Pumpkin Hummus

Written by
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
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Leah Maroney
Updated 10/01/19
Pumpkin Hummus

 The Spruce Eats / Leah Maroney
  • Total: 10 mins
  • Prep: 7 mins
  • Cook: 3 mins
  • Yield: 1 pint (Serves 8)

Pumpkin hummus is roasted garlic hummus’ cool, fall-friendly cousin. The pumpkin adds delicious flavor, smooth creamy texture, and a boost of nutrition. It’s mellow, but delicious and is the perfect way to mix up your appetizer game.

We sauté the garlic and sage in a little olive oil before adding it to the garbanzo beans and other ingredients. This creates a nice toasted flavor profile and cuts down on the impact of the garlic. You won’t have to worry about blowing anyone away with your breath after eating this delicious dip.

 If you have a blender or food processor, you can make this appetizer in less than 10 minutes. You can also make it ahead of time. The flavors will continue to develop while in the refrigerator and it will keep in an airtight container for at least a week.

Serve the pumpkin hummus with your favorite pita chips, sliced vegetables, or some fluffy pita bread. It’s also great on salads or with chicken. 

Ingredients

  • 1/4 cup, plus 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 2 tablespoons fresh sage (chopped)
  • 1 (15-ounce) can chickpeas
  • 3/4 cup pumpkin purĂ©e
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • For garnish: Toasted pumpkin seeds, sage, ground paprika, olive oil, salt
  • For serving: Pita chips, pita bread, fresh vegetables

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pumpkin hummus
     The Spruce Eats / Leah Maroney

  2. Add 2 tablespoons of olive oil to a sauté pan. Heat on medium heat until hot. Add the garlic and chopped sage. Sauté until the garlic is browned. Remove the pan from the heat immediately. 

    Sauté the garlic and sage
     The Spruce Eats / Leah Maroney

  3. Add the garbanzo beans, pumpkin purée, lemon juice, tahini, salt, pepper, cumin, and paprika to a high-speed blender or a food processor. 

    Add the ingredients to a blender
     The Spruce Eats / Leah Maroney

  4. Begin blending. As you blend, drizzle in the remaining 1/4 cup of olive oil. Blend until completely smooth. Taste and add more salt to your liking.

    Blend while adding the olive oil
     The Spruce Eats / Leah Maroney

  5. Top the hummus with more olive oil, salt, paprika, chopped sage, and roasted pumpkin seeds if you wish. Serve with pita, pita chips, or fresh veggies for dipping.

    Pumpkin Hummus
     The Spruce Eats / Leah Maroney

Recipe Variations

  • You can add more or less salt and lemon juice as you wish. Taste as you go and adjust the seasoning.
  • If you love garlic, add another clove.
  • You can add other spices, like nutmeg and cinnamon. 
  • If you like spicy food, add 1/4 teaspoon of cayenne pepper.
  • You can also add a teaspoon of ground smoked chipotle pepper to add a smoky flavor.
  • You can substitute a can of white beans for the garbanzo beans. They will make the hummus even smoother and creamier.

Tips

  • Use a good quality blender or food processor in order to create the smoothest hummus possible.
  • Make sure to add in the extra olive oil as you are blending. Add in more olive oil if you want a thinner texture.