A must-try savory pumpkin recipe!
I’ve always been a huge pumpkin fan—like, the “stock up on extra cans during the summertime just in case” kind of fan. But for years, I stuck to the sweet stuff…until I recently started branching out into savory territory.
Enter: this Savory Pumpkin Hummus.
It’s not a combo you’d expect, but once you think of pumpkin like you would roasted butternut squash or roasted sweet potato cubes, it totally clicks.
Canned chickpeas and tahini paste get blended with bold spices like paprika and cumin, topped with crunchy roasted pumpkin seeds, and served with crispy Homemade Seed Crackers. It’s truly one of my favorite cozy apps to whip up in the Fall.
Plus, it comes together in 15 minutes and stores for up to a week so it’s ready for all your snacky cravings!
The first time I made it…
I whipped this up when Justin told me last minute that we needed to bring a snack to a dinner party last Fall. I kid you not, it was gone in a matter of minutes, so be sure to double the batch if you’re feeding a crowd!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chickpeas: A can of chickpeas is recommended since you’ll want to use some of the reserved liquid to thin out the hummus. (It gives it the best flavor!)
- Pumpkin: Make sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices!
- Tahini Paste: This sesame seeds paste is an essential ingredient to really give it that authentic hummus taste. If you don’t have tahini, cashew butter or sunflower seed butter can be used for a similar creamy texture, but the taste will be slightly different.
- Oil: A really good quality olive oil both in and drizzled ON the hummus adds incredible flavor.
- Garlic: Fresh is best. Use a garlic press to get the cloves very finely chopped so they incorporate seamlessly into the hummus.
- Spices. Just a few common spices really amp up the flavor! I use cumin and paprika for depth, sage for an herbal note, and a bit of cinnamon to really bring in those warm Fall flavors! You can also add a pinch of red pepper flakes or cayenne pepper for extra heat if you like things spicy.
Want to make it completely from scratch? You can learn how to cook chickpeas in the Instant Pot, Crockpot, or on the stovetop!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Blend up the base of chickpeas.
In a food processor or high-speed blender, combine the chickpeas, lemon juice, tahini, olive oil, and garlic. Pulse until the mixture looks crumbly and well combined.
Pro Tip: Save some of the liquid from the chickpeas—this helps smooth out the hummus later without watering it down too much.
Add the pumpkin and spices.
Scoop in the pumpkin purée and sprinkle in the cumin, paprika, salt, sage, red pepper flakes, and cinnamon. Blend for 1-2 minutes, scraping down the sides as needed until smooth and creamy.
Pro Tip: Don’t skip the cinnamon here! It gives the hummus a subtle warmth without making it taste sweet. I promise!!
Adjust to taste and then dig in!
Gradually add water or reserved chickpea liquid, 1 tablespoon at a time, until the hummus reaches your desired consistency. Spoon into a bowl, drizzle with olive oil, and top with roasted pumpkin seeds if you’d like a little crunch!
FAQs
You absolutely can! Just make sure to roast it first and then blend until it’s completely smooth!
Cashew butter or sunflower seed butter both make great substitutes and still give a creamy texture without overpowering the flavor.
When stored in an airtight container in the refrigerator it should keep for up to 5 days. Just give it a good stir before serving if it’s separated at all.
You can! Portion it into smaller containers and freeze for up to 2 months. Thaw overnight in the fridge and stir well before serving since it will separate upon thawing.
Blend in a splash of water, reserved chickpea liquid, or olive oil until it loosens up. Or add a squeeze of lemon juice or a drizzle of olive oil if it’s been in the fridge a few days.
What to serve with pumpkin hummus?
While personally, I can eat this by the spoonful LOL, there are a ton of delicious ways you can serve it up:
- Crackers: Store-bought or these Homemade Seed Crackers (seriously, the best!)
- Fresh veggies: I like to do a thick julienne cut on carrots, cucumbers, and bell peppers.
- As a spread: On wraps or sandwiches!
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Savory Pumpkin Hummus Recipe
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Ingredients
- 1 (15-ounce) can chickpeas drained and rinsed with ⅓ cup liquid reserved
- 2 tablespoons lemon juice from 1 lemon
- 2 tablespoons tahini paste
- 2 tablespoons olive oil plus more for serving
- 1 garlic clove finely minced
- ¾ cup pumpkin purée
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¾ teaspoon salt
- ⅛ teaspoon ground sage
- Pinch of red pepper flakes optional
- ⅛ teaspoon cinnamon
- Roasted and salted pumpkin seeds optional, for serving
Instructions
- Reserve ⅓ cup of liquid from the can of chickpeas and set aside.1 (15-ounce) can chickpeas
- In a food processor or high-speed blender, combine the chickpeas, lemon juice, tahini, olive oil, and garlic. Pulse 10-20 times, or until the mixture resembles coarse crumbs.2 tablespoons lemon juice, 2 tablespoons tahini paste, 2 tablespoons olive oil, 1 garlic clove
- Add the pumpkin purée, cumin, paprika, salt, sage, red pepper flakes, if using, cinnamon, and 2 tablespoons of water to the processor. Blend for 1-2 minutes, stopping to scrape down the sides every 30 seconds to ensure even mixing.¾ cup pumpkin purée, ½ teaspoon cumin, ¼ teaspoon paprika, ¾ teaspoon salt, ⅛ teaspoon ground sage, Pinch of red pepper flakes, ⅛ teaspoon cinnamon
- Gradually add more water or reserved chickpea liquid, 1 tablespoon at a time, until the hummus reaches your desired consistency.
- Serve with a drizzle of olive oil and top with roasted pumpkin seeds. Enjoy with vegetables, crackers, or pita chips.Roasted and salted pumpkin seeds
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Video
Notes
- Yield: Recipe makes about 2 cups of hummus which comes out to eight ¼-cup servings.
- Storage: Hummus will keep for up to 5 days in the refrigerator when stored in an airtight container.
- Pumpkin: Make sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices.
- Tahini Substitute: If you don’t have tahini, cashew butter or sunflower seed butter can be used for a similar creamy texture.
- Adjusting Consistency: The hummus will thicken as it sits. Add a splash of water or olive oil before serving to loosen it up, if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Hummus Recipes
If you haven’t gotten enough of this creamy dip goodness, try out one of these recipes next!
This hummus looks super creamy. Love it.
It totally is, Taylor!