Creamy Pumpkin Hummus Recipe photo by Taste of Home
Total Time
Prep/Total Time: 25 min.
This perfectly delicious pumpkin hummus dip is a beautiful blend of creamy, decadent hummus and warm, autumnal pumpkin.

Updated: Jan. 12, 2024

Thinking of including hummus in your snack rotation or holiday appetizer table? Look no further than this savory pumpkin hummus. It’s a delicious dip with a gorgeous orange hue. It looks especially festive with a finishing touch of pumpkin seed oil, pumpkin seeds and pomegranate seeds.

A beloved dip worldwide, classic hummus blends chickpeas, lemon juice, garlic and tahini into a smooth dip or paste. Hummus can be served as a side dish or an appetizer, or even as a main course topped with protein-rich extras like labneh, eggs and even more chickpeas. With this pumpkin hummus recipe, the added boost of seasonal pumpkin turns the dip into a vibrant orange, slightly sweet spread. It’s great with pita chips, vegetables and sliced fruit.

This is one of our favorite hummus recipes and pumpkin recipes, a perfect double hitter that’s great for fall and winter dining, or really any time you want a pumpkin or hummus fix.

Ingredients for Pumpkin Hummus

  • Chickpeas: Also known as garbanzo beans, chickpeas serve as the base ingredient for hummus. A staple in Mediterranean and Middle Eastern cuisines, chickpeas are nutrition powerhouses with a nutty taste and buttery texture. Canned chickpeas are perfectly fine for hummus—some might say even better than dried—but if you prefer using chickpeas you cooked yourself, feel free to use them here. For any leftover beans, try one of our favorite chickpea recipes or easy chickpea snacks.
  • Canned pumpkin: Unsweetened canned pumpkin (no pumpkin pie filling, please!) has a creamy and velvety texture, and it adds a subtle sweetness and pumpkin flavor to this hummus. It also turns the hummus a gorgeous orange hue.
  • Tahini: What is tahini? A staple in Middle Eastern cuisine, the popular condiment is made by toasting sesame seeds and then emulsifying them with oil to create a thick, creamy seed butter similar in texture to peanut or almond butter. It has an earthy, nutty, savory, slightly bitter taste. It adds flavor and creaminess to hummus.
  • Extra flavorings: Like most hummus, you’ll need extra ingredients to really give the dip some pop. For pumpkin hummus, a bit of orange juice, sesame oil and cumin do the trick.


Step 1: Process the ingredients

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In a food processor, combine the drained chickpeas, canned pumpkin, tahini, olive oil or pumpkin seed oil, orange juice, sesame oil, cumin, garlic and salt. Cover and process until smooth, stopping and scraping the sides as needed.

Step 2: Garnish and serve

Once smooth and creamy, transfer the hummus to a serving dish or bowl. Garnish with pumpkin seed oil (if desired), and top with pumpkin seeds and pomegranate seeds. Serve with crispy pita chips and sliced apples and pears.

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Pumpkin Hummus Variations

  • Use a different squash: You can swap in pureed butternut squash or home-roasted pumpkin for the canned pumpkin.
  • Top with dried cranberries: If you don’t have pomegranate seeds, dried cranberries are a nice and sweet alternative. They don’t have that same fresh pop as a pomegranate seed, but they have a similar sweet and tangy flavor and vibrant color.
  • Garnish with fried sage leaves: Top the pumpkin hummus with fried sage leaves for a pretty, autumnal color and an earthy crunch. To make fried sage leaves, coat the bottom of a skillet with olive oil until shimmering. Place the sage leaves in the skillet in a single layer for just about 30 seconds, until crunchy. Place them on a paper towel-lined plate, and sprinkle with salt.
  • Spice things up: Add smoked paprika or crushed red pepper flakes when blending your hummus. If you’re still looking for more heat, sprinkle some more pepper flakes atop your hummus when you serve it.

How to Store Pumpkin Hummus

Store homemade pumpkin hummus in an airtight container in the refrigerator for up to one week. Make sure the container is well-sealed so oxygen and outside food odors can’t get to it.

Can you freeze hummus?

Yes, you can freeze hummus. Once your pumpkin hummus is blended, store in a freezer-safe resealable plastic bag or an airtight container for up to three months. Thaw hummus in the refrigerator overnight before serving.

Pumpkin Hummus Tips

What can you use instead of tahini for hummus?

Instead of tahini, you can use another nut butter for hummus. Try almond, cashew or smooth peanut butter. Or, if you’re not allergic to sesame, increase the sesame oil by a few extra drops to get that sesame flavor.

Can you make pumpkin hummus without chickpeas?

You can make pumpkin hummus without chickpeas. If you don’t like or don’t have garbanzos, try using cannellini beans instead. They’re equally mild in flavor and creamy when pureed with other ingredients. Any darker beans would change the color and flavor of the hummus.

What else can you serve with pumpkin hummus?

Aside from pita chips and sliced fruit, there are a lot of delicious things to serve with pumpkin hummus. Try dipping pretzel sticks and baby carrots in the hummus, or spread the hummus over roasted cauliflower or cauliflower steaks. Or make pumpkin hummus toast points drizzled with maple syrup and sprinkled with dried cranberries and pepitas.

Creamy Pumpkin Hummus

Prep Time 25 min
Yield 3 cups


  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup canned pumpkin
  • 1/3 cup tahini
  • 1/4 cup olive oil or pumpkin seed oil
  • 3 tablespoons orange juice
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 2 tablespoons pumpkin seed oil or olive oil, optional
  • 1/4 cup salted pumpkin seeds or pepitas
  • 1/4 cup pomegranate seeds
  • Baked pita chips and sliced apples and pears


  1. In a food processor, combine the first 9 ingredients; cover and process until smooth. Transfer to a serving platter or bowl. Garnish with oil if desired; top with pumpkin seeds and pomegranate seeds. Serve with pita chips, apples and pears.

Nutrition Facts

1/4 cup: 155 calories, 12g fat (2g saturated fat), 0 cholesterol, 104mg sodium, 10g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fat, 1/2 starch.

I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Pleasant Prairie, Wisconsin
Recipe Creator