When fall rolls around, pumpkin finds its way into everything from pies to pasta but have you tried it in hummus? Spicy Pumpkin Hummus is a bold, creamy dip that combines the earthy sweetness of pumpkin with the classic flavors of chickpeas, tahini, and garlic. With a hint of spice from chili flakes or cayenne, it’s perfect for holiday gatherings, fall snack boards, or as a healthy seasonal spread.
Spicy Pumpkin Hummus
Equipment
- food processor
- Rubber spatula
- Measuring spoons
- serving bowl
- cutting board and knife for garlic and garnishes
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pumpkin purée (not pie filling)
- 3 tbsp tahini
- 2 cloves garlic, minced
- 3 tbsp olive oil (plus more for drizzling)
- 1 lemon, juiced
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.25–0.5 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2–3 tbsp cold water (to adjust texture)
Instructions
- Drain and rinse chickpeas. For extra-smooth hummus, rub them in a towel to remove skins.
- In a food processor, combine chickpeas, tahini, garlic, lemon juice, and pumpkin purée. Blend until thick and mostly smooth.
- Add cumin, paprika, cayenne, salt, and pepper. With processor running, drizzle in olive oil. Blend until creamy.
- Add cold water, 1 tablespoon at a time, until hummus reaches desired consistency.
- Transfer to a serving bowl. Drizzle with olive oil and garnish with paprika, chili flakes, seeds, or herbs.
Notes
What is Spicy Pumpkin Hummus?
Spicy Pumpkin Hummus is a variation of traditional Middle Eastern hummus. It’s made with chickpeas, tahini, garlic, lemon juice, and olive oil, blended with pumpkin purée and a kick of spice. The pumpkin makes it creamier, slightly sweet, and beautifully seasonal, while spices like smoked paprika, cayenne, or harissa add depth and heat. It’s both comforting and exciting—perfect for dipping or spreading.
Ingredients You’ll Need
This recipe makes about 3 cups of hummus.
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pumpkin purée (not pumpkin pie filling)
- 3 tablespoons tahini
- 2 garlic cloves, minced
- 3 tablespoons olive oil (plus extra for drizzling)
- Juice of 1 lemon
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼–½ teaspoon cayenne pepper (adjust to spice level)
- Salt and black pepper to taste
- 2–3 tablespoons cold water (to adjust texture)
Garnishes (optional but recommended)
- Olive oil drizzle
- Toasted pumpkin seeds (pepitas)
- Extra paprika or chili flakes
- Fresh parsley
Substitutions
- Chickpeas: use white beans for a smoother dip.
- Tahini: substitute with almond butter or sunflower seed butter.
- Spice: swap cayenne for harissa paste or chili oil for smoky heat.
Step-by-Step Instructions
Step 1: Prepare ingredients
Drain and rinse chickpeas. For an extra-smooth hummus, peel chickpea skins by rubbing them in a towel.
Step 2: Blend base
In a food processor, combine chickpeas, tahini, garlic, lemon juice, and pumpkin purée. Blend until thick and mostly smooth.
Step 3: Add seasoning and oil
Add cumin, paprika, cayenne, salt, and pepper. With processor running, drizzle in olive oil. Blend until creamy.
Step 4: Adjust texture
Add cold water, 1 tablespoon at a time, until hummus reaches desired consistency.
Step 5: Garnish and serve
Transfer to a bowl. Drizzle with olive oil, sprinkle with paprika or chili flakes, and top with pumpkin seeds or parsley.
Tips for the Best Pumpkin Hummus
- Peel chickpeas for ultra-smooth texture.
- Use ice-cold water to whip hummus into a light, fluffy consistency.
- Taste and adjust seasoning—more lemon for brightness, more cayenne for spice.
- Let it chill 30 minutes before serving for flavors to develop.
Variations
This dip is incredibly versatile:
- Sweet-spicy version: Add a drizzle of maple syrup for sweet heat.
- Roasted pumpkin hummus: Use roasted pumpkin instead of canned for smoky depth.
- Curried pumpkin hummus: Add curry powder for warm, aromatic flavor.
- Festive swirl: Top with cranberry sauce for a holiday twist.
Storage and Make-Ahead
- Refrigerator: Store in an airtight container up to 5 days.
- Freezer: Freeze up to 2 months. Thaw overnight and stir before serving.
- Make-ahead: Perfect for prepping before parties or holidays.
Serving Ideas
Spicy Pumpkin Hummus is a crowd-pleaser for every occasion:
- Serve with pita bread, crackers, or fresh veggies.
- Spread on sandwiches, wraps, or toast.
- Add to charcuterie or snack boards.
- Use as a topping for grain bowls or roasted vegetables.
Nutrition Breakdown
Two tablespoons of hummus contain about 70–90 calories, 3 grams protein, 6 grams carbs, and 5 grams fat. Pumpkin adds fiber, vitamin A, and antioxidants, making it a nutritious seasonal dip.
Conclusion
Spicy Pumpkin Hummus is the ultimate fall dip—creamy, flavorful, and full of seasonal flair. With chickpeas, tahini, pumpkin, and a kick of spice, it’s a versatile recipe that works for snacks, appetizers, or meal prep. Easy to make ahead and customizable with different spices or toppings, this hummus will be a festive addition to your fall recipe collection.
FAQs
Can I make this without tahini?
Yes, use almond butter or sunflower seed butter.
Is pumpkin hummus sweet?
No, it’s savory with earthy sweetness. You can add maple syrup for a sweet-spicy version.
Can I roast my own pumpkin?
Yes, roasted pumpkin adds rich, smoky flavor.
How spicy is this recipe?
It’s moderately spicy, but you can adjust cayenne to your preference.
Can I make this vegan?
Yes, the recipe is naturally vegan and dairy-free.