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There’s something about autumn that just makes you crave cozy, vibrant food, isn’t there? And honestly, this Pumpkin Hummus with Veggie Sticks is exactly what I find myself making on repeat when the leaves start to turn. It’s not your standard hummus—it’s a little sweeter, a little earthier, and has this gorgeous sunset-orange color that just makes you happy to look at. I love how the pumpkin puree makes it incredibly creamy, while the classic hummus ingredients keep it grounded and savory. It’s the perfect thing to whip up for a quick snack, to bring to a gathering, or just to have in the fridge for when you need a little pick-me-up. It’s surprisingly simple, and the smell of toasted cumin and garlic while you’re making it… it’s just pure comfort. You’re going to love how it comes together.

Why You’ll Love This Pumpkin Hummus with Veggie Sticks

It’s a flavor adventure. The combination of earthy chickpeas and sweet, mellow pumpkin is honestly a match made in heaven. It’s familiar yet exciting, with warm spices that make it feel like a hug in a bowl.
It’s incredibly versatile. You can enjoy it as a simple snack with veggie sticks, sure, but it also makes a fantastic spread for sandwiches, a vibrant topping for grain bowls, or even a unique dip for your holiday table.
The texture is dreamily smooth. Using canned pumpkin puree and a good food processor gives you the creamiest, silkiest hummus you can imagine—no grainy bits in sight. It’s just so satisfying to dip into.
It’s a beautiful, seasonal showstopper. That rich, orange hue is naturally stunning. Drizzle it with a little olive oil, sprinkle on some pepitas, and it looks like something from a fancy cafe, with minimal effort.

Ingredients & Tools

1 (15 oz) can chickpeas, rinsed and drained
1 cup pure pumpkin puree (not pumpkin pie filling!)
1/4 cup tahini, well-stirred
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil, plus more for drizzling
1 small garlic clove, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
1/4 to 1/2 tsp fine sea salt, to taste
2-3 tbsp cold water, as needed
For serving: An assortment of fresh vegetable sticks (carrots, cucumbers, bell peppers, celery)

Tools: A food processor or high-speed blender, a rubber spatula, and a small skillet for toasting spices (optional but recommended).

Don’t skip the step of toasting your cumin if you can—it really wakes up the oils and makes the flavor so much deeper and more aromatic. And using pure pumpkin puree is key; the pie filling has sugar and spices already added, which would throw off the whole balance here.

Nutrition (per serving)

Calories: 180 kcal
Protein: 6 g
Fat: 10 g
Carbohydrates: 18 g
Fiber: 5 g

Serves: 6 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

Tahini texture matters. Tahini can separate in the jar, so give it a really good stir until it’s smooth and uniform before you measure it. A runny, well-incorporated tahini will blend into the hummus much more easily.
Toasting spices is a game-changer. If you have an extra two minutes, toss your cumin in a dry skillet over medium heat until it’s fragrant. It deepens the flavor profile immensely and makes the hummus taste like it simmered for hours.
Don’t be shy with the salt and acid. Hummus needs a good amount of seasoning to really sing. Start with the lower amount of salt and lemon juice, then taste and adjust after blending. You’ll be surprised how much it can transform the dip.
The power of cold water. That splash of cold water at the end is the secret to ultra-creamy hummus. It helps the ingredients emulsify and whip up into a light, fluffy texture that’s just perfect for dipping.

How to Make Pumpkin Hummus with Veggie Sticks

Step 1: First, let’s get our spices ready. If you’re toasting the cumin, place a small, dry skillet over medium heat. Add the cumin and shake the pan frequently for about 1-2 minutes, until you can really smell its warm, nutty aroma. Be careful not to burn it! Transfer it to a small bowl to cool slightly. This little step adds so much depth.

Step 2: Now, to the food processor. Add the rinsed and drained chickpeas, pumpkin puree, tahini, lemon juice, olive oil, minced garlic, the (toasted) cumin, smoked paprika, cinnamon, and your starting amount of salt. The cinnamon might seem like a wild card, but trust me—it adds a subtle warmth that complements the pumpkin beautifully without making it taste like dessert.

Step 3: Secure the lid on your processor and blend! Start on low to get things combined, then ramp up to high speed. Let it run for a good minute or two. You’ll notice it might be a bit thick or even look a little grainy at this point. That’s totally normal and exactly what we’re going to fix next.

Step 4: With the processor still running, slowly stream in 2 tablespoons of cold water through the feed tube. Watch the magic happen—the hummus will suddenly become paler, smoother, and incredibly creamy. Let it process for another full minute to get it extra fluffy. If it still seems a bit thick for your liking, add the remaining tablespoon of water.

