Fall’s Coziest Appetizer: Your New Favorite Pumpkin Hummus
Hey friends, Beau here from Feastical! Let’s talk about the best part of fall. No, not the questionable sweater choices (though I’m a fan of a good flannel), but the incredible, soul-warming food. It’s the season of spice, everything nice, and dipping things into other, even more delicious things. And that, my friends, is exactly where today’s star player comes in: Pumpkin Hummus.
Now, I know what you might be thinking. “Pumpkin? In my hummus? Isn’t that for pies and lattes?” Trust me on this one. This isn’t a dessert dip masquerading as savory. This is a smooth, creamy, dreamy fusion of earthy chickpeas and sweet, roasted pumpkin, all hugged tight by the warm spices we know and love—cumin, a touch of cinnamon, and that magical smoked paprika. It’s a flavor experience that feels both familiar and excitingly new. It’s the perfect centerpiece for your game day spread, the talk of your holiday party, or just a ridiculously good snack to make your Tuesday afternoon feel a little more special. So, grab your food processor (or your trusty blender), and let’s whip up a batch of this autumnal magic together.
A Happy Little Kitchen Accident
I’ll let you in on a little secret: this now-famous recipe started as a beautiful kitchen mishap. A few years back, I was hosting a big Friendsgiving potluck. My mission was to make a massive batch of my classic hummus. I had the music going, the chickpeas drained, the tahini measured… and then I saw it. A lonely container of leftover roasted pumpkin from a pie test-run, sitting right next to my bowl of lemon juice. In a moment of pure, “why not?” energy, I just scooped a big spoonful into the food processor with everything else.
The result was a silent, then roaring, standing ovation from my friends. The pumpkin added this incredible velvety texture and a subtle sweetness that balanced the garlic and lemon perfectly. It was gone in minutes, and the requests for the “recipe” started flooding in. It taught me one of my favorite kitchen lessons: some of the best creations come from a place of playful experimentation, not rigidly following the rules. That happy accident is now a Feastical fall tradition, and I’m so pumped to share it with you.
Gathering Your A-Team: The Ingredients
This recipe is all about simple, wholesome ingredients that work together in perfect harmony. Here’s your shopping list, complete with my chef-y notes to set you up for success.
- 1 can (15 oz) chickpeas, drained and rinsed – The hearty, protein-packed base of any great hummus. Pro tip: For the absolute smoothest texture, take 30 seconds to pop the skins off each chickpea. It’s a little extra work, but oh man, does it make a difference. If you’re short on time, no sweat—it’ll still be delicious!
- 1 cup roasted pumpkin (or canned pumpkin purée) – The autumnal star! Using canned purée is the ultimate no-fuss, totally delicious option—just make sure it’s 100% pure pumpkin, not pumpkin pie filling. For a deeper, caramelized flavor, roasting your own sugar pumpkin (or pie pumpkin) is a game-changer.
- 2 tbsp tahini – This sesame seed paste adds essential richness and that authentic hummus flavor. Give the jar a really good stir before you measure, as the oil loves to separate. If you’re in a pinch, a natural, runny peanut butter or almond butter can work, but the flavor will shift.
- 2 tbsp olive oil – Plus more for drizzling! Use a good extra-virgin olive oil here—its fruity, peppery notes will shine through in the final dip.
- 2 tbsp lemon juice – The bright, zesty kick that cuts through the richness and brings all the flavors to life. Freshly squeezed is always best!
- 1 clove garlic, minced – For that essential savory punch. If raw garlic is a bit too intense for you, try roasting the clove first for a sweeter, mellower flavor.
- 1 tsp cumin – Earthy, warm, and absolutely non-negotiable. It’s the soul of the spice blend.
- ½ tsp smoked paprika – This is my secret weapon. It adds a subtle smokiness that makes the dip taste like it’s been slow-cooking for hours.
- ½ tsp cinnamon – This is the surprise guest that ties the pumpkin and chickpeas together beautifully. It whispers “fall” without shouting “dessert.”
- Salt and black pepper, to taste – Seasoning is key! Don’t be shy.
- 2–3 tbsp water (to thin if needed) – Your tool for achieving that perfect, dippable consistency.
Let’s Get Blending: Your Foolproof Steps
This is where the magic happens, and it’s incredibly easy. I’ll walk you through each step to ensure hummus perfection.
- Prep Your Pumpkin (If Roasting). If you’re going the fresh route, preheat your oven to 400°F (200°C). Cut a small sugar pumpkin in half, scoop out the seeds (save them for roasting later!), and place the halves cut-side down on a baking sheet lined with parchment. Roast for about 45 minutes, or until the flesh is super tender. Let it cool, then scoop out one cup of flesh. Chef Hack: You can do this a day or two ahead and keep it in the fridge!
