Quick Easy Pumpkin Hummus Recipe

I make this pumpkin hummus whenever I want something that feels seasonal but still works as an everyday snack. The combination of chickpeas and pumpkin puree creates a texture that is smoother than traditional hummus, and the warm spices bring just enough heat without overwhelming the natural sweetness of the pumpkin.

This recipe came together after I kept tinkering with ratios until I found the right balance between the earthy chickpeas and the subtle pumpkin flavor. I love how it only takes about 15 minutes of active work, then just needs a couple hours in the fridge to let all those flavors meld together.

What makes this Pumpkin Hummus a keeper for years to come

I keep coming back to this pumpkin hummus because it works for so many different occasions without feeling too fancy or complicated. The tahini and lemon juice give it that classic hummus tang, while the cumin and cayenne add warmth that makes it feel cozy and inviting.

You can adjust the spice level easily by adding more or less cayenne depending on your crowd. I usually go light on the heat when I am serving it to a mixed group, then let people add their own hot sauce if they want more kick.

The toasted pumpkin seeds folded in at the end add a nice crunch that contrasts with the creamy base. I have served this at fall gatherings and weeknight dinners alike, and it always disappears faster than I expect.

If you are looking for more seasonal recipes that work well for gatherings, my Spinach Cranberry Salad brings that same fresh autumn vibe, and the Easy Crab Pasta Salad Recipe has become another go-to when I need something quick and crowd-pleasing.

Everything you need for the perfect Pumpkin Hummus

• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 3 cloves garlic
• 3/4 teaspoon salt
• 2 (15-ounce) cans garbanzo beans, drained
• 2 teaspoons extra-virgin olive oil (you may need a bit more if the mixture is too thick)
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup toasted pumpkin seed kernels (pepitas), plus more for garnish
• 1 pinch paprika for garnish

My Method for Pumpkin Hummus

1. Add the lemon juice, tahini, garlic, and salt to your food processor or blender. Pulse everything together for about 30 seconds until the mixture is smooth and the garlic is completely broken down.
2. Toss in the drained garbanzo beans and the olive oil. Pulse again until the mixture becomes smooth and creamy, scraping down the sides of the bowl as needed. This usually takes about 1-2 minutes of pulsing.
3. Add the pumpkin puree, cumin, and cayenne pepper to the food processor. Process everything together until the mixture is completely blended and has a uniform color. The hummus should look smooth and creamy at this point.
4. Transfer the pumpkin hummus to a container with a lid and refrigerate for at least 2 hours. This chilling time lets all the flavors come together and makes the texture even creamier.
5. Just before serving, fold in the toasted pumpkin seeds and sprinkle a pinch of paprika on top for color. The seeds add a nice textural contrast to the smooth hummus.

My personal tricks for the best Pumpkin Hummus

I always taste the hummus after blending and adjust the seasonings before chilling it. The flavors will mellow slightly in the fridge, so if it tastes a bit strong right after blending, that is actually what you want.

If your hummus comes out too thick, drizzle in a tablespoon or two of olive oil or even a splash of the liquid from the chickpea can until you reach your preferred consistency. I have found that different brands of chickpeas and pumpkin puree can affect the final texture, so do not be afraid to adjust as you go.

Make sure you are using plain pumpkin puree and not pumpkin pie filling, which already has sugar and spices added. I learned this the hard way once and ended up with a hummus that tasted more like dessert than a savory dip.

When I usually serve my Pumpkin Hummus

I serve this pumpkin hummus with pita chips, fresh vegetables, or even spread it on sandwiches and wraps for lunch. It works well as an appetizer for fall gatherings or as a healthy snack to keep in the fridge during the week.

The hummus keeps for about 5 days in an airtight container in the refrigerator, though it rarely lasts that long in my house. I have also used it as a spread on turkey sandwiches and as a base for grain bowls when I want something creamy and flavorful.