Pumpkin Hummus
This Pumpkin Hummus is an easy fall twist on classic hummus, combining creamy garbanzo beans with pumpkin purée, tahini, lemon juice, garlic, and warm spices. It’s smooth, savory, and just slightly sweet from the pumpkin, while red chili flakes add a little heat and chopped pistachios give it a delicious crunch. The vibrant, rich color makes this pumpkin hummus a showstopper for fall gatherings.
Serve it as an appetizer—perfect for cocktail hour, or serve as a Thanksgiving appetizer— with warm pita, crackers, sliced cucumbers, carrots, peppers, or your favorite fall vegetables. It also makes a beautiful addition to a vegan grazing board or dinner party spread.
Makes: About 2 cups | Prep time: 10 minutes | Total time: 10 minutes
Pumpkin Hummus Ingredients
For the hummus:
1 15-ounce can garbanzo beans, drained and rinsed
1 cup pumpkin purée
1/4 cup tahini
2 tablespoons fresh lemon juice
1 garlic clove
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
2–4 tablespoons water, as needed
For topping:
1–2 tablespoons olive oil
1–2 tablespoons chopped pistachios
Red chili flakes, to taste
Optional: a sprinkle of paprika
Pumpkin Hummus Instructions
Add the ingredients. Add the garbanzo beans, pumpkin purée, tahini, lemon juice, garlic, paprika, cumin, and salt to a food processor.
Blend until smooth. Process until creamy, stopping to scrape down the sides as needed. Add water, 1 tablespoon at a time, until the hummus reaches your preferred consistency.
Taste and adjust. Add more lemon juice or salt if needed. For an extra-smooth hummus, continue blending for another minute or two.
Serve. Spoon the pumpkin hummus into a shallow serving bowl and use the back of a spoon to create a swirl across the top.
Add the toppings. Drizzle with olive oil and sprinkle with chopped pistachios and red chili flakes. Finish with a light sprinkle of paprika, if desired.
Serving Suggestions
Serve with warm pita, pita chips, crackers, cucumber slices, carrots, bell peppers, or toasted bread. It’s also delicious spread onto a sandwich or wrap, or served as part of a fall-inspired vegan appetizer board.
There’s something about pumpkin that makes even the simplest recipes feel like fall, and this Pumpkin Hummus is one of my favorite ways to bring those cozy flavors to the table without making anything complicated. It has all the creaminess you want from classic hummus, but the addition of pumpkin purée and warm spices gives it a seasonal twist.
I love serving this hummus as part of a fall appetizer spread with warm pita, crisp vegetables, crackers, or toasted bread. The toppings really make it special, too. A drizzle of good olive oil, chopped pistachios, and a sprinkle of red chili flakes add just the right combination of richness, crunch, and heat. It looks beautiful served in a shallow bowl, making it an easy option when you're entertaining or putting together a casual dinner at home.
This is also one of those recipes that works just as well for everyday snacking as it does for a fall gathering. Keep a container in the refrigerator and pair it with cucumbers, carrots, or peppers for an easy bite throughout the week.
Whether you're hosting a fall dinner in the Hamptons, putting together a weekend brunch, or simply looking for a new way to use that can of pumpkin purée sitting in your pantry, this pumpkin hummus is an easy one to add to your seasonal rotation. It’s vegan, simple to make, full of flavor, and exactly the kind of relaxed fall recipe I love having on hand.
