This pumpkin hummus offers a seasonal twist on the classic chickpea dip. It combines the earthy flavor of pumpkin with the savory notes of garlic, cumin, and smoked paprika, balanced by a hint of maple sweetness. The result is a creamy, flavorful spread that is right at home on any fall menu.
Best of all, this recipe comes together in about 15 minutes using mostly pantry staples. All you need is a food processor to blend the ingredients into a smooth dip. It’s a straightforward recipe for a quick and satisfying appetizer.
Why You’ll Love Pumpkin Hummus
- The entire recipe is made in a food processor, which makes preparation and cleanup very simple.
- It relies on common pantry items like canned chickpeas and pumpkin puree, making it easy to whip up anytime.
- The seasonings can be easily adjusted before serving to suit your personal taste.
Pumpkin Hummus Ingredients
- Pumpkin Puree: Use canned 100% pure pumpkin puree. Do not use pumpkin pie filling, as it contains added sugar and spices that will alter the flavor of the hummus.
- Chickpeas: Canned chickpeas are a convenient shortcut. Just be sure to rinse and drain them well before using.
- Maple Syrup: Real maple syrup provides a subtle sweetness that complements the pumpkin. Avoid using pancake syrup.
- Smoked Paprika: This spice adds a distinct smoky flavor that works well with pumpkin. If you don’t have it, sweet paprika can be used, but the flavor will be different.
- Olive Oil: A good quality extra-virgin olive oil will provide the best flavor for both the hummus and for drizzling on top.
Exact quantities are in the recipe card below.
How to Make Pumpkin Hummus
Step 1: Mince the Garlic
Start by adding the garlic clove to your food processor. Pulse it a few times until it’s finely minced. This ensures you won’t get large, harsh pieces of garlic in your finished dip.
Step 2: Blend the Hummus
Add the rinsed chickpeas, pumpkin puree, lemon juice, olive oil, maple syrup, and all the spices to the processor with the garlic. Blend everything continuously for 2 to 3 minutes. The mixture should become very smooth and creamy.
Step 3: Finish and Serve
Once the hummus is smooth, stop the machine and scrape down the sides. Add the fresh cilantro and pulse just a few times to combine. Transfer the pumpkin hummus to a serving bowl, garnish with a drizzle of olive oil and extra cilantro, and serve.
Storage Tips for Pumpkin Hummus
Store leftover hummus in an airtight container in the refrigerator for up to 5 days. The texture of hummus changes upon freezing, so it is not recommended.
Expert Tips for Pumpkin Hummus
- For the smoothest texture, let the food processor run for a few minutes. The mixture will lighten in color and become very creamy.
- The flavor of the hummus will deepen as it sits. If you have time, let it chill in the refrigerator for at least 30 minutes before serving.
- Feel free to adjust the spices to your liking. You can add more cumin for earthiness or more cayenne for heat.
- Ensure you are using 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
What to Serve with Pumpkin Hummus?
Serve this hummus chilled or at room temperature with warm pita bread, crunchy pita chips, or an assortment of fresh vegetables like carrot sticks, cucumber slices, and bell pepper strips.
Pumpkin Hummus Recipe FAQs
Can I make this without a food processor?
A high-powered blender can work, but you may need to stop and scrape down the sides more often. You might also need to add a tablespoon or two of water to help it blend smoothly.
Can I use pumpkin pie filling instead of pumpkin puree?
No, you should use 100% pure pumpkin puree. Pumpkin pie filling is sweetened and contains spices like cinnamon and nutmeg, which will result in a very different, overly sweet flavor.
My hummus isn’t very smooth. What did I do wrong?
For a creamier texture, you just need to let the food processor run longer. It can take a full 2 to 3 minutes of continuous blending to break down the chickpeas and get a very smooth consistency.
Pumpkin Hummus
Ingredients
- 1 large clove garlic
- 1 can chickpeas rinsed and drained (425g), 15-ounce
- 1 cup pumpkin puree not pumpkin pie filling, 240g
- 2 tablespoons fresh lemon juice 30ml
- 2 tablespoons olive oil plus more for serving, 30ml
- 1 tablespoon maple syrup 15ml
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped fresh cilantro plus more for garnish
Instructions
- Add the garlic clove to the bowl of a food processor. Pulse several times until it is finely minced.
- Add the drained chickpeas, pumpkin puree, lemon juice, olive oil, maple syrup, smoked paprika, cumin, cayenne, salt, and pepper to the food processor.
- Secure the lid and process continuously for 2 to 3 minutes, or until the mixture is completely smooth.
- Stop the processor and scrape down the sides of the bowl with a spatula to ensure everything is well combined.
- Add the chopped cilantro to the bowl. Pulse 3 to 4 times, just until the cilantro is incorporated into the hummus.
- Taste the hummus and adjust seasonings if needed. You may want to add more salt, lemon juice, or cayenne.
- Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with more chopped cilantro before serving.
