Creamy Pumpkin Hummus Recipe! I made this for a tailgate once and my friends still text me for the recipe. It tastes silky, lightly sweet, and warmly spiced; perfect for snackers and pumpkin skeptics alike, and it takes about 10 minutes start to finish.
Easy Creamy Pumpkin Hummus Recipe
Creamy Pumpkin Hummus Recipe blends chickpeas, tahini, and pumpkin puree for a velvety dip that hits sweet, savory, and tangy notes. You whip tahini with lemon and ice water to aerate it and build an extra-smooth base. Maple adds balance, while smoked paprika or cayenne gives a tiny nudge of heat.
I dial in warm spices cumin and cinnamon so the pumpkin tastes cozy, not dessert-like. You get restaurant-smooth texture without peeling every chickpea, though you can if you feel zen about it. A splash of ice water and a patient blend do the heavy lifting.
Ingredients You’ll Need
- Chickpeas: 1 (15-ounce) can, drained and rinsed. I like Goya or Whole Foods 365 for consistent texture. Cooked-from-scratch works too (about 1.5 cups).
- Pumpkin puree: 1 cup, plain (not pie filling). Libby’s gives a bright pumpkin flavor.
- Tahini: 1/4 cup, well-stirred. Soom or Seed + Mill taste smooth and not bitter.
- Lemon juice: 3 tablespoons, fresh for lively acidity.
- Extra-virgin olive oil: 2 tablespoons, fruity style.
- Garlic: 1 small clove, finely grated or smashed to a paste. Go easy unless you want a vampire-proof dip.
- Maple syrup: 1 tablespoon, optional for balance.
- Ground cumin: 1 teaspoon.
- Ground cinnamon: 1/4 teaspoon.
- Smoked paprika or cayenne: 1/4 teaspoon, optional for a gentle kick.
- Fine sea salt: 3/4 teaspoon, plus more to taste.
- Black pepper: a few grinds.
- Ice water: 2–4 tablespoons, as needed for texture.
- Optional garnish: toasted pepitas, a drizzle of olive oil, smoked paprika, chopped parsley, or a spoonful of chili crisp.
- Optional richness: 2 tablespoons plain Greek yogurt for extra creaminess; skip it to keep vegan, or use a thick dairy-free yogurt.
Equipment:
- Food processor (preferred) or high-speed blender
- Measuring cups/spoons and a spatula
- Microplane or garlic press
- Small skillet to toast pepitas (optional)
How to Make Creamy Pumpkin Hummus
- Prep: 10 minutes
- Cook: 0 minutes (3 minutes if toasting pepitas)
- Total: 10 minutes
- Add tahini, lemon juice, garlic, and salt to the food processor. Blend for 30–45 seconds. Drizzle in 2 tablespoons ice water and blend until the tahini lightens in color and looks creamy.
- Add chickpeas and pumpkin puree. Process for 1 minute, stop and scrape the bowl, then process again until mostly smooth.
- With the machine running, stream in olive oil and maple syrup. Add cumin, cinnamon, and paprika or cayenne. Blend for 45–60 seconds more until velvety.
- Taste and adjust. Add more salt, lemon, or spices if you want more pop. If too thick, blend in 1–2 tablespoons more ice water; if too thin, pulse in extra chickpeas or a spoon of tahini.
- Spoon into a bowl and swirl the top. Finish with olive oil, pepitas, and a pinch of paprika. Serve right away or chill for 20–30 minutes to let flavors mingle.
Pro Tips & Mistakes to Avoid
- Use ice-cold water to whip the tahini and you’ll get extra fluff.
- Rinse and drain the chickpeas well so the dip doesn’t taste briny.
- Stir tahini in the jar before measuring; separated tahini tastes harsh and blends poorly.
- Skip pumpkin pie filling; it’s sweetened and spiced already and throws off the balance.
- Don’t overdo garlic; raw garlic grows louder as it sits.
- Scrape the bowl a few times so no chunky bits hide under the blade.
- Want ultra-smooth hummus? Rub chickpeas in a clean towel to loosen some skins, but don’t stress over every speck.
- Add olive oil after the puree starts to smooth out; oil emulsifies better that way.
- Go slow with water. Thin in small splashes to hit the perfect scoopable texture.
- Chill for richer flavor, but bring it back toward room temp for the creamiest mouthfeel.
Variations & Substitutions
- Gluten-free: The dip already fits; pair with GF crackers, cucumber rounds, endive leaves, or warm corn tortillas.
- Vegan swaps: The base recipe is vegan. If you add yogurt, use an unsweetened dairy-free yogurt or a bit more tahini.
- Add-ins: Roast the garlic for a mellow vibe, swirl in harissa or chipotle for heat, fold in chopped sage crisped in olive oil, or top with pomegranate seeds and pistachios for crunch.
How to Serve Creamy Pumpkin Hummus
Spoon it into a shallow bowl and drizzle with good olive oil. Serve with warm pita, naan, seeded crackers, carrot sticks, bell pepper strips, and tart apple slices. I also spread it on turkey sandwiches, smear it on toast with a fried egg, or use it as a sauce for roasted Brussels sprouts and sweet potatoes.
Make-Ahead and Storage
- Fridge: Store in an airtight container for up to 5 days. Press a thin film of olive oil on top to keep it from drying out.
- Freezer: Portion into small containers and freeze for up to 3 months. Thaw overnight in the fridge, then blend or whisk to refresh.
- Serving after chilling: Let it sit at room temp 15–20 minutes, then stir. If it feels stiff, loosen with a spoon of water or lemon juice.
Nutrition Information
Calories: about 135 per 1/4-cup serving (8 servings per batch). Protein: moderate from chickpeas and tahini. Carbs: mostly complex carbs with a touch of natural sugar from pumpkin and maple. Fat: primarily unsaturated fats from tahini and olive oil; fiber adds extra satiety.
Ingredients
Instructions
- Combine chickpeas, pumpkin puree, tahini, olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper in a food processor.
- Blend until very smooth, scraping down sides as needed.
- Taste and adjust seasoning, adding more lemon juice, salt, or spices if desired.
- Transfer to a serving bowl, drizzle with additional olive oil, and sprinkle with a pinch of paprika if desired.
- Serve with pita chips, crackers, or fresh vegetables.