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

Creamy Pumpkin Hummus

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 cups 1x
  • Category: Snack
  • Cuisine: Mediterranean


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!



  • 1 15-ounce can of chickpeas
  • 1/2 cup (8 tablespoons) cold water, divided
  • 1 15-ounce can of pumpkin (NOT pumpkin pie mix)
  • 1/2 cup tahini
  • Juice from 2 lemons
  • 2 garlic cloves, very finely minced
  • 1 teaspoon each: sea salt and cumin
  • 1 teaspoon cayenne (optional)

Salty Soy Pumpkin Seeds

  • 1/4 cup roasted pumpkin seeds
  • 1 tablespoon soy sauce (gluten-free, if needed)


  1. 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.
  2. Add the chickpeas, 1/4 cup of cold water, and all the remaining ingredients to your food processor and blend on high until mostly smooth.
  3. 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.