Pumpkin Hummus Dip is the kind of fall recipe that turns simple ingredients into something festive and flavorful. I first made it one Halloween when I had leftover pumpkin puree from pie. I wanted something savory but light, and blending it with chickpeas, tahini, and spices gave me the creamy hummus recipe twist I didn’t know I needed. Since then, this has been a go-to healthy fall appetizer. It’s smooth, smoky, and ready in just 15 minutes, making it one of those savory pumpkin recipes you’ll want on repeat during the season.
If you’ve been searching for the best Pumpkin Hummus Dip or wondering what to make with pumpkin puree, this is the recipe that will impress.
Why You’ll Love This Recipe
- Creamy hummus recipe texture that spreads like velvet
- Bold, smoky flavors perfect for Halloween gatherings
- Quick and easy—ready in 15 minutes
- Naturally a Mediterranean diet recipe for healthier eating
- Budget-friendly homemade hummus anyone can master
- A healthy fall appetizer that pairs with almost anything
A Quick History of Hummus and Pumpkin
Hummus has been enjoyed in Middle Eastern kitchens for centuries. Chickpeas, tahini, garlic, and lemon are the foundation of this creamy dip. Over time, cooks worldwide started creating variations. The idea of blending pumpkin puree with hummus is more recent, mostly popularized in the U.S. as a seasonal savory pumpkin recipe. Today, it’s loved for its creamy texture and festive orange hue that makes it perfect for a Halloween table.
Ingredients for Halloween Pumpkin Hummus Dip
Main Ingredients:
- 1 (15-ounce) can chickpeas and liquid (undrained)
- 1 (15-ounce) can pure pumpkin puree
- 2 garlic cloves, minced
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes or Aleppo pepper, plus more for garnish
- Kosher salt and black pepper (about ½ tsp each)
- 3 tablespoons tahini
- Juice of 1 lemon
- Extra virgin olive oil
Optional Add-Ins:
- Roasted pumpkin seeds or pepitas (for garnish)
- Pita chips, crackers, or crudité for serving
For another savory pumpkin recipe, try this Pumpkin Soup Recipe or a creative Pumpkin Gnocchi.
Step-by-Step Instructions
Step 1 – Drain and Prep Chickpeas
Strain the chickpeas, keeping both beans and liquid.
Step 2 – Add to Food Processor
Place chickpeas, pumpkin puree, garlic, tahini, lemon juice, cumin, paprika, red pepper flakes, salt, and black pepper inside.
Step 3 – Blend Smooth
Run the food processor. Slowly add chickpea liquid until the mixture is smooth and creamy.
Step 4 – Taste and Adjust
Season again if needed, pulsing a few more times.
Step 5 – Serve and Garnish
Transfer to a bowl, drizzle olive oil, and top with pepitas or extra chili flakes.
This is as quick as preparing Pumpkin Baked Brie or crisp Air Fryer Pumpkin Fries.
Pro Tips for Success
- Use cold chickpeas for extra creaminess.
- Start with less spice and adjust later.
- Blend longer than you think—it makes a difference.
- Always drizzle olive oil before serving for shine and flavor.
Delicious Variations
- Spicy Pumpkin Hummus Dip – Add harissa or extra chili flakes.
- Sweet Pumpkin Hummus – Stir in maple syrup and cinnamon.
- Herb Pumpkin Hummus – Blend in parsley or cilantro for freshness.
