Pumpkin Hummus with Garlic Pepitas and Chili Oil
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This creamy pumpkin hummus gets extra-smooth from boiling the chickpeas and has a cozy, fall flavor that’s perfect for snacking. Top it with garlicky soy pepitas, a drizzle of spicy chili oil, and serve with root veggie chips or bagel bites for the ultimate dip.
I wasn’t sure how much difference a little canned pumpkin could make, but the first time I added it to my hummus, I was hooked. It gives the dip a gorgeous golden color, a subtle sweetness, and that cozy fall flavor that just feels right this time of year. My secret to making it extra creamy is boiling the canned chickpeas first — it softens them beautifully so the hummus blends up luxuriously smooth and fluffy. With just a few simple ingredients, it comes together in minutes and tastes like something you’d get at a fancy café.
I love it straight from the bowl, but when I really want to impress, I top it with garlic soy pepitas for crunch and a drizzle of spicy chili oil for a little kick. Scoop it up with roasted root veggie chips, pita, or even toasted bagel bites — trust me, it’s impossible to stop snacking. This pumpkin hummus has become one of my favorite fall recipes, and once you try it, I think it’ll be one of yours too.
Key ingredients needed
Chickpeas: You can absolutely cook your own, but I always reach for a can of chickpeas. Cans always vary a little in size, so if I have one that’s larger than 14 ounces, I’ll save a few chickpeas for decorating the hummus.
Pumpkin: This is the canned pumpkin that I buy. Make sure that you buy pureed pumpkin and not pumpkin pie filling (they are often sold next to each other). If you accidentally use pumpkin pie filling (pumpkin mixed with pie spices), then your hummus will taste like pumpkin pie hummus.
Tahini: Good tahini should be smooth and creamy with a subtle flavor and no bitterness. Give yours a taste before using it; if it’s bitter, reduce the amount you use.
Serving ideas
If you’re wondering what to dip in pumpkin hummus, we have a few ideas for you:
- Try making homemade pita chips, as I do in my 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 vegetables, such as potatoes or beets.
- Bagel chips, tortilla chips, crackers, or any other crunchy snacks you love are great for dipping.
- Or move past dipping and spread this pumpkin hummus on a sandwich or dollop it on a salad!
Pumpkin Hummus with Garlic Pepitas and Chili Oil
Ingredients
- 14 ounce can chickpeas
- 15 ounce can pumpkin puree (NOT pumpkin pie mix)
- ½ cup tahini
- ¼ cup lemon juice
- 2 cloves garlic (very finely minced)
- 1 teaspoon EACH: sea salt and cumin
- ¼ – ½ cup cold water
Garlic Pepitas (Pumpkin Seeds)
- ¼ cup roasted pumpkin seeds
- 1 tablespoon soy sauce
- ½ teaspoon garlic granules
Chili Oil
- 2 tablespoons olive oil
- ¼ teaspoon smoked paprika
- 1 teaspoon hot sauce (optional – I use Frank's or Sriracha)
Instructions
- Empty the entire can of chickpeas (with liquid) into a small pot, add a canful of water, and bring it to a boil over high heat. Lower the heat and simmer for 10 minutes. Drain and then rinse them under cold running water to cool. (When the chickpeas are boiling, this is a good time to make the garlic pumpkin seeds and chili oil!)14 ounce can chickpeas
- Add the chickpeas, pumpkin, tahini, lemon juice, garlic, salt, and cumin to your food processor and blend on high for 1 minute – it will still be a little chunky.15 ounce can pumpkin puree, ½ cup tahini, ¼ cup lemon juice, 2 cloves garlic , 1 teaspoon EACH: sea salt and cumin
- Add ¼ cup of cold water and continue to blend until the hummus is very smooth. After 1 minute of blending, you can add a little more cold water, 1 tablespoon at a time, until it is as smooth and creamy as you want it to be. Taste and add more salt if needed. I usually add an extra teaspoon, but this will depend on your preference and the chickpeas and pumpkin you use.¼ – ½ cup cold water
- Serve the hummus with the soy pumpkin seeds and a drizzle of the flavored olive oil.
Garlic Pumpkin Seeds
- Place the pumpkin seeds, soy sauce, and garlic granules 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, ½ teaspoon garlic granules
Chili Oil
- Wipe out the pan you used for the pumpkin seeds, then add the oil, paprika, and hot sauce. Bring it to a gentle simmer and then set it aside until you're ready to use it.2 tablespoons olive oil, 1 teaspoon hot sauce, ¼ teaspoon smoked paprika
Notes
Nutrition
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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.
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.
Thanks!
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 🙂
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 😉