Step 5: This is the most important step: taste it! Stop the processor, grab a spatula, and scrape down the sides. Have a little taste. Does it need more salt? A bit more zing from lemon juice? Maybe another pinch of smoked paprika? Adjust the seasonings to your preference and give it one last quick blend.

Step 6: While the hummus is doing its thing, prep your veggie sticks. Wash and dry your carrots, cucumbers, bell peppers, and celery. Slice them into sticks that are comfortable to hold and dip. I like to keep them all roughly the same size so your platter looks neat and inviting.

Step 7: To serve, transfer your beautiful orange hummus to a shallow bowl. Use the back of a spoon to create swirls on the surface—these little grooves are perfect for catching the olive oil. Drizzle generously with more extra virgin olive oil, and maybe a final sprinkle of smoked paprika or some toasted pepitas for a bit of crunch.

Step 8: Arrange your fresh, colorful veggie sticks around the bowl of hummus. The contrast of the bright veggies against the deep orange dip is just gorgeous. It’s now ready to be devoured! You can serve it immediately, or for even better flavor, let it sit in the fridge for an hour to let the flavors meld together.

Serving Suggestions

Complementary Dishes

Warm Pita Bread or Flatbread — There’s nothing quite like tearing off a piece of soft, warm bread and scooping up a generous amount of this hummus. The warmth plays off the cool, creamy dip perfectly.
A Simple Quinoa Salad — A lemony quinoa salad with chopped herbs and diced cucumber makes a fantastic light lunch alongside the hummus. It keeps the meal feeling fresh and balanced.
Grilled Halloumi Cheese — The salty, squeaky texture of pan-fried halloumi is an incredible contrast to the smooth, spiced hummus. It’s a little bit of salty, savory heaven.

Drinks

Crisp Apple Cider — The sweet and tart notes of a cold apple cider complement the earthy pumpkin and warm spices in the hummus, making it a quintessential autumn pairing.
Earl Grey Tea (Iced or Hot) — The bergamot in Earl Grey has a lovely citrusy-floral quality that cuts through the richness of the tahini and olive oil in a really refreshing way.
A Light-bodied Red Wine — A glass of something like a Gamay or a Pinot Noir won’t overpower the hummus. Its bright red fruit notes work surprisingly well with the smoky paprika.

Something Sweet

Dark Chocolate and Orange Biscotti — The bitter dark chocolate and zesty orange are a classic pair for the warm spices in the hummus, offering a sophisticated end to your snack or meal.
Spiced Pear Galette — A rustic, free-form tart with tender, cinnamon-spiced pears feels like a natural, cozy progression after the savory pumpkin flavors.
Simple Honey-Sweetened Yogurt — A bowl of thick Greek yogurt with a drizzle of honey and some walnuts is light, simple, and cleanses the palate beautifully after the garlic and cumin.

Top Mistakes to Avoid

Mistake: Using pumpkin pie filling instead of puree. This is the number one error! Pumpkin pie filling is pre-sweetened and spiced, which will make your savory hummus taste confusingly like a dessert. Always double-check the can label.
Mistake: Not blending long enough. Impatience is the enemy of creamy hummus. Let the food processor run for a full two minutes after adding the water. This whips air into it, creating that dreamy, cloud-like texture we’re after.
Mistake: Skipping the taste-and-adjust step. Blending everything and just assuming it’s done is a common pitfall. The flavors need a moment to marry, and your personal taste buds are the final judge. Always taste and tweak the salt and lemon.
Mistake> Using old, stale spices. Ground spices lose their potency over time. If your cumin or paprika has been in the cupboard for over a year, it’s probably lost its punch. Fresh spices make a world of difference in a simple recipe like this.

Expert Tips

Tip: Peel your chickpeas for ultimate luxury. Yes, it’s a bit tedious, but if you have the time, pop the skins off your canned chickpeas. It removes the source of any grittiness and results in a hummus so smooth it’s almost like a mousse.
Tip: Chill before serving for deeper flavor. While you can eat it right away, letting the hummus rest in the fridge for at least an hour allows the garlic to mellow and all the spices to fully integrate. The flavor becomes more rounded and complex.
Tip> Get creative with your garnishes. Don’t just stop at olive oil. A sprinkle of za’atar, some chopped fresh parsley, a dusting of sumac, or even a swirl of harissa can take your hummus in a whole new delicious direction.
Tip: Use it as a sandwich spread. This hummus is far too good to be confined to a dip bowl. Slather it on bread for a turkey or veggie sandwich—it adds incredible moisture and flavor that mayo just can’t compete with.

