Creamy Pumpkin Hummus

Creamy Pumpkin Hummus

So hey guys, I’ve got a confession to make: I’ve been eating a ton of this creamy pumpkin hummus lately. Like, umm, almost everyday for the past few weeks. You’d think I’d be sick of it by now but it is just so damn good. I think someone should probably come over and take it out of my hands. It’s become a bit ridic.

Creamy Pumpkin Hummus

When I was in Syria several years ago (one of my top 5 fav countries and one I would love to go back to when it finally becomes safe to again) I ate hummus nearly everyday. I’d order a plate of hummus, a plate of tabbouli and some pita and call it lunch. It was just so fresh and beautiful and I craved it everyday for the month I was there and for many many days after I left. I still crave it.

The hummus there was different than what I grew up eating here. It was creamier and softer and so much more flavourful. This hummus (aside from the pumpkin part of it) is very much like I remember from the million plates of it I ate when I was in the Middle East.

Creamy Pumpkin Hummus

You’ll notice that there is a lot more tahini in this hummus than in most recipes you’ll find on the internet. Please don’t skimp out on it; it is where so much of the flavour comes from.

Aside from being incredibly delicious this hummus is also very healthy. There’s lots of protein from the hummus and tahini and tons of fibre and many vitamins and minerals. If you serve this with veggies to scoop it up with it’ll be even better for you.

Creamy Pumpkin Hummus

One of my favourite things to serve creamy hummus with is tabbouli. I like to swipe some pita through the hummus, dip it in the tabbouli and then pop it in my mouth. And repeat. Repeat. Repeat.

5.0 from 1 reviews
Creamy Pumpkin Hummus
Prep time
Total time
Transform regular ol' hummus into super healthy and super delicious pumpkin hummus. It makes a great snack or light lunch. You will love it!
Makes: Makes 3½ cups
  • 1 can (approximately 2¼ cups) chickpeas
  • ½ can (approximately ¾ cup) pumpkin (NOT pumpkin pie mix)
  • ½ cup tahini
  • Juice from 2 lemons
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • ½ teaspoon salt
  1. Drain the chickpeas and reserve the liquid.
  2. Combine all ingredients in a food processor or high powered blender. Pulse until ingredients are incorporated. Add just enough of the reserved chickpea water to to form a loose creamy paste, 1 tablespoon at a time.
  3. Taste and add more salt if necessary.
  4. Serve with veggies sticks or pita.


About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. Michael says

    Delicious! I’d suggest backing off on the lemon juice by half and add more to taste, but otherwise I’m going to add this to the “favourites” list.

  2. Helena says

    I love how you describe the pita-hummus-tabouli swipe. This is also my favourite way to have lunch.

    I will try your delicious looking hummus.

    • says

      Hi Tess,

      I always find it with the nut butters in grocery store. Most of the time though I buy it in little ethnic markets.

      It is really just ground sesame seeds (like peanut butter is ground peanuts) so in a pinch you could make your own. I might even try substituting almond or cashew butter, although I haven’t tried either so I can’t say for sure if it would work!

      Hope this helps :)

  3. WendyJ says

    I like making hummus, I like making pumpkin puree, and I’ve recently discovered how easy it is to make naan – so guess what I’ve just discovered I’ll be making for supper tonight 😉

  4. Tim says

    There’s a middle eastern restaurant near my place that has hummus just like you describe it here and it is so much better than the thick stuff you almost have to chew through. Thanks for sharing your recipe.

  5. Karen says


    Your photos are gorgeous! I love the bright blue board in the background. Where did you find it? Or did you make it?


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