Pumpkin Hummus

This Pumpkin Hummus is my fall-inspired twist on classic homemade hummus. It’s creamy, lightly spiced, and incredibly easy to make. If you love hummus as much as I do, this version with real pumpkin puree and curry powder is a fun seasonal change that still tastes familiar and delicious.

Krissy’s Notes

I always have the basics for hummus in my pantry which include canned chickpeas, tahini, garlic, lemon. So when fall rolls around and I’m craving something a little different, this pumpkin hummus is the first thing I make. It blends just as quickly as traditional hummus but has a warm, earthy flavor that feels perfect for the season.

For anyone who loves my Roasted Garlic Beet Hummus, this one fits right into the rotation. And because I’m always baking with tahini these days, thanks to my obsession with things like Chocolate Tahini Banana Bread, I always have tahini on hand, which makes this a no-brainer snack.

What You’ll Need To Make It

The complete recipe with quantities is in the recipe card below, but here’s a quick look at what makes this fall hummus work:

• Pumpkin puree: Adds color, creaminess, and a subtle sweetness.
• Chickpeas: The classic hummus base that keeps everything thick and smooth.
• Tahini: Adds richness and a nutty sesame flavor.
• Garlic & lemon: Brighten the dip and balance the pumpkin.
• Curry powder: Gives warmth and depth; adjust to taste.
• Olive oil: Makes the final texture velvety and smooth.

How to Make Pumpkin Hummus

Full ingredients and instructions are in the recipe card below; here’s a quick summary.

1. Blend the base. Puree the pumpkin, chickpeas, tahini, and garlic until mostly smooth.
2. Add seasoning. Blend in lemon juice, curry powder, and salt.
3. Stream in olive oil. Add just enough to get the texture creamy and spreadable.
4. Taste and adjust. Add more salt, lemon, or curry if you want a stronger flavor.

Substitutions and Variations

A couple ideas if you want to change things up:

• Swap curry powder for smoked paprika for a more savory dip.
• Add roasted garlic for extra richness.
• Use butternut squash puree instead of pumpkin.

Serving Ideas

This dip is great with fresh veggies, crostini, or pita chips, but you can get creative. Try mixing leftover pumpkin hummus into:

• Your turkey salad or chicken salad (especially with leftover Thanksgiving turkey).
• Deviled egg filling for a fun fall version.
• A one-pot chicken and rice bake for added creaminess.
• Ground beef for savory fall-themed burgers.

Leftovers and Storage

Pumpkin hummus keeps very well. Store it in an airtight container and refrigerate for up to 4 days. Stir before serving.