Pumpkin Hummus | The Mediterranean Dish

This savory pumpkin hummus is layered with subtly smoky flavor and warming Mediterranean spices. Serve with pita chips for an easy appetizer that takes 10 minutes or less. Perfect for fall spreads and Halloween parties.

I’ll admit that I was a pumpkin hummus skeptic. I am mainly a purist when it comes to hummus, one of the most iconic Mediterreanean mezzes. I love to make mine from scratch with only a squeeze of lemon juice and a clove or two of garlic. All I need is some crispy pita chips or pita bread and I couldn’t be happier.

Over the years, though, I have begun to open my mind to adding variation with flavors like beets, roasted red pepper or avocado. This pumpkin hummus follows the same savory path with a nice smoky heat from the paprika and chili flakes, lemon juice for acidity and fresh garlic for a savory kick. When I finally found that sweet-and-savory balance the skeptic inside of me got quieter. I fell in love with pumpkin hummus!

That’s right, this recipe is not at all too sweet. Just perfectly festive and delicious without compromising the original hummus that I hold so dearly. It’s still very much hummus but with a fun fall twist—you can even throw it into a hollowed-out pumpkin for all your fall parties.

Now, don’t ask me if I’ve tried chocolate hummus… That’s a step too far! 

Table of Contents

1. Ingredients for this Pumpkin Hummus Recipe
2. How to Make Pumpkin Hummus
3. What is Aquafaba? 
4. What to Serve with Pumpkin Hummus
5. You’ll Also Like: Fall Recipes to Try
6. Pumpkin Hummus Recipe

Ingredients for this Pumpkin Hummus Recipe

You don’t need to do much heavy lifting for this pumpkin hummus recipe. Simply stock up on some cans and basic pantry essentials and blend. Here’s what you need: 

• Canned chickpeas: The whole can is used. The chickpeas provide the base and their liquid thins the hummus while adding richness and flavor.
• Pumpkin puree: Look for an all-natural version made from steamed and pureed pumpkin. That means no additives or sugar that will compete with the hummus’ flavor. 
• Garlic: Bridges the gap between sweet and savory. 
• Seasonings: Cumin, smoked paprika, and red pepper flakes or Aleppo pepper add a lovely warming quality that gives this pumpkin hummus its Mediterranean flair. Salt and black pepper enhance the flavor.
• Tahini: A high-quality tahini is what makes or breaks a homemade hummus. Learn all about tahini with our guide: What is Tahini? and stock up on our favorite all-natural tahini paste at our shop. 
• Lemon: A touch of acidity balances the creaminess of the hummus.  
• Extra virgin olive oil: Use your best, full-flavor finishing oil to drizzle over top. I especially love our peppery Spanish Hojiblanca with this recipe.
• Pepitas or roasted pumpkin seeds: Add a nice crunch and make the hummus more festive and prettier, but you can leave them off if you’d like. 

How to Make Pumpkin Hummus

This pumpkin hummus recipe takes just two cans, a handful of seasonings, and 10 minutes or less. Here’s how to make it:

• Separate the chickpeas and their liquid (aquafaba). Set a strainer over a bowl and pour a can of chickpeas through the strainer, reserving both the liquid and chickpeas.
• Get ready to blend. To the bowl of a food processor fitted with a blade, add the chickpeas, 1 can of pumpkin puree, 2 minced garlic cloves, 3 tablespoons of tahini, and the juice of 1 lemon. Season with ½ teaspoon each of cumin, smoked paprika, and red pepper flakes or Aleppo pepper. Add a big pinch of kosher salt and black pepper (about ½ teaspoon each).. 
• Blend and thin. Close the lid and run the food processor to blend. The mixture will be thick at first. While the food processor is running, add in splash of the reserved chickpea liquid. Continue to blend, adding a little bit more of the liquid as needed until the mixture is smooth and creamy. 
• Season to taste. Taste and adjust the seasoning to your liking. If you end up adding any more seasoning, you can pulse a few times to make sure the mixture is well blended. 
• Assemble and serve. Transfer the pumpkin hummus to a bowl and spread with the back of a spoon. Drizzle a bit of olive oil and finish with roasted pumpkin seeds. Serve with pita chips or crackers of your choice

What is Aquafaba? 

Aquafaba is the thick broth that’s made when you cook legumes like chickpeas. It’s commonly used in vegan recipes, as the protein-rich and starchy liquid actually mimics eggwhites. That’s right, if you vigorously whip your chickpea liquid it will actually hold stiff peaks!

Aquafaba is used not only in vegan baking recipes, but also in eggless mayonnaise, some aioli recipes, and more. It can be added to soups and stews for body and flavor, like Italian Pasta e Ceci or Tunisian Lablabi. 

Here, the chickpea’s liquid allows the hummus to blend into a velvety, smooth spread without watering it down or dulling the flavor. 

What to Serve with Pumpkin Hummus

Pumpkin hummus makes for a delicious snack. It’s particularly festive in the fall, but because this recipe is made from canned pumpkin puree you can realy enjoy it all year round. Serve spread on toast, with crudite (raw veggies), pita chips or crackers.

For a fun Halloween-themed spread, take inspiration from our red white and blue board. Build out a board with this pumpkin hummus and pita chips as the centerpiece. Add bowls of black olives, a variety of orange cheeses, orange slices, purple grapes, and maybe even dark chocolate. Throw in some googly eyes to really bring it home!

You’ll Also Like: Fall Recipes to Try

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