Last weekend, while I was roasting pumpkins for our annual fall baking marathon, I had this brilliant idea.
What if I could take that gorgeous, silky pumpkin hummus and turn it into something we could enjoy every single day? Not just as a seasonal treat, but as a protein-packed snack that Isabella, Emma, and Noah would actually get excited about!
Trust me, this pumpkin hummus recipe has become our go-to afternoon snack. It’s creamy, it’s loaded with fall flavors, and honestly? It disappears from our fridge faster than I can make it.
Plus, Henry keeps asking me to pack it in his work lunches because it’s just that good.
The best part about this healthy hummus dip is how incredibly simple it is to make. You literally throw everything into a food processor, blend until smooth, and you’re done.
No complicated steps, no fancy techniques – just pure, delicious comfort food that happens to be packed with nutrients.
If you’re looking for more ways to incorporate pumpkin into your meals, you’ll love my roasted pumpkin salad with quinoa and feta for a complete meal option.
Why You’ll Love This Pumpkin Hummus
- Quick and easy – Ready in just 5 minutes with minimal cleanup
- Packed with protein from chickpeas and tahini
- Fall flavors that taste like autumn in a bowl
- Versatile serving options perfect with veggies, pita, or toast
- Naturally vegan and gluten-free friendly
- Kid-approved even picky eaters love the creamy texture
- Make-ahead friendly for busy weeknight snacking
Ingredients for the Best Pumpkin Hummus Recipe
- 1 (14-ounce) can chickpeas, drained
- 1 cup pumpkin puree (or roasted pumpkin)
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, peeled
The beauty of this vegan pumpkin dip is in its simplicity. I always keep a can of pumpkin puree in my pantry because you never know when the craving will hit!
You can also use fresh roasted pumpkin if you’ve got some on hand – it adds an even richer, more complex flavor that’s absolutely divine.
How to Make Creamy Pumpkin Hummus
- Add all ingredients to your food processor in this order: chickpeas, pumpkin puree, salt, chili powder, cumin, olive oil, tahini, lemon juice, and garlic.
- Process until smooth and creamy, about 2-3 minutes. Stop and scrape down the sides as needed to make sure everything gets well combined.
- Check the consistency – if your chickpea pumpkin hummus seems too thick, add water one tablespoon at a time until you reach your desired creaminess.
- Taste and adjust seasonings as needed. Sometimes I add an extra pinch of salt or a squeeze more lemon juice depending on my mood.
- Transfer to serving bowl and create a shallow well in the center with the back of a spoon.
- Garnish beautifully with a drizzle of olive oil, pumpkin seeds, fresh watercress, nigella seeds, and a sprinkle of smoked paprika.
The whole process takes maybe 5 minutes, and most of that time is just waiting for the food processor to work its magic.
I love how the roasted pumpkin hummus comes together so effortlessly!
Storage and Reheating Tips
This fall hummus recipe keeps beautifully in the refrigerator for up to 4 days in an airtight container.
I actually think it tastes even better the next day because all those wonderful spices have more time to meld together.
Before serving leftover hummus, give it a good stir and add a drizzle of fresh olive oil if it seems a bit thick.
Sometimes I’ll add a splash of water to loosen it up, but honestly, it’s usually perfect straight from the fridge.
The flavors really develop over time, so don’t be surprised if day two tastes even more amazing than day one.
That’s just the magic of letting all those beautiful ingredients get to know each other!
Creative Ways to Enjoy This Healthy Hummus Dip
I’ve discovered so many delicious ways to serve this pumpkin hummus recipe beyond the typical veggie platter (though that’s still fantastic!).
Here are some of our family’s favorite combinations:
As a spread: Toast some whole grain bread and slather on this creamy goodness.
Top with sliced avocado and a sprinkle of everything bagel seasoning for the perfect breakfast or lunch.
With warm pita: There’s something magical about dipping warm pita bread into cool, creamy hummus.
I often warm our pita in the oven for just a minute to make it extra special.
Veggie dip extraordinaire: Carrot sticks, cucumber slices, bell pepper strips, and celery stalks all pair beautifully.
The kids especially love dunking baby carrots into it.
Naan bread companion: If you’ve got leftover naan from takeout night, this makes an incredible dip.
The combination of flavors is just chef’s kiss.
Amazing Pumpkin Hummus Variations to Try
Spicy kick version: Add a pinch of cayenne pepper or a few dashes of hot sauce to give your vegan pumpkin dip some heat.
