clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Pumpkin Hummus

  • Author: Tracey Gene
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Diet: Vegan


This Pumpkin Hummus requires 10-ingredients and is super creamy, delicious, flavorful, and perfect for the fall!


  • 1/2 cup pumpkin purée (1 pumpkin)
  • 1/4 cup tahini
  • 1, 15 oz can chickpeas (rinsed)
  • Juice of 1 lemon (2 tablespoons)
  • 4 tablespoons olive oil or sub avocado oil (plus more for cooking the pumpkin)
  • 1/4 teaspoon cumin powder
  • 4 garlic cloves
  • 46 tablespoons pure maple syrup
  • pinch of salt and pepper (plus more to taste)

To Serve:

  • Crackers
  • Pita Bread/Chips
  • Raw or Roasted Veggies


Homemade Pumpkin Purée:

  1. Preheat the oven to 400 degrees Fahrenheit and carefully use a sharp knife to halve the pumpkin lengthwise. Scoop out seeds, place the halved pumpkins on a rimmed baking dish faced down with 1/4 cup of water, and cover with foil. Bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes, or until pumpkin is fork-tender and golden brown on the edges. Set aside.

Pumpkin Hummus:

  1. Add 1/2 cup of pumpkin purée (you may have leftover pumpkin based on how big the pumpkin is), garlic, tahini, chickpeas, lemon juice, oil, salt, pepper, and cumin to a food processor.
  2. Purée until creamy and smooth, scraping down sides as needed and adding more oil or maple syrup (for sweetness) if too thick. Taste and adjust seasonings.
  3. Top the hummus with pepitas, additional oil, and cayenne pepper, and serve immediately with crackers, veggies, and/or pita bread/chips.
  4. Store leftovers covered in the refrigerator, up to 5 days.
  • Category: Appetizer, Dip, Side
  • Method: Baking

Keywords: Hummus, Pumpkin, Pumpkin Hummus, Fall Appetizer, Appetizer, Vegan