If you’ve never tried pumpkin hummus, this recipe is a revelation. Savory, layered, and slightly unexpected, it’s an easy way to transform classic hummus into something special.
Pumpkin hummus is destined to become a favorite at your table, especially during autumn — but honestly, once you try it, you’ll want it year-round.
Prefer to skip the extra notes? Use the skip-to-recipe button or the table of contents to jump straight to the recipe and instructions.
At Sweet C’s I include tips in my recipes because I’m a home cook, not a trained chef. I want home cooks of any skill level to understand why each ingredient matters and feel confident in the kitchen.
Table of contents
- From-Scratch Pumpkin Hummus
- Tips and Tricks to Perfect Pumpkin Hummus & FAQs
- What to Serve With Pumpkin Hummus
From-Scratch Pumpkin Hummus
If pumpkin is your thing, you’ll love this hummus. Even if you’re not usually a pumpkin fan, the savory spices and tahini make this a delicious twist on traditional hummus.
The creamy base of chickpeas pairs beautifully with pumpkin. Because this version avoids sweet warming spices like cinnamon or nutmeg, the pumpkin enhances the hummus’s savory profile rather than turning it into a dessert-like spread.
I often serve this at gatherings and friends always ask about the secret. It’s an easy recipe that feels special and approachable.
How to Make Pumpkin Hummus
Gather these ingredients:
- Chickpeas (preferably peeled) – The base of hummus. Peeling them is optional but yields a smoother, creamier texture.
- Garlic – Adds depth and bright savory flavor.
- Tahini – Ground hulled sesame seeds contribute a rich, slightly bitter, nutty backbone.
- Sea salt – Use a good quality sea salt for clean flavor.
- Lemon (juice and zest) – Lemon zest adds concentrated citrus oil and the juice brightens the dip.
- Olive oil – Rounds out the texture and amplifies other flavors.
- Sumac – A tangy, lemony Middle Eastern spice that adds brightness.
- Mashed roasted pumpkin or canned pumpkin puree – Fresh-roasted pumpkin delivers the best flavor; canned pumpkin is a convenient alternative.
- Cumin – Warm and aromatic, it complements the pumpkin and chickpeas.
- Cayenne – Provides heat; adjust to taste.
- Paprika – Adds mild sweetness and a touch of smokiness.
- Salted pumpkin seeds – For garnish and crunch.
Method overview:
- If you choose to peel your chickpeas for a silkier hummus, follow the soaking method described below to loosen the skins for easy removal.
- Place all ingredients except the pumpkin seeds into a food processor or blender and blend until smooth. If using canned pumpkin, add it after the main hummus is already creamy, then blend to combine.
- Transfer to a serving bowl and sprinkle with the reserved pumpkin seeds, a pinch of salt, and a little extra cayenne or paprika if desired.
Tips and Tricks to Perfect Pumpkin Hummus & FAQs
Peel chickpeas for a smoother hummus. Removing the skins gives a more refined texture and a brighter flavor without the fibrous coating.
- Soak dried chickpeas overnight in plenty of cold water with a pinch of baking soda. Rinse and rub them between your fingers—the skins should slide off easily. Discard the skins.
- Alternatively, cover chickpeas with water, bring to a boil, then remove from heat and let them soak for 1 hour with baking soda added once removed from heat. Rinse and peel as above.
If using canned pumpkin, add it last. Because canned puree is already smooth, blend the other hummus ingredients first and then fold or blend in the pumpkin to maintain a creamy texture.
Fresh pumpkin is excellent. Roast a small pie pumpkin or sugar pumpkin, scoop and mash the flesh, and use about two cups of puree for the best fresh flavor.
FAQs
No, you don’t have to peel them. However, removing skins creates a noticeably smoother, creamier hummus if you have the time.
Pumpkin hummus is a savory variation of traditional hummus that blends pumpkin or squash into the chickpea and tahini base for added creaminess and fall flavor.
Yes — increase the cayenne to suit your taste. You can also add more paprika or a pinch of chili flakes.
Store in an airtight container in the refrigerator for up to three days.
Yes. Use cashew butter, almond butter, or sunflower seed butter as a sesame-free alternative. In a pinch, natural peanut butter plus a little olive oil can work.
What to Serve With Pumpkin Hummus
This hummus pairs well with pita chips, fresh vegetables, crackers, or warm pita. It also complements Greek-style dishes like grilled lamb skewers, fried halloumi, tzatziki, and gyros. For a seasonal twist, serve it alongside stuffing or roasted vegetables at holiday meals.
Grilled Lamb Souvlaki (Easy Greek Skewers + Marinade)
Spicy Red Pepper Feta White Bean Dip
Roasted Greek Chicken Drumsticks
Garlic Oregano Butter Beans
If you enjoy this recipe, please leave a rating and share your experience — it helps others find it and helps me know what you love.
Short on time? Sign up for 30-minute dinner plans delivered to your inbox.
Pumpkin Hummus
Equipment
-
Food processor or blender
Ingredients
- 3 cups cooked chickpeas, peeled
- 3 garlic cloves, minced
- ½ cup tahini
- ½ tsp sea salt
- juice and zest of 1 lemon
- olive oil, to taste
- ¼ tsp sumac
- 2 cups mashed roasted pumpkin or 1 (15 oz) can pumpkin puree
- 1 tsp cumin
- ½ tsp cayenne pepper
Instructions
Prep chickpeas:
- Soak dried chickpeas overnight in plenty of cold water with a pinch of baking soda. Rinse and rub them; the skins should slide off. Discard the husks.
- Or: cover chickpeas with water, bring to a boil, remove from heat, add baking soda, and let soak 1 hour. Rinse and peel.
- Combine chickpeas, garlic, tahini, lemon juice and zest, olive oil, salt, sumac, cumin, cayenne, and pumpkin (add pumpkin last if using canned puree) in a food processor. Blend until smooth and creamy.
- Transfer to a serving bowl and garnish with salted pumpkin seeds, a pinch of salt, and a dusting of paprika or cayenne if desired.
Nutrition
Nutrition information is an estimate.