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.
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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!
Kathy @ Beyond the Chicken Coop says
I need some of this healthy hummus after my overindulgence of candy! I try to just eat one….but it never quite works that way 🙂 This hummus looks super tasty!
Kate @ Framed Cooks says
There literally aren’t words for the genius that is this pumpkin hummus – it falls into the WHY DIDN’T I THINK OF THIS camp, but so glad you did! Now I am off to eat the leftover candy – the best part of Halloween! 🙂
Girl Heart Food says
Haha! Thanks Kate! I have SO much leftover candy and potato chips. Which is both a bad and good thing, lol 😀
David @ Spiced says
What an awesome idea, Dawn! I love this flavor…and it would indeed be the perfect snack to have on hand while watching the door for ghosts and goblins. I feel bad for your furry little guy though! We usually have to watch who is coming and then just pick the dogs up. Not ideal, but it works. Last night, though, we just put candy in a bowl outside with a note that said “Baby sleeping. Please take one and Happy Halloween!” Sure enough, some kid took all the candy. Some people! I don’t blame the kid because, well, it’s candy. But the adult behind the kid!? Anyhoo, love this hummus idea!!
Girl Heart Food says
Oh no! Go figure! We didn’t have a lot of visitors. Not sure if it was because it was on a Monday or because we had a little bit of rain. I have LOTS left. I guess I’ll have to repurpose some of that candy, lol 😀 Twist my arm! Thanks David! Hope you get a chance to try the recipe 🙂
Megan - The Emotional Baker says
I’m more of a candy person, but I could convert to a chip addict if I had a big bowl of this hummus 😉 I love this flavor combo! Happy Halloween, Dawn 🙂
Jolina says
You’re still OK. We buy Halloween treats and we don’t even get trick or treaters! What is wrong with us? Don’t answer that either lol! This hummus looks so delicious! I love that you added chili flakes because we love spicy. And it looks so pretty too, compared to normal hummus (and by that I mean ours, which is a sad looking beige). I would serve this to company for sure. Hope Halloween Monday treated you right!
Girl Heart Food says
Hahaha! More treats for you guys! High five 😉 We love it spicy too. Sometimes we have to keep that in mind when serving stuff to people 🙂 Thanks Jolina! Happy Halloween to you too!! P.S. We haven’t watched the latest episode of TWD (saving for Friday), but heard it was good!
Rachelle @ Beer Girl Cooks says
Our fur babies go nuts with all the door knocking too, so we usually turn out the lights and go out until the trick or treating is over. Tonight we are going to a neighbor’s house for a party and I really wish I had some of this pumpkin hummus to take with me!
Girl Heart Food says
That’s a brilliant idea, Rachelle!! Happy Halloween! Thanks girl 🙂
Kevin | Keviniscooking says
No raisins, that’s so CRUEL. Egg worthy dare I say?!
Our boys bark like mad on this holiday, but what can you do? Seeing all the fun costumes is worth it, but our big room with the TV is a ways from the front door and they let us know someone is there. 🙂
I think this hummus is a great one especially with the Garam Masala and red pepper flakes. My kinda stuff!
Girl Heart Food says
Maybe not egg worthy, but perhaps toilet paper worthy, lol 😀 Those costumes are pretty cute!! Thanks Kevin 🙂 Happy Halloween!
Mary says
You had me a hummus. This year I’m seeing a lot of original pumpkin recipes and this one defiantly doesn’t disappoint. I hope you have a Happy Halloween and that your furry child doesn’t get too overwhelmed by the constant doorbell ringing
Mary Ann | The Beach House Kitchen says
I’ll be staying home giving out the candy Dawn. Perhaps I’ll be sipping a Snickertini from our friend Chey and eating some of this crazy delicious sounding hummus!! I absolutely love how you spiced it up! Perfect for the Thanksgiving holiday menu! I hope you have a Happy Halloween!
Girl Heart Food says
Oh, that Snickertini sounds perfect! Hope you do get to make this hummus for Thanksgiving!! Thanks very much, Mary Ann. Happy Halloween! xo
annie@ciaochowbambina says
Ahhhh! I love me a good hummus….and this is a GREAT hummus! So clever, my friend! I’d love a big bowl to munch on while passing out candy! I have always been more a salt girl…though peanut butter cups tend to grab hold of me and never let go! I need to get in the kitchen to pumpkinify everything I see! 🙂 Have a great night and week, my friend! xoxo
Girl Heart Food says
Thank you Annie!! Peanut butter cups are pretty awesome too and even better when paired with salty potato chips, lol 😀 Happy Halloween and have a great week too! xoxo
Michelle | The Secret Ingredient Is says
I LOVE that you had to pick up more Halloween treats hahah, that is me in a nutshell. So I can’t even trust myself to buy any at all! We don’t get many trick or treaters, so that’s half the battle with me buying candy — I will definitely be eating it all by the end of the night. BUT I could totally whip up a bowl of this pumpkin hummus to enjoy all night. So creative, I absolutely love these flavors — perfect fall snack.
Girl Heart Food says
I know, right?? I’m gonna try to give every last candy bar and bag of potato chips out so there’s none left for me to get into, lol 😀 Thanks Michelle! Happy Halloween 🙂
Sues says
Love this!! It’s the perfect antidote to all of the candy many of us will be consuming… And to the giant bagel I just housed for breakfast. Le sigh, Monday. I need to chop up some veggies and get my hummus on!
Girl Heart Food says
Hahaha! Thanks Sues 🙂 Happy Halloween!
Summer says
Love this idea and looks tasty too ♥
Girl Heart Food says
Thanks Summer!
Vivian | stayaliveandcooking says
Ohhh that’s looking delicious Dawn! I never buy store-bought hummus anymore because usually they’re way too salty. I’m still sad we don’t have pumpkin puree for sale here in the Netherlands! Would make life a lot easier.
Well, I love eating chips and dips etc… But I’ve gotta have my chocolate! I can’t really decide which one I’d go for. And my furry child is also very scared of the doorbell: she usually hides until the danger is no longer lurking! I usually ask those who come around more often to knock instead. Maybe that helps?
Have a great week dear! Love this pumpkin hummus!
Girl Heart Food says
Thanks Vivian! I agree….store bought hummus is pretty salty a lot of the time! My furry child definitely don’t hide when he hears the door bell…he barks and barks and barks…oh my!! Thanks for the tip 🙂 Have a great week!
Gayle @ Pumpkin 'N Spice says
The SAME thing happened to me! I bought two big bags of candy a few weeks ago for the trick-or-treaters, and somehow, the bag opened and the candy started disappearing. Ooops! I am more of a salty person (chips and that sort of thing) over sweets, but when I have reese’s stashed in my pantry, all of my willpower goes out the window. I would gladly munch on this pumpkin hummus ALL day long! This is such a great idea, Dawn! It’s been way too long since I’ve made my own hummus, so I’m loving your fall twist with the pumpkin. I can’t wait to try this! Pinned, of course. Hope you have a wonderful Halloween!
Girl Heart Food says
What is it about those little Halloween treats, right? It’s just too tempting!! Thanks for the kind words and Pin, Gayle! Have a wonderful Halloween too 🙂