Simple Sweet Pumpkin Hummus

I used to think hummus only came in one flavor—the regular chickpea kind you buy at the store. That’s all I knew growing up. My mom would serve it with baby carrots, and I thought that was pretty fancy.

Then I discovered you could make hummus with almost anything. Sweet potato, beet, even chocolate hummus exists. But pumpkin hummus? That was a game-changer for me. It tastes like fall in a bowl, and it’s way easier to make than you’d think.

What Kind of Pumpkin Should I Use?

For this sweet pumpkin hummus, canned pumpkin puree is your best bet and honestly the most convenient option. Make sure you’re grabbing plain pumpkin puree, not pumpkin pie filling which already has spices and sugar added. If you want to use fresh pumpkin, you can roast sugar pumpkins or pie pumpkins until tender, then puree them yourself, but canned pumpkin will give you consistent results every time. The texture of canned pumpkin is already smooth and perfect for blending into hummus, so you won’t have to worry about any stringy bits or uneven consistency.

Options for Substitutions

This sweet hummus is pretty forgiving when it comes to swaps – here’s what you can change up:

• Canned pumpkin: If you’re out of canned pumpkin, try using roasted butternut squash or sweet potato puree. You can even use canned sweet potato in a pinch – just make sure it’s plain, not the pie filling version.
• Almond butter: The recipe already mentions sunflower seed butter or tahini as options, but you can also use peanut butter or cashew butter. Each will give a slightly different flavor, so pick what you like best.
• Maple syrup: Honey works great here, or you can try agave nectar for a vegan option. Start with a bit less since some sweeteners are stronger than others.
• Pumpkin pie spice: Don’t have the pre-made blend? Mix together 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch each of ginger and cloves. You can also just use cinnamon alone if that’s all you have.
• Chickpeas: White beans or cannellini beans work well too, though they’ll make the hummus a bit creamier. Stick with chickpeas if you want that classic hummus texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin hummus is not draining your chickpeas well enough, which can leave you with a watery dip instead of the creamy texture you want – pat them dry with paper towels after rinsing for best results.

Another common error is adding all the liquid ingredients at once, so start with less maple syrup and vanilla, then taste and adjust since pumpkin puree can vary in sweetness and moisture content.

Make sure your almond butter is at room temperature before blending, as cold nut butter won’t incorporate smoothly and can leave you with lumps in your hummus.

If your hummus turns out too thick, add water one tablespoon at a time rather than more maple syrup, which can make it overly sweet and throw off the pumpkin spice balance.

What to Serve With Sweet Pumpkin Hummus?

This sweet pumpkin hummus is perfect for dipping apple slices, pear wedges, or even graham crackers for a fun fall treat. I love serving it with crunchy vegetables like carrots and bell pepper strips, which balance out the sweetness really nicely. You can also spread it on toast or crackers for an easy snack, or use it as a dip for pretzels when you want something a bit more indulgent. For parties, try setting it out with a mix of fresh fruit and veggie sticks – it’s always a crowd-pleaser!

Storage Instructions

Refrigerate: This sweet pumpkin hummus keeps really well in the fridge! Store it in an airtight container for up to a week. I actually think it tastes even better after sitting overnight because all those cozy pumpkin pie spices have time to meld together.

Make Ahead: This is one of those recipes that’s perfect for making ahead of time. Whip up a batch on Sunday and you’ll have a delicious snack ready all week long. It’s great for meal prep or when you’re hosting and want to get some appetizers done in advance.

Serve: Give it a good stir before serving since it might separate a little after sitting. If it seems too thick after being in the fridge, just add a tablespoon of water or almond milk to get it back to your preferred consistency.

Preparation Time	5-10 minutes
Cooking Time	0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 35-40 g
• Carbohydrates: 100-110 g

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 cup pumpkin puree
• 1/3 cup almond butter (or sunflower seed butter, or tahini)
• 1/4 cup pure maple syrup
• 1/2 tbsp pumpkin pie seasoning
• 1 tsp vanilla extract

Step 1: Blend All Ingredients Together

• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 cup pumpkin puree
• 1/3 cup almond butter (or sunflower seed butter, or tahini)
• 1/4 cup pure maple syrup
• 1/2 tbsp pumpkin pie seasoning
• 1 tsp vanilla extract

Add the chickpeas, pumpkin puree, almond butter (or sunflower seed butter or tahini), pure maple syrup, pumpkin pie seasoning, and vanilla extract to a food processor.

Blend everything together on high speed until very smooth and creamy, scraping down the sides as needed to ensure there are no lumps.

I often let the processor run a little longer for an extra-silky texture.