Pumpkin Hummus 2-Ways (Savory or Pumpkin Pie Hummus)

Fall fantastic smooth and creamy pumpkin hummus 2-ways: a lightly spiced savory pumpkin hummus OR sweet pumpkin pie hummus! These pumpkin dip recipes are simple and naturally gluten-free, vegan, and oil-free, perfect for a lunchbox snack, potluck, Thanksgiving celebration, party pumpkin appetizer/dessert, and more!

To say that I’m hummus-obsessed would be an understatement – along with making the most perfect creamy hummus, I’ve also shared recipes for beet hummus, red pepper hummus, and even chocolate dessert hummus. But now, it’s officially pumpkin season, so you know it’s time to get this autumnal ingredient in on the action. Even better, there are two ways to enjoy this creamy pumpkin dip. The first is savory, lightly-spiced pumpkin hummus, and the second is a sweet, warming pumpkin pie hummus (dessert hummus!).

This recipe was originally posted in October 2019 and has since been updated with an additional method (for sweet pumpkin pie hummus), recipe notes, tips, and images!

Why two? Honestly, because I couldn’t choose between them. The savory version is lightly spiced, with all the classic hummus ingredients, pumpkin puree, and a couple of autumnal extras. Meanwhile, the sweet pumpkin pie hummus use pumpkin pie spice, maple syrup (or your sweetener of choice), and a couple of other add-ins to make the perfect pumpkin pie dessert hummus/snack to feed your sugar cravings without tasting like chickpeas!

While it may taste sweet, the pumpkin pie hummus is still packed with nutrients, protein, and fiber – making it a great lunchbox/mid-afternoon snack with some apple slices or crackers. Luckily, no matter which you’re in the mood for, the pumpkin hummus recipe is incredibly simple and takes just minutes in a food processor to blend into creamy, smooth, autumnal perfection!

Last but not least, as usual, these recipes are also super versatile. I use homemade pumpkin puree, tahini, and cooked chickpeas. However, feel free to use canned/store-bought options if you’re in a rush. You can also adjust the seasonings, sweetener (sugar-free options included), and more in this pumpkin spice hummus!

Pumpkin Hummus Ingredients

Regular Pumpkin Hummus

• Pumpkin puree: you can use homemade pumpkin puree or canned (make sure to use plain pumpkin, not pumpkin pie filling).
• Chickpeas: you can either use canned or home-cooked chickpeas.
• Tahini: I use homemade tahini, be aware that the flavor in different brands will differ, so try to choose one that isn’t too bitter and that you enjoy the taste.
• Lemon juice: I recommend using fresh lemon juice for the best flavor. Adjust the amount to personal preference.
• Salt: just a little will help to enhance the flavors (for the savory and sweet pumpkin dip).
• Seasoning: there are two ways you can go with this savory pumpkin hummus. You could add pumpkin spice (it works!) OR stick to more classic savory flavorings, including garlic, cumin, and a pinch of paprika and/or cayenne powder. Both options are mentioned in the recipe card.
• Water: You may need a little ice-cold water to help bring the pumpkin hummus to your desired consistency (you can also use the liquid from the canned chickpeas).

To garnish, I like to use fresh parsley and pumpkin seeds (roasted and sometimes lightly spiced). A pinch of smoked paprika or red pepper flakes and/or a drizzle of olive oil would also work.

Pumpkin Pie Dessert Hummus

The pumpkin pie hummus recipe is fairly similar to the above with a couple of tweaks:

• Instead of tahini: I recommend using a nut butter like cashew butter, which is less bitter. However, tahini will work, too.
• Sweetener: I like to use maple syrup, though you could also use date syrup or brown rice syrup. To use a granulated option (like coconut sugar, brown sugar, or sweetener like erythritol/stevia), I recommend grinding it into powdered sugar first for this sweet hummus.
• Vanilla extract: I use homemade vanilla extract.
• Extra pumpkin pie spice: I like to double (or triple) the amount to taste. You might also want to add a dash of extra cinnamon as well, to taste.
• PLUS, no lemon juice!

You could also optionally garnish this dessert hummus with a drizzle of homemade caramel sauce or condensed milk/condensed coconut milk (add a bit of cinnamon or pumpkin spice to it for extra flavor).

Optional Add-ins & Recipe Variations

• White bean hummus: instead of the garbanzo beans (chickpeas), you could use white beans as a base for your pumpkin hummus of choice.
• Other squash: you could also try this recipe with another type of squash, like butternut squash.
• Cinnamon: you can optionally add a pinch of cinnamon to the savory pumpkin hummus

How to Make Pumpkin Hummus

Step 1: Prepare the Pumpkin Puree

If you’re using canned pumpkin puree, skip this step. Otherwise, the first step is to prepare the pumpkin puree (refer to this dedicated blog post for more details).

Begin by preheating the oven to 170ºC/340ºF. Then, wash the outside of your pumpkin and slice it into wedges around 2inches thick (or slice in half and follow this method). Next, use a spoon to scoop out the flesh and seeds (keep the seeds for other recipes).

Lightly brush the pumpkin slices with oil and a sprinkle of salt and spread across baking trays in a single layer. Then, bake the pumpkin until tender. I recommend checking on the pumpkin at the 30-minute mark as this can vary. Mine took 40 minutes.

If you’re adding garlic to the pumpkin hummus, you can roast the garlic along with the pumpkin. I recommend roasting a whole head and saving any leftovers for other uses. Note that roasted garlic is far more mellow, so you’ll likely want to increase the amount added to the pumpkin dip.

