Fall means pumpkin everything in my house. My kids roll their eyes when I start pulling out the canned pumpkin in September, but I can’t help myself. There’s something about that warm, earthy flavor that just makes me happy.
The thing is, I love hummus but I’m not crazy about tahini. It’s expensive, and honestly, I never use the whole jar before it goes bad. So when I was craving something creamy and seasonal for snacking, I decided to skip the tahini altogether and let the pumpkin be the star.
This pumpkin hummus has become my go-to appetizer when friends come over. It’s got all the comfort of regular hummus but with that cozy fall taste we all crave. Plus, it’s way easier on the grocery budget since you probably already have most of the ingredients at home.
Why You’ll Love This Pumpkin Hummus
- No tahini needed – This recipe skips the tahini, making it perfect when you don’t have it on hand or want to avoid the extra expense.
- Quick and easy – Ready in just 10-20 minutes with simple blending – no complicated steps or techniques required.
- Seasonal fall flavor – The pumpkin puree adds a cozy autumn twist to classic hummus that pairs perfectly with the warm cumin and maple syrup.
- Healthy snack option – Packed with protein from chickpeas and nutrients from pumpkin, it’s a nutritious dip that satisfies your cravings without the guilt.
- Simple pantry ingredients – Made with basic items you likely already have, including canned chickpeas, pumpkin puree, and common spices.
What Kind of Pumpkin Puree Should I Use?
For this hummus, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference between the two. Pumpkin pie filling already has spices and sugar added, which would throw off the flavor balance of your hummus. You can find plain pumpkin puree in the baking aisle of most grocery stores, usually in a 15-ounce can. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned version works perfectly fine and saves you time. Just make sure the label says “100% pumpkin” or “pumpkin puree” with no other ingredients listed.
Options for Substitutions
This pumpkin hummus is pretty forgiving when it comes to swaps – here are some easy substitutions:
- Pumpkin puree: If you don’t have pumpkin puree, try using butternut squash puree, sweet potato puree, or even roasted carrots that have been mashed smooth. The flavor will be slightly different but still delicious.
- Chickpeas: While chickpeas are traditional for hummus, you can use white beans (cannellini or navy beans) for a creamier texture. Just make sure to drain and rinse them well.
- Fresh lemon juice: Bottled lemon juice works in a pinch, or you can use lime juice for a slightly different citrus note. Start with less and taste as you go.
- Maple syrup: Honey, agave nectar, or even a pinch of brown sugar can replace the maple syrup. You could also leave it out entirely if you prefer less sweetness.
- Ground cumin: Don’t have cumin? Try using a mix of paprika and a tiny pinch of chili powder, or just use extra garlic powder for flavor.
- Olive oil: Any neutral oil like avocado oil or vegetable oil will work, though olive oil does add a nice flavor to the hummus.
Watch Out for These Mistakes While Cooking
The biggest mistake when making pumpkin hummus is using pumpkin pie filling instead of pure pumpkin puree – the pie filling contains added spices and sugar that will throw off your flavor balance completely.
Another common error is not draining your chickpeas well enough, which leads to watery hummus that won’t hold its creamy texture, so make sure to rinse and drain them thoroughly before blending.
To get that smooth, restaurant-quality consistency without tahini, add the olive oil gradually while blending and don’t be afraid to let your food processor run for 2-3 minutes longer than you think you need.
Finally, taste and adjust your seasonings at the end – pumpkin can be mild, so you might need an extra squeeze of lemon juice or pinch of salt to make all those fall flavors really pop.
What to Serve With Pumpkin Hummus?
This pumpkin hummus is perfect for fall gatherings and pairs beautifully with warm pita chips or toasted naan bread for dipping. I love serving it alongside fresh vegetables like sliced bell peppers, cucumber rounds, and baby carrots, which add a nice crunch that contrasts with the smooth, creamy texture. It also makes a great spread for sandwiches or wraps, especially with roasted turkey and spinach. For a cozy appetizer spread, try pairing it with other fall flavors like roasted sweet potato wedges or apple slices for a sweet and savory combination that everyone will enjoy.
Storage Instructions
Refrigerate: This pumpkin hummus keeps really well in the fridge for up to a week in an airtight container. I like to drizzle a little olive oil on top before storing to keep it from drying out. It actually tastes even better the next day once all those flavors have had time to meld together!
Freeze: You can totally freeze this hummus in small portions for up to 3 months. I use ice cube trays or small containers so I can thaw just what I need. It might separate a little when thawed, but a quick stir usually brings it right back together.
Serve: When you’re ready to eat it, just give it a good stir and let it come to room temperature for the best flavor and texture. If it seems a bit thick after storing, you can thin it out with a splash of water or lemon juice until it’s just how you like it.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-5 minutes |
| Total Time | 10-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 15-20 g
- Fat: 20-25 g
- Carbohydrates: 50-55 g
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Ingredients
- 1 small clove garlic
- 1 can (15 oz) chickpeas or 1 1/2 cups cooked garbanzo beans
- 3/4 cup pureed pumpkin
- 1/2 tsp kosher salt
- 1 1/4 tsp ground cumin
- 2 tbsp freshly squeezed lemon juice
- 1 tsp maple syrup
- 1 tbsp olive oil
Step 1: Prepare the Garlic
- 1 small clove garlic
Peel the small clove of garlic and place it in the bowl of a food processor.
Process until the garlic is finely chopped.
This ensures the garlic flavor is evenly distributed throughout the hummus.
Step 2: Blend the Hummus Ingredients
- 1 can (15 oz) chickpeas or 1 1/2 cups cooked garbanzo beans
- 3/4 cup pureed pumpkin
- 1/2 tsp kosher salt
- 1 1/4 tsp ground cumin
- 2 tbsp freshly squeezed lemon juice
- 1 tsp maple syrup
- 1 tbsp olive oil
- finely chopped garlic from Step 1
Drain the chickpeas (or use cooked garbanzo beans) and add them to the food processor with the finely chopped garlic from Step 1.
Add the pureed pumpkin, kosher salt, ground cumin, freshly squeezed lemon juice, maple syrup, and olive oil.
Blend all the ingredients together thoroughly until you have a smooth, creamy hummus.
If you like a little heat, you can add a pinch of cayenne at this point—I sometimes do this for an extra kick.