FAQs

Can I make this pumpkin hummus ahead of time?
Absolutely, and honestly, it might even be better that way! You can make it up to 3 days in advance. Store it in an airtight container in the fridge. The flavors have time to meld and deepen, and the texture firms up just a touch, making it perfect for scooping. Just give it a good stir and let it sit at room temperature for about 15 minutes before serving to take the chill off.

My hummus turned out too thick. What did I do wrong?
Don’t worry, this is an easy fix! You probably just need a bit more liquid. With the food processor running, slowly stream in more cold water, one tablespoon at a time, until it reaches your desired consistency. The amount of water needed can vary based on the thickness of your tahini and pumpkin puree, so it’s not a one-size-fits-all measurement.

I don’t have a food processor. Can I use a blender?
You can, but you’ll need to be a bit more patient. A high-speed blender will work, but you might have to stop and scrape down the sides more frequently to ensure everything gets blended evenly. You may also need to add a touch more water to help get the blades moving. A food processor is ideal, but a powerful blender is a good backup.

Is it possible to roast my own pumpkin for this?
For sure, if you’re feeling ambitious! Roasting a sugar pumpkin will give you a deeper, caramelized flavor. Just halve and seed a small sugar pumpkin, roast it cut-side down until tender, scoop out the flesh, and puree it until smooth. Let it cool completely and drain off any excess liquid before using it in the recipe. It’s a extra step, but the flavor payoff is fantastic.

How long will the veggie sticks stay fresh with the hummus?
The hummus itself will last for 3-4 days in the fridge, but I’d recommend slicing the veggie sticks fresh on the day you plan to serve them. Vegetables like carrots and bell peppers can be prepped a few hours ahead and stored in cold water in the fridge to keep them crisp, but cucumbers can get watery. For the best texture and crunch, fresh is always best.

Pumpkin Hummus With Veggie Sticks

Cost Level $

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 6

Total Time 15 minutes

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Make this easy Pumpkin Hummus with Veggie Sticks for a creamy, flavorful fall snack or appetizer. Ready in 15 minutes! Get the simple recipe here.

Ingredients

For the hummus:

1 can chickpeas (15 oz, rinsed and drained)
1 cup pure pumpkin puree
1/4 cup tahini (well-stirred)
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil (plus more for drizzling)
1 small clove garlic (minced)
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
1/4 to 1/2 tsp fine sea salt (to taste)
2-3 tbsp cold water (as needed)

For serving:

assortment of fresh vegetable sticks (carrots, cucumbers, bell peppers, celery)

Instructions

01
First, let’s get our spices ready. If you’re toasting the cumin, place a small, dry skillet over medium heat. Add the cumin and shake the pan frequently for about 1-2 minutes, until you can really smell its warm, nutty aroma. Be careful not to burn it! Transfer it to a small bowl to cool slightly. This little step adds so much depth.
02
Now, to the food processor. Add the rinsed and drained chickpeas, pumpkin puree, tahini, lemon juice, olive oil, minced garlic, the (toasted) cumin, smoked paprika, cinnamon, and your starting amount of salt. The cinnamon might seem like a wild card, but trust me—it adds a subtle warmth that complements the pumpkin beautifully without making it taste like dessert.
03
Secure the lid on your processor and blend! Start on low to get things combined, then ramp up to high speed. Let it run for a good minute or two. You’ll notice it might be a bit thick or even look a little grainy at this point. That’s totally normal and exactly what we’re going to fix next.
04
With the processor still running, slowly stream in 2 tablespoons of cold water through the feed tube. Watch the magic happen—the hummus will suddenly become paler, smoother, and incredibly creamy. Let it process for another full minute to get it extra fluffy. If it still seems a bit thick for your liking, add the remaining tablespoon of water.
05
This is the most important step: taste it! Stop the processor, grab a spatula, and scrape down the sides. Have a little taste. Does it need more salt? A bit more zing from lemon juice? Maybe another pinch of smoked paprika? Adjust the seasonings to your preference and give it one last quick blend.
06
While the hummus is doing its thing, prep your veggie sticks. Wash and dry your carrots, cucumbers, bell peppers, and celery. Slice them into sticks that are comfortable to hold and dip. I like to keep them all roughly the same size so your platter looks neat and inviting.
07
To serve, transfer your beautiful orange hummus to a shallow bowl. Use the back of a spoon to create swirls on the surface—these little grooves are perfect for catching the olive oil. Drizzle generously with more extra virgin olive oil, and maybe a final sprinkle of smoked paprika or some toasted pepitas for a bit of crunch.
08
Arrange your fresh, colorful veggie sticks around the bowl of hummus. The contrast of the bright veggies against the deep orange dip is just gorgeous. It’s now ready to be devoured! You can serve it immediately, or for even better flavor, let it sit in the fridge for an hour to let the flavors meld together.