- Combine the Core Ingredients. In the bowl of your food processor, add the drained chickpeas, your one cup of pumpkin, tahini, olive oil, lemon juice, minced garlic, cumin, smoked paprika, cinnamon, a good pinch of salt, and a crack of black pepper. Chef Hack: If you’re sensitive to raw garlic’s bite, add just half the clove to start. You can always add more after tasting.
- Blend Until Smooth. Secure the lid on your processor and let it rip! Blend for a good minute, then stop and scrape down the sides with a spatula. This ensures everything gets incorporated evenly. Blend again for another minute or two. You’re looking for a thick, mostly smooth paste.
- Adjust the Consistency. With the processor running, slowly stream in the water, one tablespoon at a time, through the feed tube. Watch the magic happen as it transforms from a thick paste into a luxuriously smooth and creamy dip. Stop when it reaches your perfect dippable consistency.
- Taste and Tweak. This is the most important step! Grab a spoon and taste your creation. Does it need more salt? A extra squeeze of lemon for brightness? Another pinch of smoked paprika? Adjust the seasonings to make it your own. Blend one last time for 10 seconds to incorporate any changes.
- The Rest (Optional but Recommended). For the absolute best flavor, transfer your hummus to a bowl, cover it, and let it hang out in the fridge for at least 30 minutes. This allows the flavors to get to know each other and mingle beautifully.
How to Serve This Autumnal Masterpiece
Okay, it’s creamy, it’s spiced, it’s perfect. Now what? Let’s make it look as good as it tastes.
Transfer your hummus to a wide, shallow bowl. Use the back of a spoon to create beautiful swoops and swirls on the surface—these little grooves are perfect for catching all the delicious garnishes. Speaking of which, give it a generous drizzle of your best extra-virgin olive oil. Then, sprinkle on some toasted pumpkin seeds (pepitas) for a delightful crunch, and a final dusting of smoked paprika or a tiny pinch of cinnamon for a gorgeous color contrast.
Now, surround that beautiful bowl with an array of dippers! I love a mix of:
- Warm pita chips or torn pieces of flatbread
- Fresh, crunchy veggie sticks: carrot, cucumber, bell pepper, and radish are all fantastic.
- Apple slices for a sweet and savory combo that’s unexpectedly amazing.
- Pretzels or crackers for a classic move.
It also makes an incredible spread for a turkey or veggie sandwich instead of mayo. Get creative!
Make It Your Own: Delicious Variations
Once you’ve mastered the base recipe, the fun really begins. Here are a few of my favorite ways to mix it up.
- Spicy Kick: Add ¼ tsp of cayenne pepper or a tablespoon of chopped chipotle pepper in adobo sauce to the food processor. It adds a wonderful smoky heat.
- Herbaceous Twist: Blend in a handful of fresh herbs like rosemary, thyme, or sage for a deeply aromatic, savory flavor that screams holiday gathering.
- Sweet & Savory Maple Walnut: Drizzle the finished hummus with a little real maple syrup and sprinkle with crushed, toasted walnuts. Trust me, it works!
- Ultra-Creamy Vegan: For an even richer texture, swap the olive oil for 2-3 tablespoons of creamy, unsweetened coconut milk.
- Butternut Squash Swap: No pumpkin? No problem! Roasted butternut squash purée works beautifully as a 1:1 substitute.
Beau’s Chef Notes & Kitchen Stories
This recipe has been on quite a journey since that first fateful Friendsgiving. I’ve learned that the type of pumpkin matters. While canned is great, finding a sugar pumpkin (the small, sweet ones meant for eating, not carving) will elevate your dip to restaurant-quality status. I also once, in a frantic pre-party rush, accidentally used pumpkin pie spice instead of cinnamon. The result was… interestingly sweet, but my nieces absolutely devoured it! So remember, even a “mistake” can lead to a new favorite. Don’t be afraid to play with your food. That’s where the joy is.
Your Questions, Answered!
Q: My hummus is too thick/grainy. What did I do wrong?
A: Don’t worry, this is the most common hummus hurdle! Graininess usually means it needs more liquid and more blending time. Make sure you’re adding that water, one tbsp at a time, while the processor is running. Let it blend for a solid 3-4 minutes to get it super smooth. And remember, peeling those chickpea skins is the ultimate secret weapon for silkiness.
Q: Can I make this ahead of time?
