Creamy Pumpkin Hummus Will Be the Star of Your Holiday Snack Table!
When it comes to easy entertaining, homemade hummus is always one of my go-tos. It makes for a feel-good addition to any snack spread, plus it’s easy to make and totally budget-friendly to feed to a crowd.
I’ve shared many hummus recipes over the years, but this one is something special. Between its stunning presentation and its perfectly balanced flavor, this is pumpkin hummus is the absolute best!
It’s completely creamy and smooth, with tons of festive pumpkin and cozy warm spices (cinnamon! cumin! cayenne!). While this pumpkin spice hummus is absolutely savory, a teeny tiny splash of maple syrup adds the perfect touch of sweetness and brings all of the flavors to life.
Set the hummus on the snack table alongside chips or sliced veggies, a Pumpkin Cheese Ball, and your other favorite seasonal snacks. Your family and friends will be obsessed!
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This pumpkin hummus recipe couldn’t be simpler to make. It all happens right in the bowl of your food processor. In less than 10 minutes, you’ll have the creamiest, dreamiest dip! Gotta love that!
Like any hummus, this recipe starts with a simple lineup of chickpeas, garlic, lemon juice, olive oil, and tahini. The addition of pumpkin purée, maple syrup, and cozy fall spices give the pumpkin hummus a dose of autumnal flavor.
Serving Suggestions
Homemade pumpkin hummus will be a total snack table showstopper at any gathering or party this fall. Serving is half the fun!
- Top with a swoosh of olive oil, extra spices (a sprinkle of cinnamon or cumin) or fresh herbs (such as rosemary or sage).
- Choose your favorite fresh fruit and veggies for dipping (sliced apples and rainbow carrots are my faves).
- Or, serve with your favorite crackers, chips, or pita chips (dust ’em with a little cinnamon sugar to bring out sweetness).
To make it extra festive, I like to sprinkle pomegranate arils and pepitas over top and serve with a variety of root veggie chips. The extra pops of jewel-toned gorgeousness add so much wow factor, making this hummus perfect for holidays and special occasions this fall.
(You don’t even have to tell anyone how easy it was to make!)
I hope you give this Creamy Pumpkin Hummus recipe a try very soon – I know you’ll love it as much as we do!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! Happy cooking! ♡
Print 10-Minute Cozy & Creamy Pumpkin Hummus
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 8–10 1x
- Category: Appetizers, Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This creamy, dreamy Pumpkin Hummus Recipe gets its majorly festive autumnal flare from tons of pumpkin and fall spices. You can serve it with sliced veggies, pita crackers, or jewel-toned root veggie chips make it feel extra special for the season – it’s perfect for fall snacking, or to serve as an easy appetizer recipe for Thanksgiving, Friendsgiving, or any other fall gatherings!
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can pumpkin purée (not pumpkin pie filling!)
- 2 cloves garlic, minced or grated
- ½ lemon, juiced
- â…“ cup tahini
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- pinch cayenne pepper
- ¼ cup olive oil
- ¼ cup ice water
- for serving, as desired: extra olive oil, pomegranate arils, toasted pepitas, finely chopped fresh rosemary, sliced apples, sliced carrots, pita chips, root veggie chips
Instructions
- Prepare the hummus: Add the chickpeas, pumpkin purée, and garlic to the bowl of a food processor, pulsing a few times to break everything up into small pieces. Add in the lemon juice, tahini, maple syrup, kosher salt, cumin, cinnamon, and cayenne pepper. Turn the processor on. With the food processor running, slowly stream in the olive oil, then allow the processor to run for good 2-3 minutes. The hummus will break down into a creamy mixture with some fine pieces, but it should definitely look like a chunkier hummus at this point! With the processor running, slowly add the ice water, 1 tablespoon at a time. This is when the hummus will begin to really smooth out. Add more/less water until the desired texture is reached.
- Serve the pumpkin hummus in a bowl topped with an extra drizzle of olive oil, a sprinkle of finely chopped fresh rosemary or pomegranate arils. Serve with pita chips, sliced apples, or root veggie chips. Enjoy!
Notes
- Storage: Pumpkin hummus will keep, stored in an airtight container in the refrigerator, for up to 1 week. Make it ahead of time, or enjoy the leftovers later!
- Tahini:Â AKA sesame seed paste. You can find it in the nut butter or “ethnic” aisle in most conventional grocery stores. This is my fave!
Nutrition
- Serving Size:
- Calories: 157
- Sugar: 2.9 g
- Sodium: 248.2 mg
- Fat: 10.9 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 13.4 g
- Fiber: 3.7 g
- Protein: 4.1 g
- Cholesterol: 0 mg
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Yummy and smooth. I wish I had added more of the spices. I used puree from my Halloween Pie Pumpkin which worked out. I also wished the “cups made” had been included; even with company of 2 I’ll have beaucoup amounts left over!!!
Hi Jinx, happy to hear the hummus turned out well for you! We definitely recommend adjusting the spices to your taste. It definitely makes a big batch!
I made this as a Thanksgiving appetizer and it was a huge hit! I prepared it the night before and I think the flavors were even better the next day. I topped it with pom arils, pepitas & rosemary like the photo and it looked Instagram-worthy also. Served it with root chips & pita chips and it was gone by the time dinner was served. I’ll definitely make this again!
I made this oil free. I did not use the oil, tahini, or ice water. I used 3 T aquafaba (liquid from chickpea can.)
I used only one tsp maple syrup and a little stevia. It turned out amazing.
So glad it turned out great for you, Deb!
Is there any way to make this without a food processor? Perhaps my Wolf blender? Thanks!
Hi Debra, you can definitely try it out with a high-speed blender! A food processor is the easiest method but this recipe uses enough liquid that you might be able to get away with it. Keep us posted if you give it a try!
I just made this recipe and it’s delicious! It’s going to be tempting not just to eat it with a spoon. I’ll definitely make it again.
We absolutely approve of eating this hummus with a spoon! So glad you loved it too, Connie!
When do I add the maple syrup? Am I missing it? Thanks
Good catch, CeeCee, sorry about that! The recipe is updated, above. You add the maple syrup with the tahini & spices.
Do not hesitate — make this! My family was skeptical about this dish when I set it out as an appetizer but nearly licked the bowl clean…enough said 🙂 The pumpkin doesn’t overpower the other autumnal flavors or the chickpeas. Absolutely loved the crunch from the pumpkin & pomegranate seeds on top!
Hi Katie! So so glad to hear that you & your family enjoyed this creamy pumpkin hummus – it is definitely one of our Fall faves! Thank you for sharing!!
This looks and sounds amazing. Can’t wait to try it!
I hope you love it, Carla! xx