Serving Suggestions
Serve Pumpkin Hummus Dip with:
- Pita chips, veggie sticks, or warm flatbread
- A side like Maroulosalata Greek Salad
- Party platters with Air Fryer Buffalo Cauliflower Bites
Nutrition Facts
<table style=”width:100%; border-collapse: collapse; margin-top: 20px;”> <thead> <tr style=”background-color: #f8f8f8;”> <th style=”border: 1px solid #ccc; padding: 10px; text-align: left;”>Nutrient</th> <th style=”border: 1px solid #ccc; padding: 10px; text-align: left;”>Amount (per serving)</th> </tr> </thead> <tbody> <tr> <td style=”border: 1px solid #ccc; padding: 10px;”>Calories</td> <td style=”border: 1px solid #ccc; padding: 10px;”>145</td> </tr> <tr> <td style=”border: 1px solid #ccc; padding: 10px;”>Carbohydrates</td> <td style=”border: 1px solid #ccc; padding: 10px;”>18g</td> </tr> <tr> <td style=”border: 1px solid #ccc; padding: 10px;”>Protein</td> <td style=”border: 1px solid #ccc; padding: 10px;”>6g</td> </tr> <tr> <td style=”border: 1px solid #ccc; padding: 10px;”>Fat</td> <td style=”border: 1px solid #ccc; padding: 10px;”>5g</td> </tr> <tr> <td style=”border: 1px solid #ccc; padding: 10px;”>Sodium</td> <td style=”border: 1px solid #ccc; padding: 10px;”>220mg</td> </tr> </tbody> </table>
Storage & Leftovers
- Fridge: Store Pumpkin Hummus Dip in an airtight container up to 5 days.
- Freezer: Freeze portions for up to 2 months.
- Reheat: Thaw and blend with a splash of lemon juice before serving.
FAQs
What should I dip in pumpkin hummus?
Pita chips, cucumbers, carrots, and crackers are great.
Is pumpkin hummus good for you?
Yes, it’s rich in fiber, protein, and healthy fats, making it a healthy fall appetizer.
What is hummus dip made of?
Traditional hummus is made of chickpeas, tahini, garlic, and lemon juice. This version adds pumpkin puree.
What is best to dip into hummus?
Fresh veggies, pita bread, or even pretzels work beautifully.
For more recipes follow me in page Facebook and Pinterest.
Conclusion
Now you know how to make the best Pumpkin Hummus Dip—creamy, smoky, and perfect for any fall table. Whether you’re hosting a Halloween party or just want a healthy snack, this recipe is a festive twist on homemade hummus. Try it, share it, and let me know how you put your spin on it!
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Pumpkin Hummus Dip – Healthy, Creamy, and Perfect for Fall
- Total Time: 10 minutes
- Yield: 6 servings 1x
Description
This Halloween Pumpkin Hummus Dip is creamy, smoky, and festive. Made with chickpeas, pumpkin puree, tahini, lemon, and spices, it’s the perfect healthy fall appetizer for parties or cozy nights.
Ingredients
1 (15-ounce) can chickpeas and their liquid (undrained)
1 (15-ounce) can pure pumpkin puree
2 medium garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes or Aleppo pepper, plus more for garnish
Kosher salt
Black pepper
3 tablespoons tahini
Juice of 1 lemon
Extra virgin olive oil
Roasted pumpkin seeds or toasted pepitas, for garnish (optional)
Pita chips, crackers, or crudité, for serving
Instructions
1. Separate the chickpeas and their liquid. Set a strainer over a bowl and pour the canned chickpeas through the strainer, reserving both the liquid and chickpeas.
2. To the bowl of a food processor, add the chickpeas, pumpkin puree, garlic, tahini, and lemon juice. Season with cumin, smoked paprika, red pepper flakes, salt, and black pepper.
3. Run the processor until blended. While blending, drizzle in the reserved chickpea liquid until smooth and creamy.
4. Taste and adjust seasoning as desired, then pulse to combine.
5. Transfer hummus to a bowl, drizzle with olive oil, sprinkle with pepitas and chili flakes, and serve with pita chips or vegetables.
Notes
Make ahead: Store in the fridge for up to 5 days.
For a spicier version, add more red pepper flakes or Aleppo pepper.
This recipe is naturally vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 batch
- Calories: 145
- Sugar: 2g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Pumpkin Hummus Dip, savory pumpkin recipe, creamy hummus recipe, Mediterranean diet recipe, healthy fall appetizer, what to make with pumpkin puree