Last updated: October 10, 2026
This pumpkin hummus blends canned chickpeas, tahini, and pumpkin puree into a silky, cinnamon-kissed dip in about 10 minutes. Check the recipe card below for the full ingredient list and steps, or keep reading for every tip we use to get it perfectly smooth.
How to Make Pumpkin Hummus in 10 Minutes
Pumpkin hummus is made by whipping tahini and lemon juice until pale, blending in garlic, olive oil, and warm spices, and then processing chickpeas and pumpkin puree until completely smooth. The whole recipe takes about 10 minutes and needs nothing more than a food processor.
The finished dip tastes savory and earthy with a hint of cinnamon, so it works as an appetizer, a snack, or a sandwich spread.
Start With the Right Pumpkin
Use 1/2 cup of plain canned pumpkin puree, such as Libby’s. Check the label for 100 percent pumpkin, because pumpkin pie filling contains sugar and spices that will make the hummus taste like dessert.
Canned pumpkin gives you the same thick, smooth texture every time, which is why we reach for it first.
Whip the Tahini and Lemon Juice First
Add 1/4 cup of tahini and 3 tablespoons of fresh lemon juice to the food processor and blend for 1 minute. The mixture will turn thick and pale, and this short step is what makes the hummus feel creamy instead of gritty.
Choose a smooth, pourable tahini such as Soom or Ziyad, and stir the jar well before measuring so the oil and paste are fully combined.
Add the Garlic, Oil, and Spices
Add 1 large garlic clove, 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of ground cumin, 1/4 teaspoon of ground cinnamon, and 1/2 teaspoon of fine sea salt. Blend for 30 seconds until the mixture looks like a loose, fragrant paste.
One clove of garlic is enough, since raw garlic grows stronger as the hummus rests in the fridge.
Blend the Chickpeas and Pumpkin
Drain and rinse one 15-ounce can of chickpeas, add them to the food processor, and blend for 2 minutes. Stop halfway to scrape down the sides of the bowl so no chunks hide in the corners.
Add the 1/2 cup of pumpkin puree and blend for 1 more minute. With the machine running, add ice water 1 tablespoon at a time, using 2 to 4 tablespoons in total, until the pumpkin hummus turns smooth, light, and spoonable.
Taste and Adjust
Taste the hummus and add a pinch more salt or a small squeeze of lemon juice if it needs it. Hummus tastes brighter once it has had a moment to rest, so you can serve it right away or chill it for 30 minutes for a deeper flavor.
Pumpkin Hummus Variations and Substitutions
Pumpkin hummus is easy to adjust to the flavors you love. These swaps keep the same base and the same method, so the texture stays creamy.
Make It Smoky
Swap the cumin for 1/2 teaspoon of smoked paprika. The smoky flavor plays well with the sweetness of the pumpkin and makes the dip taste a little more savory.
Use Pumpkin Pie Spice
Replace the cinnamon with 1/4 teaspoon of pumpkin pie spice for a warmer, more autumn-leaning blend. The card below uses plain cinnamon, so treat this swap as optional.
Add Some Heat
Stir in a pinch of cayenne pepper or a spoonful of harissa after blending. Start small, because the heat builds as the hummus sits.
Use Fresh Pumpkin Puree
Roasted sugar pumpkin puree works in place of canned, as long as you measure 1/2 cup and the puree is thick instead of watery. Canned pumpkin is more consistent, but homemade puree adds a slightly sweeter, fresher flavor.
What to Serve With Pumpkin Hummus
Pumpkin hummus needs something sturdy to scoop it up, and it pairs with both crunchy and soft dippers. Set out two or three options so everyone finds a favorite.
The Best Dippers
Warm pita wedges and pita chips are the classic choice. Tortilla chips, pretzel crisps, and everything bagel chips add more crunch and salt.
For a lighter plate, serve carrot sticks, sliced cucumbers, mini bell peppers, endive leaves, and crisp apple slices.
Toppings That Make It Look Special
Spoon the hummus into a shallow bowl and swirl the top with the back of a spoon. Finish with a drizzle of olive oil, a tablespoon of roasted pepitas, and a pinch of smoked paprika.
The pepitas add a toasty crunch that contrasts with the creamy texture, and the paprika gives the bowl a pretty pop of color.
Build a Fall Hummus Board
Pumpkin hummus makes a great centerpiece for a fall appetizer board. Surround the bowl with pita chips, vegetables, olives, marinated artichokes, and a few dried apricots.
It is an easy Thanksgiving appetizer because you can make it a few days ahead and set it out while the rest of the meal comes together.
How to Store Pumpkin Hummus
Store pumpkin hummus in an airtight container in the refrigerator for up to 4 days. This follows the USDA Food Safety and Inspection Service guidance that refrigerated leftovers are best eaten within 3 to 4 days.
A thin layer of olive oil on top keeps the surface from drying out, and a quick stir brings the texture back before serving.
