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This easy to make pumpkin hummus is creamy and delicious. The pumpkin flavor is subtle and works so well with the hummus. It's a great way to sneak some healthy veggies into your snack or meal!
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This recipe for pumpkin hummus is incredible in the fall when you want something cozy, savory, seasonal, and healthy. It's our ultra-creamy hummus recipe mixed with canned pumpkin for a twist that we can't get enough of. On top of the hummus are salty soy pumpkin seeds which really take this recipe to the next level. It makes a great appetizer and leftovers last for days!
Why you should make a big bowl of pumpkin hummus
- It all starts with our creamiest ever hummus recipe. We use canned chickpeas (garbanzo beans) that we boil until they're super soft.
- Then we add the pumpkin. Even though we use a whole can of pumpkin, it's still a gentle flavor that doesn't taste overwhelming
- Topped with salty soy pumpkin seeds. ← you definitely want to do this!
- Healthy hummus that is loaded with healthy pumpkin is extra awesome.
- That gorgeous color screams autumn. It makes the perfect addition to your fall parties, Thanksgiving, or even Halloween.
How to make this pumpkin hummus recipe
We start this creamy pumpkin hummus recipe the same way that we start making our BEST EVER creamy hummus. It's a little different than most hummus recipes and it's what makes it magically creamy … we boil the canned chickpeas. That's right, for the creamiest hummus you want super soft, over-cooked chickpeas.
Once the chickpeas are almost mushy, drain the water and pop them into your food processor with a can of pumpkin puree, tahini, lemon juice, garlic, and spices. Then add enough cold water so the hummus blends well.
To make the salty soy pumpkin seeds, simply boil pumpkin seeds in soy sauce until the pan is dry. Then let them cool a little before you sprinkle them on top of your hummus.
That's it. Your pumpkin hummus is ready to eat!
Is it better to use canned pumpkin or fresh pumpkin?
While fresh is almost always better, this is one of the rare times when it's better to use canned. Canned pumpkin has a nice flavor compared with most flavorless store-bought pumpkins. It is also WAY easier to open a can rather than peel, cook, and mash a pumpkin.
This is the canned pumpkin that we buy. It is available in most grocery stores in the baking section.
Tip for buying canned pumpkin
Make sure that the only ingredient is puréed pumpkin. If you accidentally use pumpkin pie filling (pumpkin mixed with pie spices) then your hummus will taste like pumpkin pie hummus.
If canned pumpkin isn't available to you, you can roast and mash pumpkin or sweet potato and use that instead. You'll want about 1 ¾ cups of mashed pumpkin. Also, if you cook your own pumpkin it will likely have more water in it so you'll want to cut down on the amount used in the recipe.
Is this recipe vegan?
It sure is! Pumpkin hummus is a great addition to a party as it's a tasty, plant-based option.
What can use instead of tahini?
Unless there's an allergy, we recommend trying to find tahini; it's available at most stores. It really adds a nice flavor and creaminess to the recipe. If you need to, cashew butter or sunflower seed butter make good substitutes.
What's the best way to store pumpkin hummus?
Hummus keeps best in an airtight container in your refrigerator. It will keep well for 5-7 days.
What to eat with pumpkin hummus?
If you're wondering what to dip in pumpkin hummus, we have a few ideas for you:
- Try making homemade pita chips, as we do in our pesto hummus recipe. Simply cut, oil, and season pita bread then bake it until it's crispy.
- Raw veggie sticks make great dippers – think celery, carrots, broccoli, or peas.
- Or try some roasted veggies like potatoes or beets.
- Bagel chips, tortilla chips, crackers, or any crunchy things you love are good dipping.
- Or move past dipping and spread this pumpkin hummus on a sandwich or dollop it on a salad!
Love pumpkin recipes? Try these!
If you love pumpkin recipes as much as we do, make sure to check out some of our favorites!
- 15 ounce can chickpeas
- ½ cup cold water, divided
- 15 ounce can pumpkin puree (NOT pumpkin pie mix)
- ½ cup tahini
- Juice from 2 lemons
- 2 cloves garlic (very finely minced)
- 1 teaspoon EACH: sea salt and cumin
- 1 teaspoon cayenne (optional)
- Soy pumpkin seeds, chopped parsley, and extra virgin olive oil (to serve)
Salty Soy Pumpkin Seeds
- ¼ cup roasted pumpkin seeds
- 1 tablespoon soy sauce (gluten-free, if needed)
- Empty the entire can of chickpeas (with liquid) into a small pot and bring it to a boil over high heat. Lower the heat, cover the pot, and simmer for 15 minutes. Drain and set the chickpeas aside to cool.15 ounce can chickpeas
- Add the chickpeas, ¼ cup of cold water, and all the remaining ingredients to your food processor and blend on high until mostly smooth.½ cup cold water, divided, 15 ounce can pumpkin puree, ½ cup tahini, Juice from 2 lemons, 2 cloves garlic, 1 teaspoon EACH: sea salt and cumin, 1 teaspoon cayenne
- Continue to blend the hummus adding 1 tablespoon of cold water at a time until the hummus is creamy and smooth. You may not need all the remaining cold water.
- Serve the hummus with the soy pumpkin seeds, a drizzle of olive oil, and a little parsley.
Salty Soy Pumpkin Seeds
- Place the pumpkin seeds and soy sauce in a small frying pan over medium-high heat. Bring to a boil then stir until the there is no liquid left. Remove the seeds from the pan and let them cool.¼ cup roasted pumpkin seeds, 1 tablespoon soy sauce
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.