Creamy Pumpkin Hummus
Cozy up this fall season with the perfect dip! This creamy pumpkin hummus will satisfy all your fall cravings with spices like cinnamon and cumin blended with creamy pumpkin and chickpeas. You’ll fall in love with this hummus with each savory & sweet bite!
What you’ll love about this recipe:
I’ve been ready to jump into the pumpkin season since July! I absolutely love pumpkin recipes because you can make them for any meal as well as a mix of sweet and savory.
This creamy pumpkin hummus recipe is one of my favorites so far because it has the perfect balances of sweet pumpkin with savory sage and spices.
Dive into fall with these other delicious cozy fall recipes like my Creamy Tomato Gnocchi Soup or Carrot Tomato Soup!
🎃Ingredients
Main Ingredients
- Chickpeas: Canned chickpeas are the easiest and most convenient for this recipe. Make sure to drain and rinse to remove excess salt and preservatives.
- Tahini: I recommend a high quality tahini for this recipe. It should be smooth and creamy, not chunky.
- Pumpin Purée: You can use canned pumpkin purée for this recipe. Did you know you can make your own homemade pumpkin purée too ?
▶︎Love pumpkin?🎃 Try out this cozy Sage and Apple Harvest Pumpkin Soup for fall!
Flavorful Additions
- Sage: Fresh sage adds depth and richness to this hummus. You only need 3-4 leaves for this recipe. This also adds to the “fall” flavor.
- Maple syrup: Just a touch to add a little sweetness to balance the savory flavor.
- Garlic cloves: Mince the garlic before adding to the food processor.
- Lemon juice: Fresh lemon juice is best for this recipe, if possible.
- Extra-virgin olive oil: This adds to the depth of flavor of the pumpkin hummus. I love to top the hummus with a drizzle of olive oil too.
- Spices: Cumin, Coriander, Cinnamon
- Salt & Pepper to taste
See recipe card for quantities.
🔄Substitutions & Variations
Don’t have an ingredient? Don’t worry!
- Instead of chickpeas, you can also use white beans for a slightly different texture and flavor
- If you don’t have fresh sage, you can use 1 tsp of dried sage as a substitute for the 3-4 fresh sage leaves.
- Don’t have some of these spices? You can be creative! Use a touch of chili powder for some spice or for warm flavors try a pinch of nutmeg or ground cloves.
📝Instructions
Step 1. Add all ingredients to your food processor.
Step 2. Blend until smooth. This may take 2-3 minutes. Scrape down the edges as needed. If you want it to be slightly thinner hummus, add in 1-2 tbsp of ice water.
Step 3. Top your hummus with drizzle of olive oil.
Step 4. Sprinkle with roasted pumpkin seeds and/or a dash of spices (like smoked paprika or cinnamon) Enjoy!
Serve this Hummus With…
- Pita bread
- Pita chips
- Veggie sticks: Red pepper or celery sticks (or other raw veggies like cucumber)
- Apple slices
- Tortilla chips
- Crackers
▶︎Got some extra pumpkin puree? Try out these easy no-bake oatmeal pumpkin cookies!
❓Recipe FAQs
I recommend storing in an airtight container in the fridge for up to 5 days (if it even lasts that long 😉).
If you want to freeze a larger batch make sure to put it in a freezer safe container and let it thaw overnight in the fridge before eating. You can store it in the freezer for up to 2-3 months.
To make super creamy hummus, make sure you use a high quality tahini (it should be smooth and not chunky). You can also add in a splash or too of ice water. Keep blending your hummus until you reach the desired texture.
You can, but you might have to make some adjustments. Blenders might require more liquid compared to food processors so you make need to add a little water or more olive oil to get it to blend to the consistency you want. Since blenders have narrower bases, you might need to stop the blender and scrape down the sides with a spatula to ensure all the ingredients are evenly blended.
Pro Tips
- Use high quality tahini. This makes a big difference in the flavor and texture of hummus. Signs of high quality tahini: it’s not chunky, there isn’t a ton of separation in the jar, it has a smooth, creamy texture.
- Be patient and let the hummus blend for a few minutes. This will create the best texture! If you want a thinner texture, add 1-2 tbsp of ice water until you get your desired consistency.
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Love hummus? You need to check out my Everything But the Bagel Hummus (personal fave), Thai Peanut Hummus (if you love peanut butter you’ll love it!), (for my pickle lovers) Dill Pickle Hummus, or Balila (a mouthwatering warm hummus dish) For an amazing dessert hummus, try this Dark chocolate hummus!
Creamy Pumpkin Hummus
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Equipment
Ingredients
- 1 15-ounce can of chickpeas drained and rinsed
- 1 cup canned pumpkin puree
- 3-4 fresh sage leaves chopped, plus a few whole leaves for garnish, *See note
- 1 tsp maple syrup
- 2 cloves garlic minced
- 3 tablespoons tahini *See note
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander optional
- 1/4 teaspoon ground cinnamon
- 1/4 tsp salt add more to taste
- pinch pepper
- Optional toppings: toasted pumpkin seeds additional chopped sage, a sprinkle of smoked paprika
Instructions
- In a food processor, combine the chickpeas, pumpkin puree, chopped sage leaves, minced garlic, tahini, lemon juice, olive oil, ground cumin, ground coriander (if using), ground cinnamon, salt, and pepper.
- Blend the mixture until smooth and creamy, scraping down the sides of the processor bowl as needed. If the hummus seems too thick, you can add a bit more olive oil or a splash of water.
- Taste the hummus and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
- Once the hummus reaches your desired consistency and flavor, transfer it to a serving bowl.
- Drizzle a little extra olive oil over the top of the hummus. You can create a swirl with the back of a spoon.
- Garnish the hummus with a few whole sage leaves and toasted pumpkin seeds.
- If desired, sprinkle a touch of smoked paprika or cinnamon for added flavor and color.
- Serve the pumpkin hummus with your choice of dippers, such as pita bread, fresh vegetables, crackers, or tortilla chips.
Notes
- Blend this hummus for as long as you need to get to your desired texture. This may be 2-3 minutes of blending or even longer depending on your food processor!
- For a smoother, thinner hummus add in 1-2 tbsp of cold ice water.
- I love to top my pumpkin hummus with a few toasted pumpkin seeds and a sprinkle of cinnamon or paprika. The garnish looks so pretty!
- Store for up to 5 days in the fridge in an airtight container.
What a great idea! I never would have thought to add pumpkin to hummus, but it really works so well. I love the addition of the maple syrup too!
Mmm this pumpkin hummus is delicious! I used it as the base of a wrap and it added such a great flavor.
I love all things pumpkin, but I had never considered adding it to hummus. What a delicious combination this is! I will be making this often this fall.
Literally nothing better!! It was easy to make, super creamy, and the flavor was a 10. I served it at book club and everyone loved it. I fried some sage leaves to top it off. SO GOOD!
I love hummus, I could eat it for breakfast, lunch, and dinner, but I hadn’t tried pumpkin hummus before. I loved the cinnamon and spices and it got a big thumbs up from my partner!