Name: Pumpkin Spice Hummus (Savory or Sweet!)
Total time: 10 min
Ingredients: 1 can chickpeas; 3/4 cup pumpkin puree; 1 tbsp tahini; 1 tbsp oil; 1 tbsp aquafaba; 2 tsp pumpkin pie spice; 1/2 tsp salt; 1 lemon (juice); 2 garlic cloves; 1/2 tsp cumin; 1/2 tsp paprika; 2 tbsp maple syrup; 1 tsp vanilla extract

Jump to Recipe

This pumpkin spice hummus recipe takes 10 minutes to blend together. It's smooth, creamy, and super easy to make! Perfect for using up leftover pumpkin puree.

I love making a big batch of homemade hummus to have on hand throughout the week! It's one of my favorite quick, easy, and healthy snacks.

This pumpkin spice hummus is perfect for fall since it uses pumpkin puree as a base. I don't know about you, but throughout October and November, I always have leftover pumpkin in the fridge.

This recipe is your answer for repurposing that last bit from the can.

Why you'll love this recipe

Pumpkin hummus makes a great Thanksgiving appetizer or snack to have out throughout the day. No hangry cooks around here!

It's naturally dairy free, gluten free, vegan, and vegetarian. Allergy friendly families rejoice!

I've included two flavor options: One is more classic and savory, while the other is a sweet dessert hummus.

My homemade version is tastier, more flavorful, and more affordable than store bought homemade hummus from Aldi or Trader Joe's.

This recipe is made in minutes and can be made in bulk if you're expecting a crowd for Thanksgiving, Friendsgiving, or any fall gathering.

Equipment

Food processor

Ingredients

Traditional hummus is made is chickpeas, tahini, olive oil, lemon juice, cumin, and salt. You can easily put your own spin on this classic dip by including additional spices and seasoning.

Here is the base for my fall hummus! Make it savory or sweet, depending on what you like.

Chickpeas: These are also called garbanzo beans. I use canned chickpeas for ease and to cut down on prep time.
Pumpkin puree: You can use canned pumpkin puree or homemade pumpkin puree. Just be sure it's plain pumpkin, not pumpkin pie filling.
Tahini: This adds smoothness to the texture and consistency of the hummus. It also contains vitamins and minerals!
Pumpkin pie spice: Pumpkin pie spice is a combination of cinnamon, nutmeg, clove, allspice, and ginger. You can make this blend with individual ingredients or buy it at the store.
Oil: Olive oil is a crucial ingredient in hummus. It adds to the overall taste and texture, making it luxurious and ultra creamy. Canola oil or avocado oil can be used as an alternative, if needed.
Aquafaba: This is the chickpea brine AKA the liquid found in a can of garbanzo beans. When you're draining the chickpeas, be sure to reserve some of the aquafaba!
Salt: Just a pinch helps balance and enhance all the flavors!

Make savory pumpkin hummus

This is what you see pictured in this post, garnished with fresh parsley and roasted pumpkin seeds. It's a savory, smoky surprise.

Lemon: Fresh lemon juice is best for flavor.
Garlic: This adds the perfect amount of savoriness to balance out the sweetness from the pumpkin. Use more or less depending on your love for garlic – you could even used sauteed or roasted garlic.
Cumin: For a rich, hearty flavor!
Paprika: Regular paprika is mild in flavor, without strong notes of heat, smokiness, or sweetness. Smoked paprika is made from smoke-dried chili peppers and will give the hummus a subtle smokiness.

Make sweet pumpkin pie hummus

This variation is perfect if you're craving pumpkin pie. Any pumpkin lover with enjoy this sweet treat!

Maple syrup: You can use any liquid sweetener you like, but I suggest maple syrup for peak autumnal flavor.
Vanilla extract: Just a drop adds a nice warmness to this sweet dip!

Can I make hummus without tahini?

Technically yes, you can. But I encourage you to give tahini a try if you can!

If you don't have tahini, you can use peanut butter, almond butter, cashew butter, or sunflower seed butter instead.

How to make pumpkin hummus

This seasonal pumpkin hummus all blends together in your food processor, making it speedy to make with minimal easy cleanup.

Blend it up: Toss all of the ingredients into the food processor and pulse until mostly smooth.
Season the hummus: Scrape the sides of the food processor bowl. Taste and adjust the seasoning, if needed. Add more oil for creaminess or more aquafaba for a looser, more fluffy hummus.
Bring it all together: Blend for another minute or so, until smooth and creamy!

What to serve with pumpkin hummus

Serve pumpkin hummus with warm toasted pita bread, crispy pita chips, crunchy crackers, fresh vegetables, or sliced fruit. Apple slices are my favorite!

How to store leftovers

Store hummus in a sealed airtight container and place in the refrigerator for 5-7 days.

Pumpkin recipes to try