowly drizzle in olive oil until the mixture is creamy. Stir in one tablespoon of roasted salted pumpkin seeds, then transfer to a serving bowl and garnish with the remaining pumpkin seeds, pine nuts, and parsley.
What is tahini and where to find it
Tahini is a smooth paste made from toasted sesame seeds and oil. In grocery stores you’ll often find it on the international aisle, near nut butters and spreads, or in kosher and Middle Eastern sections.
Make ahead and storage
You can make pumpkin hummus up to three days in advance. Store it in an airtight container in the refrigerator. Remove from the fridge 20–30 minutes before serving to allow it to come to room temperature, then garnish and serve.
Serving suggestions
- Serve with pita chips, warm naan, or your favorite crackers. It also pairs well with sliced bell peppers, celery, or carrots for a lighter option.
- Use as a vegan sandwich spread—spread on pumpernickel or rye and top with arugula and roasted vegetables for a savory sandwich.
Enjoy this Mediterranean-style pumpkin hummus as a flavorful seasonal dip for gatherings or a cozy snack at home.
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- Shrimp Dip
If you make this recipe, please leave a comment and rating — I love to hear from you!
Savory Pumpkin Hummus Recipe
Equipment
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Food Processor
Ingredients
- 30 ounces garbanzo beans (chickpeas) drained and rinsed
- 15 ounces pumpkin puree
- 2 tablespoons tahini
- 3 tablespoons olive oil
- juice of one large lemon
- ½ tablespoon minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- ¾ teaspoon salt
- 2 tablespoons pumpkin seeds divided (1 T for hummus; 1 T as garnish), roasted, salted
- 1 tablespoon pine nuts garnish (optional)
- parsley garnish (optional)
Instructions
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Drain and rinse the garbanzo beans; pulse in a food processor.
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Add pumpkin puree, tahini, lemon juice, minced garlic, ground cumin, cayenne, and salt; pulse until combined.
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With the processor running, slowly drizzle in the olive oil until the hummus is smooth. Stir in 1 tablespoon of roasted salted pumpkin seeds.
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Transfer to a serving bowl and garnish with the remaining pumpkin seeds, pine nuts, and parsley. Serve with pita chips, naan, or tortilla chips.
Notes
- Always drain and rinse garbanzo beans before using.
- Add salt gradually, in 1/4 teaspoon increments, until it reaches your preferred taste.
- If you prefer less heat, add cayenne in 1/8 teaspoon increments or omit it entirely.
Nutrition Estimate
Calories: 100kcal