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pumpkin curry hummus in a white and orange bowl
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5 from 7 votes

Pumpkin Hummus

Pumpkin Curry Hummus is a great healthy snack. By adding pumpkin puree and curry powder to this homemade blend you end up with the perfect fall appetizer.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 12 servings


  • 10 ounces pumpkin puree see note
  • 13.5 oz chickpeas 1 can, drained and rinsed
  • 3 tablespoons tahini
  • 1 clove garlic
  • 2 tablespoons lemon juice
  • 1-2 tablespoons curry powder
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil amount may vary depending on preference


  • In a food processor fitted with a blade, process pumpkin, chickpeas, tahini and garlic until fairly smooth. Scrape sides and process again.
  • Add lemon juice, curry powder and salt. With the processor running, slowly pour in a thin stream of olive oil. Stop adding the olive oil once you've reached your desired consistency. It should process until smooth.
  • Add additional salt to taste. Serve with tortilla chips, crostini, or fresh veggie sticks.


Recipe makes about 3 cups of hummus.
Amount of pumpkin puree may vary depending on preference. Use anywhere from half to entire 15 oz can of pumpkin puree.


Calories: 106kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 166mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3690IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg