Creamy, dreamy and packed full of iconic fall flavours, this savoury spiced pumpkin hummus recipe comes together in minutes. Enjoy this delicious flavoured hummus with your favourite chips, veggie sticks or as a spread on a sandwich or wrap!
This savoury pumpkin hummus recipe was originally posted in October 2016, but has been updated with new pictures, some new recipe text (along with some original text) and recipe tweaks.
I had to pick up more Halloween treats this weekend because I only had about half left. I think there is someone sneaking into my pantry and eating chips…
Seriously though, I think I buy lots of treats just because I know I’m totally gonna be into them before Halloween.
On the day of, we usually have something quick and easy for dinner. That’s where easy recipes (like hummus and chips) come in handy.
Like pretty much all dips, I can easily make a meal out of this spiced pumpkin hummus and be quite content! You too?
Why We Love This Pumpkin Hummus Recipe
- It’s a great way to use leftover pumpkin purée (those cans are huge)!
- Comes together in minutes
- Can be made a day or two ahead of time and stored in the fridge until you are ready to enjoy
- Dairy free
- Gluten free
- Can be customized to taste with garnish
- Of course, it tastes delicious
How to Make It
For this spiced pumpkin hummus recipe, you basically just put the ingredients in a blender and way to go (there are instructions in the recipe card below for making in a food processor too).
When the hummus is at the taste and consistency you like best, then it’s just a matter of pouring into a serving dish, piling on some garnish (or not) and digging in!
Serve up and enjoy. Can’t get much easier, can it?
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What Does Pumpkin Hummus Taste Like?
At its core, basically like hummus!
Pumpkin purée doesn’t have a whole lot of flavour on its own.
What the pumpkin purée does, however, is add some extra oomph and creaminess to the hummus.
When the pumpkin purée is combined with warming pumpkin pie spice, cumin, garlic, smoked paprika and cayenne, it creates the most delicious flavoured hummus that you’re gonna want to make even after pumpkin season (I know I do)!
Peel those chickpeas for an even smoother consistency. Just pinch between your thumb and forefinger and it will slide right off. If you don’t have the time to do this, though, no worries!
Use pure pumpkin purée here, not pumpkin pie spice.
You can use store-bought pumpkin pie spice or make your own homemade pumpkin pie spice. It’s up to you!
Speaking of making your own, you can used canned pumpkin puree here or make it from scratch (just like this pumpkin puree recipe from Food Network)
Alternatively, if you don’t have pumpkin pie spice, you can mix in a little cinnamon, nutmeg and clove.
Smoked paprika was used in this pumpkin hummus, but chipotle powder also works.
More Easy Dip Recipes You May Enjoy
- Mediterranean White Bean Dip – Made in about 10 minutes, this creamy white bean dip is topped with lots of garnish and always a party favourite.
- Vegetarian Buffalo Dip – A fun vegetarian twist on a buffalo dip by using tempeh. Spicy and delicious!
- Baba Ganoush (Roasted Eggplant Dip) – Savoury, yummy and great with chips, pita or naan.
Hope you love this savoury pumpkin hummus recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this flavoured hummus? That’s awesome! Love it if you left a comment below. Many thanks!
Spiced Pumpkin Hummus Recipe
- 2 cups unsalted canned chickpeas (about 1 (540 ml) or 19 ounce can)
- 1/2 cup pure pumpkin puree
- 3 tablespoons tahini
- 6 to 8 tablespoons cold vegetable broth or water (depending on the consistency you want)
- 1 tablespoon olive oil (plus drizzle for garnish, optional)
- 1 large garlic clove , minced
- 1 teaspoon salt (or to taste)
- 3/4 teaspoon pumpkin pie spice (or more if you want the flavour more pronounced)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper powder
- chickpeas (reserve some from your can, if you like)
- crispy sage leaves (to taste)
- pumpkin seeds (to taste)
- minced chives or green onion (to taste)
- smoked paprika (to taste)
Making Hummus in a Blender
- Remove/discard outer skin of chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.Note: To do this, just gently pinch each chickpea with your thumb and pointer finger and the skin will slide right off. Discard those skins.
- Place all ingredients in a high-powered blender, starting with about about 3 to 4 tablespoons of water instead of the full amount listed.Note: If you like, you can reserve some chickpeas for garnish.
- Cover and blend, stopping to scrape sides of blender, as necessary.
- With machine going, slowly drizzle in more water (a tablespoon at a time), as necessary, and blend until you've reached your desired consistency.
- Taste for seasoning and add more, if desired.Note: The whole blending process should be no more than 5 minutes, but could vary depending on the strength of your blender.
- Pour into a serving bowl and drizzle with more olive oil and any of the suggested garnish, if desired.
Making Hummus in a Food Processor
- Remove outer skin of chickpeas (pinch the chickpea between your fingers and it should easily slide off). Discard the skins. Removal is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you are pinched for time.
- Place chickpeas in food processor. Cover and blend about 1 minute. Once stopped, scrape sides of processor. It will be crumbly at this point.
- Add pumpkin puree, tahini, oil, garlic, salt, pumpkin pie spice, black pepper, cumin, smoked paprika, and cayenne. Blend again for another 3 minutes, stopping to scrape sides of processor, as necessary.
- With processor going, drizzle in broth or water (start with 3 tablespoons) and blend about 3 minutes. Add more water, as necessary, to reach your desired consistency.
- When everything is smooth, creamy and combined, taste for seasoning.
- Pour into serving dish, drizzle with a little olive oil and garnish as desired. Serves about 6 to 8. Enjoy!
- Peel those chickpeas for an even smoother consistency. Just pinch between your thumb and forefinger and it will slide right off. If you don’t have the time to do this, though, no worries!
- Prep time is about 20 minutes if you are peeling your chickpeas. If you are skipping this, the prep time is reduced considerably.
- Use pure pumpkin purée here, not pumpkin pie spice.
- You can use store-bought pumpkin pie spice or make your own homemade pumpkin pie spice. It’s up to you!
- Speaking of making your own, you can used canned pumpkin puree here or make it from scratch.
- Alternatively, if you don’t have pumpkin pie spice, you can mix in a little cinnamon, nutmeg and clove.
- Smoked paprika was used here, but chipotle powder also works.
- Nutrition information (estimate only) is based on 8 servings and does not include garnish.