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Pumpkin Chickpea Tahini Hummus Dip
Creamy pumpkin hummus recipe with chickpeas, tahini, garlic and cumin, perfect for fall snacks and party platters.
Savory Pumpkin Hummus is an autumn-inspired adaptation of classic hummus that blends creamy pumpkin purée with cooked chickpeas, tahini, garlic, fresh lemon juice, and extra-virgin olive oil. Warm spices—typically cumin, smoked paprika, and a hint of cayenne—add depth and balance the pumpkin’s natural sweetness while enhancing the nutty sesame notes. Served chilled or at room temperature, this spread functions as a versatile appetizer or snack, commonly paired with pita wedges, vegetable crudités, or whole-grain crackers. Its seasonal flavor profile makes it especially popular for fall gatherings, game days, and holiday entertaining.
Pumpkin Chickpea Tahini Hummus Dip
This five-minute, blender-only recipe is naturally vegan and gluten-free, making it a crowd-pleaser for mixed-diet gatherings. Thanks to canned pumpkin and pantry staples, you can whip it up without a trip to the store and keep it refrigerated for up to a week for easy, nutritious snacking.
Prep Time
15 minutes
15 minutes
Cook Time
0 minutes
0 minutes
Total Time
15 minutes
15 minutes
Ingredients
Chickpeas, cooked and drained (1 15-ounce can)
- Pumpkin purée (1 cup)
- Tahini (¼ cup)
- Fresh lemon juice (2 tablespoons)
- Garlic clove, minced (1 medium)
- Extra-virgin olive oil (2 tablespoons, plus extra for drizzling)
- Ground cumin (1 teaspoon)
- Smoked paprika (½ teaspoon, plus extra for dusting)
- Fine sea salt (½ teaspoon, or to taste)
- Freshly ground black pepper (¼ teaspoon)
- Cayenne pepper or crushed red-pepper flakes (pinch, optional for heat)
- Toasted pepitas/pumpkin seeds (2 tablespoons, optional garnish)
- Chopped fresh parsley (1 tablespoon, optional garnish)
Method
Drain and rinse the chickpeas
- Pat the chickpeas dry with a clean towel
- Transfer the chickpeas to a food processor
- Add pumpkin purée to the processor
- Spoon tahini into the processor
- Squeeze fresh lemon juice over the ingredients
- Peel and roughly chop a garlic clove then add it to the processor
- Sprinkle ground cumin and salt into the processor
- Drizzle olive oil over the mixture
- Process the mixture until mostly smooth
- Stop the processor and scrape down the sides with a spatula
- Blend again while adding cold water a tablespoon at a time until creamy
- Taste the hummus and adjust salt or lemon juice if needed
- Spoon the hummus into a serving bowl
- Smooth the top with the back of a spoon
- Drizzle a little olive oil over the surface
- Dust with smoked paprika
- Scatter roasted pumpkin seeds on top for garnish
- Serve the pumpkin chickpea tahini hummus dip with pita or fresh vegetables
Nutrition (whole recipe)
Calories
1080 kcal Protein
33 g Fat
73 g Carbs
91 g Fiber
25 g Sugar
14 g
1080 kcal Protein
33 g Fat
73 g Carbs
91 g Fiber
25 g Sugar
14 g
Notes
Reserve the liquid from your chickpea can (aquafaba) and drizzle in a tablespoon at a time while blending—this gives the hummus a silkier texture than water alone. For extra crunch and color, toast a handful of pumpkin seeds with a pinch of smoked paprika and scatter them over the top just before serving.
why this recipe
This pumpkin hummus recipe delivers a velvety blend of earthy chickpeas and naturally sweet pumpkin purée, lifted by warming spices that evoke autumn in every bite. Its creamy texture comes together in minutes, yet tastes as though it’s been slowly developed, making it an ideal last-minute appetizer that still feels impressively crafted. The subtle nuttiness pairs effortlessly with everything from crisp vegetables to warm pita, while the added beta-carotene and fiber give each scoop a nutritious boost. Whether you’re elevating a casual snack board or introducing a fresh twist to holiday spreads, this savory dip proves that familiar ingredients can transform into something memorably sophisticated.
FAQs
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Frequently Asked Questions
Can I use fresh roasted pumpkin instead of canned pumpkin purée in this hummus?
Yes—fresh roasted pumpkin works well as long as it’s fully cooked, drained of excess moisture, and blended until silky smooth. Use a sweet, dense variety (e.g., sugar or pie pumpkin), then season to taste and add a splash of water or aquafaba if the hummus feels too thick.
Can I freeze the pumpkin hummus, and how should I thaw it for serving?
Yes—pumpkin hummus freezes well for up to 3 months if packed into an airtight container with a thin film of olive oil over the surface to minimize freezer burn. Thaw overnight in the refrigerator, then stir or re-blend briefly to reincorporate any separated moisture before serving; adjust seasoning if needed.
What can I use instead of tahini if I’m allergic to sesame?
Swap the tahini with an equal amount of unsweetened sunflower-seed butter for a sesame-free option that keeps the hummus creamy and nutty. If seeds are also a concern, smooth almond, cashew, or even peanut butter work well, or you can stir in 2–3 tablespoons of plain Greek yogurt plus a little extra olive oil for similar body without any nuts or seeds.