Then, remove the pumpkin from the oven and allow it to cool until you can handle it lightly. Then you can transfer it to a food processor and blend until smooth.

If the skin on the baked pumpkin is soft, feel free to leave it on (I usually do). Though you can remove it if preferred – it will peel easily after baking the pumpkin.

Step 2: Prepare the remaining ingredients

If you’re using raw garlic, then peel that. Next, drain the chickpeas from their can (or remove cooked ones from the fridge) and juice the lemon (if using).

If you’re using canned chickpeas, save the liquid from the can (aquafaba).

You can also measure out all the spices/flavorings now or do it directly into the processor jug later.

Step 3: Blend the pumpkin hummus

Add all of the ingredients to your food processor and blend until smooth and creamy. The amount of time it takes to become smooth will vary depending on your machine. I recommend stopping the machine a couple of times to scrape down the sides and ensure everything is evenly pureed.

Feel free to use a little ice water (1 tablespoon at a time) to achieve the correct consistency without relying on olive oil. Alternatively, you could use a couple of tablespoons of liquid from the chickpea can (aquafaba) if you’ve used canned chickpeas.

If you’re using raw garlic, I recommend placing it near the blade, so you avoid the risk of it not correctly dispersing/ pulverizing. This won’t be necessary if you use roasted garlic.

I recommend starting by only adding half the recommended seasonings/lemon juice. Then, once the hummus is smooth, you can taste and increase them to taste, pulsing for a few seconds between each addition to blend it into the pumpkin hummus.

You can then either enjoy the hummus immediately or, for even better flavor, allow it to chill for at least two hours for the flavors to meld and develop!

How to Make Ahead & Store

Make ahead: if you are using any homemade elements (tahini, pumpkin puree, cooked chickpeas), these can all be prepared several days (if not longer) in advance! Since this pumpkin hummus tastes even better with time to “rest,” I recommend you prepare it a day in advance when you have the time.

Store: store any leftover pumpkin hummus in an airtight container in the fridge for 5-7 days. To further “protect” the hummus from spoilage, you can pour a thin layer of olive oil over the hummus when storing.

Freeze: transfer the hummus to a freezer-safe container (with a little headspace for expansion) and freeze for up to four months (with a layer of olive oil on the top, it may last up to 6 months).

Allow it to thaw in the fridge before giving it a good stir and enjoying. It may lose some flavor in the freezing process, so feel free to top up with any spices/flavorings before enjoying.

How to Serve

How you choose to serve your pumpkin dip depends on which one you’ve chosen. Though both work as a delicious pumpkin dip/pumpkin appetizer with the toppings of your choice:

I prefer to enjoy hummus at room temperature for the best flavor and consistency. To do so, remove it from the fridge around 30 minutes before serving. This is optional, though!

Savory Pumpkin Hummus

• Crackers/chips – like these seed crackers or fall leaf crackers.
• Olive oil – since we don’t add any in the actual recipe, I don’t feel guilty drizzling it over the dip when serving.
• Pita bread – pita pocket or fluffy Greek pita.
• Pita chips.
• Other flatbread – like naan or manakish.
• Crudites (aka chopped veggies)- I love carrots, celery, bell peppers, cucumber, etc.

You could also use the pumpkin spice dip to create a rainbow veggie platter or even a fun lion platter using red, orange, and yellow bell peppers!

Pumpkin Pie Hummus

• Fruit slices – like apples.
• Sweet crackers.
• Pretzels.
• Cinnamon sugar chips (you can make these homemade with pita chips).

Other Serving options

• As a spread over sandwiches, wraps, bagels, toast, etc.
• Added to salad bowls.
• To top baked potatoes or baked sweet potatoes.
• As an “instant” pasta sauce (thin with a little water/stock/milk).
• Savory pumpkin hummus works wonderfully as a frosting for savory cupcakes.

Let me know in the comments how you like to enjoy these pumpkin hummus recipes!

Recipe Notes and Top Tips

• To intensify the pumpkin flavor: whether you’re using homemade or canned pumpkin, you can help enhance its’ flavor by simmering and reducing it on the stovetop. Add it to a small saucepan and gently simmer over low heat until the mixture has reduced by 1/3.
• Adjust the sweetness: depending on which type of sugar you use for the pumpkin pie hummus, you’ll need to adjust the amount to personal preference.
• Make sure your spices are fresh: Or it will throw off the balance of flavor in the pumpkin spice hummus. 
• For super smooth hummus: It’s best to “overcook” the chickpeas until they’re mushy. When cooking from dry, simply increase the time they’re cooking. When using canned chickpeas, add the can contents to a saucepan along with ½ teaspoon baking soda and boil for 15-20 minutes, or until mushy. Then drain and rinse the chickpeas and continue with the recipe.
• To mellow the harsh, raw garlic flavor: you can soak the garlic in ice water for 10 minutes before blending it.
• Adding liquid to the recipe: the hummus will automatically contain more liquid when using homemade pumpkin puree. However, When using canned pumpkin puree, you may need to add more liquid to get the hummus to your desired consistency.

More Easy Dip Recipes

• Herby labneh dip with roasted tomatoes
• Kashke bademjan (Persian eggplant dip)
• Garlic white bean dip
• Ajvar (red pepper eggplant dip)
• Healthy roasted carrot dip
• Fresh Basil Hummus (5 Ingredients | Pesto Hummus)

If you try this Sweet or Savory Pumpkin Hummus recipe (pumpkin dip), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!