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!

A blue bowl filled with pumpkin hummus with homemade pita chips surrounding it.

I've got a confession to make: I've been eating a ton of this creamy pumpkin hummus lately. Nearly every day for the past few weeks. You'd think I'd be sick of it by now but it is just so darn good.

I think someone should probably come over and take it out of my hands. It's become a bit ridic.

Why every fall should include a bowl of pumpkin hummus

  • It all starts with my creamiest ever hummus recipe.
  • Then we add the pumpkin. Even though we use a whole can of pumpkin, it's still a gentle flavor. I promise you that it isn't 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.
Creamy Pumpkin hummus in a food processor.

How to make pumpkin hummus

We start this hummus recipe the same way that we start making my 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 we 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, tahini, lemon juice, garlic, and spices. Then add enough cold water so the hummus blends well.

  1. Boil canned chickpeas for 15 minutes.
  2. Blend the ingredients in your food processor.

That's it. Your pumpkin hummus is ready to eat!

A frying pan filled with salty tamari pumpkin seeds.

Is it better to use canned pumpkin or fresh pumpkin?

While fresh is almost always better, this is one of the rare times when I think 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 I buy. It is available in most grocery stores. You'll usually find it in the baking section.

Tip for buying canned pumpkin: Make sure that the only ingredient is pumpkin. If you accidentally use pumpkin pie mix (pumpkin mixed with pie spices) then your pumpkin hummus will taste pretty funny.

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 3/4 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.

A close up of a bowl of pumpkin hummus with tamari pumpkin seeds on top.

Love pumpkin recipes?

If you love pumpkin recipes as much as we do, make sure to check out some of our favorites!

Sweet Pumpkin Recipes

Savory Pumpkin Recipes

A close up of a pita chip taking a scoop of pumpkin hummus.

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Favorite Hummus Recipes

A blue bowl filled with pumpkin hummus with homemade pita chips surrounding it.

Creamy Pumpkin Hummus

Yield: 4 cups
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
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!

If you love this recipe as much as we do, let us know with a 5-star rating!

5 stars (1 rating)
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Ingredients

  • 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

Salty Soy Pumpkin Seeds

  • ¼ cup roasted pumpkin seeds
  • 1 tablespoon soy sauce, gluten-free, if needed

Instructions 

  • 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.

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
Serving: 1 serving = ¼ cup, Calories: 111kcal, Carbohydrates: 12g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 219mg, Potassium: 194mg, Fiber: 3g, Sugar: 2g, Vitamin A: 4201IU, Vitamin C: 4mg, Calcium: 33mg, Iron: 2mg
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