A: Absolutely! In fact, I recommend it. Making it a day ahead allows the flavors to deepen and marry perfectly. Just store it in an airtight container in the fridge. Give it a good stir and let it sit at room temperature for 15-20 minutes before serving for the best texture and flavor.
Q: How long will pumpkin hummus last in the fridge?
A: It will stay fresh and delicious for up to 5 days. Just keep it covered. You might see a little liquid separate on top—that’s totally normal. Just give it a quick stir and it’s good to go.
Q: Is there a substitute for tahini? I have a sesame allergy.
A> For sure! Sunflower seed butter is your best bet—it has a similar nutty, rich flavor and creamy texture. Just make sure it’s the unsweetened, natural kind.
Pumpkin Hummus
Description
Fall is all about cozy flavors and soul-warming dishes, and this Pumpkin Hummus is the perfect example. Creamy, smooth, and lightly spiced, it’s a fun twist on classic hummus with a subtle sweetness from pumpkin and a touch of warm spices like cumin, cinnamon, and smoked paprika. Perfect as a snack, party dip, or sandwich spread!
Ingredients
-
1 can (15 oz) chickpeas, drained and rinsed
-
1 cup roasted pumpkin or canned pumpkin purée (100% pure)
-
2 tbsp tahini
-
2 tbsp olive oil (plus extra for drizzling)
-
2 tbsp fresh lemon juice
-
1 clove garlic, minced
-
1 tsp ground cumin
-
½ tsp smoked paprika
-
½ tsp cinnamon
-
Salt and black pepper, to taste
-
2–3 tbsp water (to thin, if needed)
-
Optional garnish: toasted pumpkin seeds, extra olive oil, sprinkle of smoked paprika
Instructions
-
Prep Pumpkin (if using fresh):
Preheat oven to 400°F (200°C). Halve a small sugar pumpkin, scoop out seeds, place cut-side down on a parchment-lined baking sheet, and roast 45 minutes or until tender. Scoop 1 cup flesh and cool. -
Combine Ingredients:
In a food processor, add chickpeas, pumpkin, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, cinnamon, salt, and pepper. -
Blend Until Smooth:
Process for 1–2 minutes, stopping to scrape sides as needed. -
Adjust Consistency:
With the processor running, add water 1 tbsp at a time until creamy and dippable. -
Taste & Adjust:
Add more salt, lemon, or spices to taste. Blend briefly to combine. -
Chill (Optional but Recommended):
Refrigerate for at least 30 minutes for flavors to meld. -
Serve:
Spoon into a bowl, swirl the top with a spoon, drizzle with olive oil, and sprinkle with pumpkin seeds and paprika. Serve with pita chips, fresh veggies, crackers, or apple slices.
Notes
-
Silky Smooth: For ultra-smooth hummus, peel chickpeas before blending.
-
Spicy Kick: Add ¼ tsp cayenne or 1 tbsp chopped chipotle in adobo.
-
Herbaceous Twist: Blend in fresh herbs like rosemary, sage, or thyme.
-
Sweet & Savory: Drizzle with maple syrup and sprinkle toasted walnuts.
-
Substitute: Butternut squash purée works 1:1 if pumpkin isn’t available.
-
Tahini-Free: Use sunflower seed butter if allergic to sesame.
Nutrition
- Calories: 120Cal per ¼ cup serving
- Fat: 6g
- Carbohydrates: 12g
- Fiber: 3g
Nutritional Info (Because We Care!)
While we’re all about flavor first at Feastical, it’s always nice to know you’re eating something that’s good for you, too! This pumpkin hummus is packed with nutrients. Chickpeas are a fantastic source of plant-based protein and fiber, which helps keep you full and satisfied. Pumpkin is loaded with Vitamin A (great for eye health) and antioxidants. The olive oil provides those wonderful heart-healthy fats.
Per serving (approx. ¼ cup):
Calories: ~120 | Fat: 6g | Carbs: 12g | Fiber: 3g | Sugar: 2g | Protein: 4g
Remember, these are estimates and can vary based on your specific ingredients and portions. But overall, it’s a wholesome, nutrient-dense snack you can feel great about enjoying.
Final Thoughts
Well, there you have it, friends—my go-to recipe for the creamiest, most flavorful Pumpkin Hummus that’s sure to become a new fall tradition in your home. It’s more than just a dip; it’s a conversation starter, a crowd-pleaser, and a testament to the fact that the best food often comes from a place of fun and a little bit of fearless experimenting in the kitchen.
I hope you love making it (and eating it!) as much as I do. If you give it a try, be sure to tag me @Feastical on social media—I love seeing your creations! Now, go forth, spread the pumpkin love, and remember: always make time for a good snack.