The BEST Pumpkin Hummus Recipe

If you’re a hummus fan looking to shake things up this season, I’ve got a treat for you. The BEST Pumpkin Hummus Recipe is my go-to fall snack that’s creamy, flavorful, and just a little bit unexpected. It’s that perfect blend of savory and subtly sweet with a hint of spice, and once you try it, I promise you’ll be hooked. Let me walk you through every step so you can nail this easy and delicious dip at home.

Ingredients You’ll Need

When I first made The BEST Pumpkin Hummus Recipe, I was amazed at how a handful of simple ingredients work together to create such a flavorful bowl. Here’s what you’ll want to grab, along with my shopping tips for the best results.

• Chickpeas: Canned chickpeas work great—just rinse them well for a smoother blend.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best natural flavor.
• Tahini: This sesame paste adds richness and depth, so don’t skip it.
• Olive oil: A good quality extra virgin olive oil adds silkiness and helps bring everything together.
• Lemon juice: Freshly squeezed is best, but bottled can work in a pinch to brighten the flavors.
• Chili powder: Adds that lovely warm spice—adjust to taste if you like it milder or more robust.
• Garlic powder: Gives a nice mellow garlic flavor without the harshness of fresh cloves.
• Onion powder: Rounds out the flavor and adds subtle depth.
• Dark brown sugar: Just a touch to enhance the pumpkin’s sweetness without being overpowering.
• Salt: Essential to balance all those flavors and bring out the best in each ingredient.

Variations

This recipe is truly a blank canvas, so I love experimenting with little tweaks depending on my mood or what’s in the pantry. Feel free to customize The BEST Pumpkin Hummus Recipe to make it your own.

• Spicy Kick: I once added a pinch of cayenne pepper for some extra heat, and my family went crazy for the bold flavor.
• Herbs: Fresh parsley or cilantro stirred in at the end brightens the dip wonderfully for a fresh contrast.
• Swap Tahini: If you don’t have tahini, sunflower seed butter makes a tasty alternative, especially if you have sesame allergies.
• Maple Syrup: For a sweeter twist, I swapped the brown sugar with maple syrup, adding a lovely autumnal note.

How to Make The BEST Pumpkin Hummus Recipe

Step 1: Gather and Prep Your Ingredients

Before you start, make sure you’ve rinsed your chickpeas well—that’s a little trick I learned to keep the hummus smooth and prevent it from tasting too canned. Fresh lemon juice will elevate the flavor, so squeeze it right before blending. Have all your spices measured out because this recipe comes together fast once you start.

Step 2: Blend Everything Until Silky Smooth

Pop all the ingredients into your food processor—chickpeas, pumpkin puree, tahini, olive oil, lemon juice, spices, brown sugar, and salt. Start blending on low and gradually increase speed. I love stopping halfway to scrape down the sides so nothing’s left unblended. This usually takes about 2-3 minutes. The key here is patience: keep blending until the texture is creamy and completely smooth. If it feels too thick, add a teaspoon of water or olive oil to loosen it up.

Step 3: Taste and Adjust

Now comes the fun part—give it a taste! I usually add a little extra salt or lemon juice if it needs a brightness kick. Trust your taste buds here; every batch can vary depending on your pumpkin’s sweetness and chickpeas. If it’s slightly less sweet, add a pinch more brown sugar. If you want more heat, sprinkle in a touch more chili powder.

Step 4: Serve and Garnish

Transfer your pumpkin hummus to a pretty bowl and garnish it with a drizzle of olive oil and a sprinkle of chili powder or smoked paprika. Sometimes I throw on a few toasted pumpkin seeds for crunch or chopped fresh herbs for color. Serve it right away with grilled pita bread, fresh veggies, or your favorite crackers.

How to Serve The BEST Pumpkin Hummus Recipe

Garnishes

I always finish mine with a simple drizzle of olive oil and a pinch of chili powder or smoked paprika for a pop of color and warmth. Sometimes I toss on some toasted pumpkin seeds or chopped parsley for crunch and freshness. These extras make it look as good as it tastes, especially when you’re serving guests.

Side Dishes

I love pairing this pumpkin hummus with warm grilled pita bread, crunchy carrot sticks, sliced cucumbers, or radishes. For a heartier snack, baby bell peppers stuffed with the hummus are a family favorite. It also works great alongside a crisp fall salad or roasted vegetables.

Creative Ways to Present

For fall parties, I like to serve The BEST Pumpkin Hummus Recipe in a hollowed-out mini pumpkin or a rustic bread bowl. It always impresses guests and brings that festive vibe to the table. Adding a few colorful autumn leaves or edible flowers nearby takes it to the next level for special occasions.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge, where the pumpkin hummus stays fresh and creamy for up to 4-5 days. Stir it gently before serving again—you might notice the flavors meld and actually taste even better the next day!

Freezing

Freezing pumpkin hummus isn’t my first go-to, but if you want to stash some away, do it in a freezer-safe container with a tight lid. When thawed overnight in the fridge, it may firm up slightly, so just give it a good stir or add a drizzle of olive oil to bring back that creamy texture.

Reheating

I prefer to enjoy this hummus at room temperature or chilled. If you want it warmer, just let it sit out for 20 minutes to soften, or microwave briefly on low power in short bursts, stirring in between to avoid drying out.

FAQs

Final Thoughts

I absolutely love how The BEST Pumpkin Hummus Recipe transforms the classic dip into something cozy and seasonal without any fuss. It’s become my family’s snack-time superstar and a guaranteed crowd-pleaser at get-togethers. Give it a try—you’ll enjoy how that creamy pumpkin blends with chickpeas and spices to create a comforting, crave-worthy treat. Trust me, once you make it, you’ll want to keep this recipe in your rotation all fall long.

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