Noah absolutely loves this version!
Maple sweetness: A drizzle of pure maple syrup adds a lovely sweetness that pairs perfectly with the earthy pumpkin flavors.
Just a tablespoon does the trick.
Herb-infused: Fresh herbs like sage or rosemary make this taste like fall in a bowl.
I sometimes add a teaspoon of dried herbs or a tablespoon of fresh chopped ones.
Butternut substitute: Can’t find pumpkin puree? No problem!
Roasted butternut squash works beautifully as a substitute and gives you that same creamy, sweet flavor profile.
Frequently Asked Questions About Pumpkin Hummus
Can I use roasted pumpkin instead of pumpkin puree?
Absolutely! Roasted pumpkin hummus has an even richer, more complex flavor than using canned puree.
Just make sure your roasted pumpkin is completely cool before adding it to the food processor.
I actually prefer using roasted pumpkin when I have the time because it adds that lovely caramelized sweetness.
How can I make the hummus creamier?
The secret to ultra-creamy chickpea pumpkin hummus is in the processing time and liquid balance.
Process for at least 2-3 minutes, and don’t be afraid to add water, one tablespoon at a time, until you reach your desired consistency.
Some people also remove the skins from their chickpeas, but honestly, I’ve never found it necessary.
What can I serve with pumpkin hummus?
This healthy hummus dip is incredibly versatile!
Beyond the classic veggie and pita combo, try it spread on toast, dolloped on grain bowls, or even used as a sandwich spread.
It’s also fantastic with roasted vegetables or as part of a mezze platter for entertaining.
How long can I store pumpkin hummus in the fridge?
Your fall hummus recipe will stay fresh in the refrigerator for up to 4 days when stored in an airtight container.
The flavors actually improve after a day or two, so it’s perfect for meal prep.
Just give it a stir before serving and add a drizzle of olive oil if needed.
Final Thoughts on This Perfect Pumpkin Hummus
This pumpkin hummus has honestly become one of our most-requested recipes.
There’s something so satisfying about having a healthy, delicious snack ready in the fridge that everyone actually gets excited about eating.
What I love most is how this vegan pumpkin dip captures all the cozy flavors of fall while still being nutritious enough to feel good about serving to my family every day.
It’s proof that healthy eating doesn’t have to be boring or complicated – sometimes the simplest recipes are truly the best ones.
I can’t wait to hear how your family loves this recipe! Be sure to tag me on Instagram when you make it – I absolutely love seeing your kitchen creations come to life.
Recipes You May Like
If you’re loving this pumpkin hummus recipe, you’ll definitely want to try these other fall-inspired favorites from my kitchen:
- Protein Pumpkin Smoothie Bowl Recipe Perfect for breakfast with similar cozy flavors
- Butternut Squash and Feta Cheese Recipes Another delicious way to enjoy fall squash
- High Protein Artichoke Dip Recipe For when you want another protein-packed dip option
Creamy Pumpkin Hummus Recipe
Description
A delicious, creamy pumpkin hummus that’s packed with fall flavors and loaded with protein. This healthy dip is quick to make, naturally vegan and gluten-free, and perfect for snacking with veggies, pita, or toast.
Ingredients
- 1 (14-ounce) can chickpeas, drained
- 1 cup pumpkin puree (or roasted pumpkin)
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, peeled
Instructions
- Add all ingredients to your food processor in this order: chickpeas, pumpkin puree, salt, chili powder, cumin, olive oil, tahini, lemon juice, and garlic.
- Process until smooth and creamy, about 2-3 minutes. Stop and scrape down the sides as needed to make sure everything gets well combined.
- Check the consistency – if your chickpea pumpkin hummus seems too thick, add water one tablespoon at a time until you reach your desired creaminess.
- Taste and adjust seasonings as needed. Sometimes I add an extra pinch of salt or a squeeze more lemon juice depending on my mood.
- Transfer to serving bowl and create a shallow well in the center with the back of a spoon.
- Garnish beautifully with a drizzle of olive oil, pumpkin seeds, fresh watercress, nigella seeds, and a sprinkle of smoked paprika.
Notes
Feel free to use roasted pumpkin or butternut squash instead of pumpkin puree for richer flavor. Serve with pita bread, naan, fresh vegetables, or spread on toast. Store in airtight container in refrigerator for up to 4 days.
