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5 from 2 votes

The Best Pumpkin Hummus

The best 10-ingredient Pumpkin Hummus! This hummus is super creamy, delicious, and flavorful, and is perfect for the fall!

Course Appetizer, Small Bite Recipes
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Eat. Love. Namaste.


  • 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
  • 4 - 6 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 oven to 400 degrees Fahrenheit and carefully use a sharp knife to halve the pumpkin lengthwise. Scoop out seeds and 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.