Freezing and Thawing
You can freeze pumpkin hummus in an airtight container for up to 2 months for the best texture. Thaw it overnight in the refrigerator and stir in a small splash of water or olive oil to bring back the creamy consistency.
Keeping It Safe on the Table
Follow the USDA FSIS two-hour rule and do not leave pumpkin hummus out at room temperature for more than 2 hours. If the room is above 90°F, that window shrinks to 1 hour, so set the bowl over a larger bowl of ice at outdoor gatherings.
Where Pumpkin Hummus Comes From
Hummus is a classic dish of the eastern Mediterranean, and its name comes from the Arabic word for chickpeas. The traditional version blends chickpeas with tahini, lemon juice, garlic, and olive oil.
Pumpkin and winter squash appear in many Mediterranean and Middle Eastern dishes, so the pairing feels natural. Home cooks have embraced pumpkin hummus as a fall twist on the original, and it has become a favorite way to bring pumpkin into savory snacking.
Ready to make it? Use the recipe card below to keep every measurement and step in one place.
Pumpkin Hummus
A creamy, savory pumpkin hummus made with chickpeas, tahini, canned pumpkin, and warm spices, ready in 10 minutes.
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 large garlic clove
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 to 4 tablespoons ice water
- 1 tablespoon roasted pepitas, for serving
- 1 teaspoon extra virgin olive oil, for serving
- 1 pinch smoked paprika, for serving
Instructions
- Add the tahini and lemon juice to a food processor and blend for 1 minute, until thick and pale.
- Add the garlic, 2 tablespoons olive oil, cumin, cinnamon, and salt and blend for 30 seconds.
- Add the chickpeas and blend for 2 minutes, stopping halfway to scrape down the sides of the bowl.
- Add the pumpkin puree and blend for 1 minute, adding the ice water 1 tablespoon at a time until the hummus is smooth and creamy.
- Taste and add a pinch more salt or a squeeze of lemon juice if needed.
- Spoon into a shallow bowl, swirl the top, and finish with the olive oil, pepitas, and smoked paprika. Serve right away, or chill for 30 minutes for a deeper flavor.
Notes
Store in an airtight container in the refrigerator for up to 4 days, following USDA FSIS guidance of 3 to 4 days for refrigerated leftovers. Freeze in an airtight container for up to 2 months for best texture, then thaw overnight in the refrigerator and stir in a splash of water or olive oil. Do not leave out at room temperature for more than 2 hours (1 hour above 90°F). Use plain canned pumpkin puree, not pumpkin pie filling. About 1 1/2 cups of cooked chickpeas can replace the canned chickpeas.
Nutrition Information:
Yield:
8Serving Size:
1/4 cupAmount Per Serving: Calories: 130Total Fat: 8gSaturated Fat: 1gSodium: 180mgCarbohydrates: 11gFiber: 3gSugar: 2gProtein: 4g
Pumpkin Hummus Questions Answered
Can you use fresh pumpkin instead of canned?
Yes, as long as the puree is thick and measures 1/2 cup. Roast a sugar pumpkin, blend it until smooth, and let any extra moisture drain off before adding it to the food processor.
Why is my pumpkin hummus grainy?
Grainy hummus usually needs more blending time. Whip the tahini and lemon juice for a full minute, process the chickpeas for 2 minutes, and add ice water a tablespoon at a time until the texture turns silky.
Can you make pumpkin hummus ahead of time?
Yes, it keeps in the refrigerator for up to 4 days. Give it a stir and a fresh drizzle of olive oil before serving.
Can you freeze pumpkin hummus?
Yes, freeze it in an airtight container for up to 2 months. Thaw it overnight in the refrigerator and stir in a splash of water or olive oil.
Can you use dried chickpeas?
Yes, use about 1 1/2 cups of cooked chickpeas in place of the canned ones. That amount equals one drained 15-ounce can, so the rest of the recipe stays the same.
Why This Pumpkin Hummus Recipe Works
This pumpkin hummus works because each ingredient goes into the food processor in a specific order. Whipping the tahini and lemon juice first builds a thick, pale base that makes the final dip creamy.
Blending the chickpeas for a full 2 minutes breaks them down completely, and adding the pumpkin afterward keeps its moisture from slowing that process. The ice water at the end lightens the texture without thinning the flavor.
The ratio matters too. A 1/2 cup of pumpkin to one can of chickpeas adds color and a gentle sweetness without drowning out the tahini and lemon.
Cumin and cinnamon round everything out, giving the dip a savory depth with a cozy fall finish.
Final Thoughts on Making Pumpkin Hummus
Pumpkin hummus is one of the easiest ways to bring fall flavor to your snack table, and it takes only 10 minutes with a food processor. Make a batch this weekend, top it with pepitas and a drizzle of olive oil, and serve it with warm pita.
Save the recipe card so you can whip up pumpkin hummus again for your next fall gathering.
