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 chips, veggie sticks or as a spread on a sandwich or wrap!
I had to pick up more Halloween treats this weekend because I only had about half left. I think someone is sneaking into my pantry and eating chips (just kidding).
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.
If you’ve been following Girl Heart Food for a little while, you know how we love hummus! There’s classic hummus, green goddess hummus and lentil hummus.
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 puree (those cans are huge).
- It comes together in minutes.
- It can be made a day or two ahead of time and stored in the fridge until you are ready to enjoy.
- Hummus 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 into a blender and blend until combined (there are also instructions in the recipe card below for making in a food processor).
When the hummus is at the taste and consistency you like best, then it’s just a matter of transferring to a serving dish, piling on some garnish (or not) and digging in!
Serve up and enjoy. Can’t get much easier, can it? Full details on how to make this pumpkin hummus are in the recipe card below!
What Does Pumpkin Hummus Taste Like?
At its core, basically like hummus!
Pumpkin puree doesn’t have a whole lot of flavour on its own.
What the pumpkin puree does, however, is add some extra oomph and creaminess to the hummus.
When the pumpkin puree is combined with warming pumpkin pie spice, cumin, garlic, smoked paprika and cayenne pepper, it creates the most delicious flavoured hummus that you’re gonna want to make even after pumpkin season (I know I do).
Tips and Variations
- 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 puree here, not pumpkin pie spice. You can use canned pumpkin puree here or make it from scratch.
- You can use store-bought pumpkin pie spice or make your own homemade pumpkin pie spice. It’s up to you!
- If you don’t have pumpkin pie spice, you can mix in a little cinnamon, nutmeg and clove.
- Smoked paprika was used in this hummus, but chipotle powder also works.
More Easy Dip Recipes
If you make this savoury pumpkin hummus recipe, be sure to leave a comment below!
This recipe was originally published in October 2016 but has been updated.
Spiced Pumpkin Hummus Recipe
Ingredients
- 1 (19-ounce) can no salt added chickpeas, rinsed and drained
- ½ cup pure pumpkin puree (canned pumpkin puree), not pumpkin pie filling
- 3 tablespoons tahini
- 6 to 8 tablespoons cold water, depending on the consistency you want
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1 teaspoon salt, or to taste
- ¾ teaspoon pumpkin pie spice, or more if you want the flavour more pronounced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper
Garnish Ideas (optional)
- Olive oil
- Chickpeas, reserve some from your can of chickpeas if you like
- Crispy sage leaves
- Pumpkin seeds
- Chives or green onion, chopped
- Smoked paprika
Instructions
Making Hummus in a Blender
- Remove and 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.
- Blend, stopping as necessary to scrape the sides of the blender with a rubber spatula.
- With the blender going, slowly drizzle in more water (a tablespoon at a time), as necessary, and blend until you've reached your desired consistency.
- Once done, 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.
- Transfer hummus to a serving dish. If desired, drizzle with a little olive oil and garnish to taste with any of the garnish ideas. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in the refrigerator and enjoy within 3 to 4 days.
Making Hummus in a Food Processor
- Remove and discard 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 a food processor. Process for about 1 minute. Once stopped, scrape the sides of the processor with a rubber spatula. It will be crumbly at this point.
- Add pumpkin puree, tahini, oil, garlic, salt, pumpkin pie spice, black pepper, cumin, smoked paprika, and cayenne. Process again for another 3 minutes, stopping as necessary to scrape the sides of the processor with a rubber spatula.
- With processor going, drizzle in water (start with 3 tablespoons) and process for about 3 minutes. Add more water, as necessary, to reach your desired consistency.
- When everything is smooth, creamy and combined, taste for seasoning and add more if necessary.
- Transfer hummus to a serving dish. If desired, drizzle with a little olive oil and garnish to taste with any of the garnish ideas. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in the refrigerator and enjoy within 3 to 4 days.
Notes
- 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.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Laura says
Dawn, this hummus sounds so good! And what a great way to use up the leftover pumpkin from a can. There really needs to be a 1-cup can of pumpkin. But this is gorgeous and totally on my list of what to make with the can remainders. Thanks, Dawn! Pinning!
Dawn - Girl Heart Food says
Right?! Such large cans! Thanks Laura! Enjoy!
Valentina says
This hummus sounds delicious, Dawn. I’m ready for pumpkin season to hit. 🙂 And those crispy sage leaves — they almost steel the show. Love them. ~Valentina
Dawn - Girl Heart Food says
Thank you Valentina!! Love those sage leaves too!
Marissa says
When I saw this beauty on your Instagram, I had to come right over for the recipe! Love this autumn-inspired hummus. Love how creamy it is and the addition of pumpkin and spices. Definitely a must try!
Dawn - Girl Heart Food says
Thank you Marissa! For sure! 😉
David @ Spiced says
As Shashi noted, I’m really glad you republished this recipe, Dawn! The timing is perfect, and those photos make it feel like I can almost taste this amazing hummus – almost. How would you feel about using cinnamon sugar pita chips with this one? I’m thinking I feel good about that idea. Pinning this now!
Dawn - Girl Heart Food says
Yay! Thank you David! Sounds like a delicious combo!
