This easy Pumpkin Hummus recipe is made with classic hummus ingredients plus pumpkin puree, maple syrup, cinnamon and nutmeg to create a savory fall snack. It comes together in a food processor in less than 15 minutes!
Grab a can of pumpkin puree or a batch of homemade pumpkin puree. Either way, you will want to try this homemade pumpkin hummus recipe. This recipe uses classic hummus ingredient as the base. Add a few additional fall flavors like pumpkin, maple syrup, cinnamon and nutmeg to create a savory pumpkin hummus to enjoy all season long.
The best thing about this hummus is that it’s both savory and sweet. It definitely leans more sweet due to the maple syrup. It’s a pumpkin pie dessert hummus – the best of both pumpkin pie and hummus! You can easily make a few adjustments if you prefer more savory flavor.
The satisfying snack is a great addition to a fall cheese board. It is a great addition for dinner parties, holiday gatherings, Thanksgiving dinner and more. Make a batch at the beginning of the week to enjoy for snack during the week.
Why You’ll Love This Recipe
- It’s naturally vegan, gluten free and dairy free so everyone will love it.
- It’s ready in 15 minutes or less.
- You can easily adjust the spices and sweetener to your preference.
- The hummus tastes great as an appetizer, snack or sweet dessert recipe.
- Make it up to five days in advance.
Ingredients You Need
- Garbanzo Beans (Chickpeas) – A classic ingredient for hummus. These serve as the base for the entire recipe.
- Pumpkin Puree – You will need pure pumpkin puree. Do not use pumpkin pie filling as it is not the same thing. You can make your own homemade pumpkin puree or find cans of puree at your local grocery store in the baking aisle or by the canned fruit.
- Extra Virgin Olive Oil – You can substitute with another neutral flavored oil.
- Tahini – This is another classic hummus ingredient that helps create the smooth texture and nutty flavor.
- Maple Syrup – This adds a subtle sweetness which makes this hummus great for snack or dessert.
- Cinnamon – A classic fall spice that really elevates the flavor of this hummus.
- Nutmeg – A small amount goes a long way to adding even more fall flavor.
- Pepitas (for garnish) – These are optional but are the perfect garnish for this hummus recipe. They add a nice crunch and addition fall flavor. We like to use our homemade Cinnamon Pepitas.
How to Make Pumpkin Hummus
This vegan pumpkin hummus comes together in two easy steps.
- Set aside the pepitas for garnish. Add all of the remaining ingredients for the humus to the bowl of a food processor. Pulse until smooth, scraping down the sides of the bowl as needed.
- Transfer the hummus to a bowl for serving. Drizzle extra maple syrup on top and sprinkle with pepitas, as desired.
Food Processor: You need a food processor for this recipe. A mini food processor works great. You can also use a standard sized food processor.
Expert Tips
- Make it more savory – You can omit the maple syrup and make it more savory by adding more traditional savory hummus ingredients like lemon juice or garlic.
- Thicker or thiner consistency? If you want to adjust the consistency of the hummus, add more pumpkin puree for a thinner consistency and use less pumpkin puree to create a thicker consistency.
Don’t forget to sprinkle the hummus with homemade Cinnamon Roasted Pepitas for additional crunch and flavor!
Storage Tips
- Chilling: Store the hummus in an airtight container in the refrigerator for up to one week.
- Freezing: You can store the hummus in a freezer safe container and freeze for up to 3 months. Thaw completely before serving.
What to Dip in Pumpkin Hummus
- Baked Pita Chips (Instead of seasoning them with Italian seasoning, use cinnamon for a sweeter flavor.)
- Fruit – Apples, Strawberries, or Dates
- Veggies – Carrots, Celery, Cucumbers
- Crackers
- Pita Bread
Grab any of your favorite dippers and dig into this creamy pumpkin hummus. It’s quick and easy to throw together and includes the best flavors of fall!
Pumpkin Hummus
Ingredients
- 15 ounces chickpeas , (garbanzo beans) drained and rinsed (1 can)
- 3/4 cup pumpkin puree
- 2 tablespoons oil, use a neutral flavored oil like olive oil or avocado oil
- 2 tablespoons tahini
- 2 tablespoons maple syrup , plus extra for drizzling
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- cinnamon spice pepitas, for garnish
Instructions
- Add all of the ingredients for the hummus (chickpeas to nutmeg) to the bowl of a food processor. Pulse until smooth, scraping down the sides of the bowl as needed.
- Transfer the hummus to a bowl for serving. Drizzle extra maple syrup on top and sprinkle with cinnamon spice pepitas, as desired. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- Chilling: Store the hummus in an airtight container in the refrigerator for up to one week.
- Freezing: You can store the hummus in a freezer safe container and freeze for up to 3 months.
Nutrition
This recipe originally published October 2017. It was updated and republished with new information and tips in September 2021.
Love how this can go either sweet or savory – perfect for appetizer spreads OR dessert!
This is a great recipe for pumpkin hummus. Will be making this often this fall!
This is a great recipe. We just made this and the taste is great. I did not have any tahini and it still turned out great.
I’m so glad to hear you loved this, Katy! Thanks for your feedback.