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This easy Pumpkin Hummus recipe is made with classic hummus ingredients plus pumpkin puree, maple syrup, cinnamon and nutmeg to create a savory fall snack. It comes together in a food processor in less than 15 minutes!
Hummus is a classic dish that can be enjoyed all year long. Add pumpkin puree, maple syrup and spices for a savory pumpkin hummus with delicious fall flavors.
The best thing about this hummus is that it tastes both savory and sweet. It definitely leans more sweet due to the maple syrup. It’s a pumpkin pie dessert hummus – the best of both pumpkin pie and hummus! You can easily make a few adjustments if you prefer more savory flavor.
The satisfying snack is a great addition to a fall cheese board. It is a great addition for dinner parties, holiday gatherings, Thanksgiving dinner and more. Make a batch at the beginning of the week to enjoy for snack during the week.
Why You’ll Love This Recipe
- It’s naturally vegan, gluten-free and dairy free.
- It’s ready in 15 minutes or less.
- You can easily adjust the spices and sweetener to your preference.
- The hummus tastes great as an appetizer, snack or sweet dessert recipe.
- Make it up to five days in advance.
Ingredients You Need
You will need standard hummus ingredients plus pumpkin puree and a few pumpkin spices.
- Garbanzo Beans (Chickpeas) – A classic ingredient for hummus. These serve as the base for the entire recipe. You will need one can of chickpeas for this recipe.
- Pumpkin Puree – You will need pure pumpkin puree. Do not use pumpkin pie filling as it is not the same thing. You can make your own homemade pumpkin puree or find canned pumpkin puree at your local grocery store in the baking aisle or by the canned fruit.
- Extra Virgin Olive Oil – You can substitute with another neutral flavored oil.
- Tahini – This is another classic hummus ingredient that helps create the smooth texture and nutty flavor.
- Maple Syrup – This adds a subtle sweetness which makes this hummus great for snack or dessert.
- Cinnamon – A classic fall spice that really elevates the flavor of this hummus.
- Nutmeg – A small amount goes a long way to adding even more fall flavor.
- Pepitas or pumpkin seeds (for garnish) – These are optional but are the perfect garnish for this hummus recipe. They add a nice crunch and addition fall flavor. We like to use our homemade cinnamon pepitas.
If you love winter squash and want to try another flavor of hummus, substitute the pumpkin for butternut squash.
How to Make Pumpkin Hummus
This vegan pumpkin hummus comes together in two easy steps.
- Mix together the ingredients in a blender or food processor: Set aside the pepitas for garnish. Add all of the remaining ingredients for the hummus to the bowl of a food processor. Pulse until smooth, scraping down the sides of the bowl as needed.
- Garnish and serve: Transfer the hummus to a bowl for serving. Drizzle extra maple syrup on top and sprinkle with pepitas, as desired.
Food Processor: You need a food processor for this recipe. A mini food processor works great. You can also use a standard-sized food processor.
Expert Tips
- Make it more savory – You can omit the maple syrup and make it more savory by adding more traditional savory hummus ingredients like lemon juice or garlic. Cumin, salt, cayenne pepper or smoked paprika are a great addition too.
- Thicker or thinner consistency? Thinner hummus requires a little more liquid. If you want to adjust the consistency of the pumpkin spice hummus, add more pumpkin purée or blend in a little bit of iced water for a thinner consistency and use less pumpkin puree to create a thicker consistency.
- Double the recipe – If you’re serving this for a crowd or at a holiday gathering, you can easily double the recipe.
- Serving suggestions – Serve the hummus with fresh pita bread, crackers or baked pita chips (season the chips with cinnamon for sweeter flavor.) Or serve the hummus with fruit like apples or strawberries or veggies like carrots, celery, sliced bell pepper or cucumbers. Dip whatever you want into the delicious hummus!
Don’t forget to sprinkle the hummus with homemade Cinnamon Roasted Pepitas for additional crunch and flavor!
Storage Tips
- Chilling: Store the hummus in an airtight container in the refrigerator for up to one week.
- Freezing: You can store the hummus in a freezer safe container and freeze for up to 3 months. Thaw completely before serving.
Looking for more Pumpkin Recipes?
Don’t let pumpkin season pass by without try a few of our favorite pumpkin recipes.
- Pumpkin Pie
- Pumpkin Bread
- Baked Pumpkin Donuts
- Peanut Butter Pumpkin Dog Treats
- Pumpkin Pasta Sauce
- Pumpkin Chocolate Chip Cookies
Did you try this creamy pumpkin hummus recipe? Leave a recipe rating and review below.
Pumpkin Hummus
Ingredients
- 15 ounces chickpeas , (garbanzo beans) drained and rinsed (1 can)
- 3/4 cup pumpkin puree
- 2 tablespoons oil, use a neutral flavored oil like olive oil or avocado oil
- 2 tablespoons tahini
- 2 tablespoons maple syrup , plus extra for drizzling
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- cinnamon spice pepitas, for garnish
Instructions
- Add all of the ingredients for the hummus (chickpeas to nutmeg) to the bowl of a food processor. Pulse until smooth, scraping down the sides of the bowl as needed.
- Transfer the hummus to a bowl for serving. Drizzle extra maple syrup on top and sprinkle with cinnamon spice pepitas, as desired. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- Chilling: Store leftovers in an airtight container in the refrigerator for up to one week.
- Freezing: You can store the hummus in a freezer safe container and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love how this can go either sweet or savory – perfect for appetizer spreads OR dessert!
This is a great recipe for pumpkin hummus. Will be making this often this fall!
This is a great recipe. We just made this and the taste is great. I did not have any tahini and it still turned out great.
I’m so glad to hear you loved this, Katy! Thanks for your feedback.