Shashi says
So love that you republished this recipe. The new photos are gorgeous ! Love the trick of skinning the chickpeas – it sure does make for a velvety smooth hummus! Cannot wait to try this one soon! Have a great week Dawn xo
Dawn - Girl Heart Food says
Thank you Shashi!! Hope you enjoy! Have a great week too! XO
Cathy | whatshouldimakefor.com says
ha! definitely no raisins! that was the worst as a kid. and i’m equally salty and sweet. sadly for my waistline, i love it all!! this is the perfect thing to eat in between answering the door on Halloween. Never tried pumpkin in my hummus before, how crazy is that. Can’t wait to give this a go!
Girl Heart Food says
I know, right? Wouldn’t it be awesome if we could eat what we want and didn’t have to worry about the calories?? Oh well! We can dream, right? Thanks Cathy!
Adina says
I’ve never pumpkinified a hummus before, I so have to do that, I love pumpkin in just about anything. Halloween is slowly coming to Germany as well, but I never get it right with the sweets and the kids coming. Last year I forgot to buy sweets and I had lots of kids coming (I had to give them some money and apples…), this year I bought a lot and only had one kid coming… (maybe the others remembered last year…).
Girl Heart Food says
We didn’t have a lot of trick or treaters this Halloween. Though, I think that was because of the rain! Hope you get a chance to try the hummus. If you like pumpkin, you’ll love this recipe 🙂 Thanks Adina!
Sarah @ Champagne Tastes says
ooo.. I think I have ALL these ingredients at the same time! How magical! lol.
I’ll have to try it!!!
Girl Heart Food says
Woo hoo! Well, I guess you were meant to make it 😉 Let me know if you do! I’d love to hear 🙂
karrie @ Tasty Ever After says
I’m a potato chips girl first, then chocolate a very close second. The girls bark at everything, so we had to leave the candy out on a table in the driveway and stayed inside watching scary movies. I miss seeing the kid’s costumes but it’s kind of better than opening up the door every 5 minutes and dogs barking non-stop 😉
I really like this hummus and am curious about the flavors so will have to whip some up this weekend! wooohoooo! I bet it’s really good with some cold beer or hard apple cider too 🙂
Girl Heart Food says
Such a great idea leaving the candy outside like that but I bet the first kid took it all, lol 😀 If you try the hummus, let me know, ‘k? Thanks Karrie! xoxo
Miriam - londonkitchendiaries.com says
Oh dear – I think I am a potato chip & chocolate person … I just like both, maybe chocolate a tiny bit more 🙂 It was lovely to see the kids in their trick or treat costumes for Halloween. I had a ton of candy and so much left over at the end of the night but decided to give it all to my last trick or treater who was very happy about it 🙂 Otherwise I would have eaten it all myself … Homemade hummus is great – love the idea of a pumpkin version for autumn! Have a great weekend!
Girl Heart Food says
That’s good too, Miriam! Best of both worlds! Lucky trick or treater to get all of your leftover candy….and very smart of you to do so! I have so much left and it is just teasing me every time I see it, lol 😀 Thanks very much, Miriam. Have a great weekend too!!
Tracy | Baking Mischief says
I’m absolutely on the chocolate side of things. I’ll only eat chips if someone puts a bag down in front of me!
I could definitely go for some with this dip though! I have never had pumpkin hummus before and clearly that needs to change NOW, because it sounds amazing. Hope your Halloween was awesome and not too stressful for your furry child! 😉
Girl Heart Food says
Thanks so much, Tracy! We’d make a good team, then. I’d eat the potato chips and you’d eat the chocolate 😉
Cheyanne @ No Spoon Necessary says
I am DEFINITELY more of a salty chip snack kinda girl, but to be honest I will have exactly ONE chip and then I’ll snack on broccoli. Boy says I have crazy self control. Lol. But, you know I can’t really be a candy girl, because hello cocoa allergy. Anyways, our Halloween was SUPER low key, because we don’t get any trick-or-treaters out here. And I’m thrilled ya’ll had a nice hallows eve! Now hummus! Yahhhssss! One of my favorite snacks of ALL time! I have yet to try pumpkin flavored hummus, and I’m thinking I NEED to give it a try. If anything can get me to like pumpkin, it HAS to be this!! Creamy dreamy, dip-liciousness up in here! Cheers, lady! xo
Girl Heart Food says
You know what? Believe it or not I have crazy self control too (well, during week days, that is…hehehe). I know you’re not a huge pumpkin fan, but I’m guessing you would like this one, Chey! At least, I hope so 😉 Thanks girlie! Have a wonderful weekend! xo
Stephanie | The Foodie and The Fix says
Hahaha… I’ll make sure to put on my fancy pants before eating this! This delicious looking pumpkinified (<— you're right, totally legit) dip definitely deserves the utmost respect and the fanciest of pants. Dinner on Halloween: I had this great slow-cooker dinner all geared up and ready to go, when lo and behold, I find that it wasn't quite ready when we needed to eat and we ended up picking up subway anyway! That's always the way, isn't it? Freaking slow-cookers! Have a great week, Dawn!
Nicoletta @sugarlovespices says
We love hummus around here but never thought of a spiced pumpkin version. It looks great and since we also love pumpkin and spices together we’re going to try your version. So yummy and easy to whip up this time of the year!
Kathryn @ Family Food on the Table says
You know I love me hummus any which way and I’m also pumpkin obsessed and all about the spicy so this just sounds heavenly! And I could totally make a meal of it – especially if I’m distracted by doorbells and cute kids in costumes 🙂 Pinned! I hope you guys had a great Halloween! XO