Why You’ll Love This Spiced Pumpkin Hummus

• It’s the ultimate seasonal crowd-pleaser. This hummus bridges the gap for everyone. Hummus lovers get their creamy fix, and pumpkin pie enthusiasts get a savory nod to their favorite flavor. It’s a conversation starter that disappears fast from the platter.
• The texture is unbelievably smooth and luxurious. The pumpkin puree adds an extra dimension of creaminess that makes this dip feel incredibly indulgent. It spreads like a dream on crackers or pita without being overly heavy.
• It’s a fantastic way to use pantry staples. Canned chickpeas, canned pumpkin, tahini—this recipe is built on ingredients that are easy to keep on hand. When unexpected guests arrive or you need a quick dish to bring to a party, you’re likely already halfway there.
• The spice blend is warm and aromatic, not spicy. We’re using warming spices like cumin, smoked paprika, and a hint of cinnamon. It creates a deep, complex flavor profile that’s cozy and inviting without any actual heat, making it perfect for all palates.

Ingredients & Tools

• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 1 cup (245 g) pure pumpkin puree (not pumpkin pie filling)
• 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon)
• 1/4 cup (60 ml) well-stirred tahini
• 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
• 1 small garlic clove, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, for a subtle kick)
• 1/2 tsp fine sea salt, plus more to taste
• 2-4 tbsp (30-60 ml) ice water
• For serving: toasted pumpkin seeds, a drizzle of olive oil, extra paprika

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

The quality of your tahini really makes a difference here—look for one made from 100% sesame seeds with a pourable, drippy consistency. And that ice water? It’s the secret weapon for achieving that dreamy, cloud-like texture. A little goes a long way.

Serves: 6-8 | Prep Time: 15 minutes | Cook Time: 0 minutes (5 if toasting spices) | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Pumpkin Puree vs. Pumpkin Pie Filling. This is the most important distinction! Pumpkin pie filling is pre-sweetened and spiced. We want 100% pure pumpkin puree, which is unsweetened and allows us to control the savory spices ourselves. Double-check that can label.
• Toasting Your Spices is a Game Changer. If you have an extra three minutes, toasting the cumin and smoked paprika in a dry skillet over medium heat until fragrant will unlock their essential oils and deepen the flavor profile immensely. Just be careful not to burn them!
• Don’t Skip the Ice Water. It might seem like an odd addition, but adding cold water while the food processor is running is the key to super creamy hummus. It helps emulsify the fats and creates a light, airy consistency that you just can’t get otherwise.
• Taste as You Go with Garlic and Lemon. The potency of garlic and the tartness of lemons can vary. Start with the recommended amounts, then after blending, taste and adjust. You might want more zing from the lemon or a stronger garlic punch.

How to Make Spiced Pumpkin Hummus

Serving Suggestions

Complementary Dishes

• Warm Pita Bread or Flatbreads — There’s nothing quite like tearing off a piece of soft, warm bread and diving into this creamy dip. You can warm store-bought pita in the oven or quickly char it on a gas stove burner for a smoky flavor.
• A Crudité Platter with Autumnal Veggies — Go beyond carrots and celery. Think sliced apples (a fantastic sweet contrast), endive leaves, blanched broccoli, and colorful radishes. The variety in textures and flavors makes each bite interesting.
• As a Spread on Sandwiches or Wraps — This hummus is robust enough to be more than just a dip. Slather it on turkey or chicken sandwiches, or use it as a flavorful base in a veggie wrap with roasted vegetables and greens.

Drinks

• A Crisp Hard Cider or Apple Cider Mimosa — The apple notes in a dry cider complement the pumpkin and spices perfectly, cutting through the richness. For a brunch feel, a mimosa made with sparkling cider instead of orange juice is a delightful pairing.
• A Malty Amber Ale or Brown Ale — The caramel and toasty notes in these beers mirror the warm spices in the hummus without overwhelming them. It’s a cozy, grown-up pairing for a game day snack table.
• Spiced Hot Tea or Chai Latte — For a non-alcoholic option, a warm cup of chai or a spiced black tea echoes the cinnamon and cumin in the hummus, creating a wonderfully harmonious and comforting experience.

Something Sweet

• Simple Ginger-Molasses Cookies — The bold, spicy kick of a ginger cookie is a fantastic palate-cleanser after the savory, garlicky hummus. It’s a classic flavor combination that just works.
• Dark Chocolate with Sea Salt — A few squares of high-quality dark chocolate (70% cacao or higher) provide a bitter, rich contrast that highlights the sweetness of the pumpkin. The salt flakes tie everything back to the savory dip.
• Baked Apples with Cinnamon — A simple, warm dessert that feels like a natural extension of the meal. The soft, sweet apples continue the autumn theme without being too heavy.

Top Mistakes to Avoid

• Mistake: Using pumpkin pie filling instead of pure pumpkin puree. This is the number one way to end up with a sweet, oddly spiced hummus. The pie filling contains sugar and spices that will clash horribly with the garlic and tahini. Always check the label twice.
• Mistake: Not rinsing the chickpeas. The liquid in the can, called aquafaba, can be useful for other recipes (like vegan meringues!), but for hummus, it can add a tinny flavor and prevent the dip from getting ultra-smooth. A quick rinse makes a big difference.
• Mistake: Skipping the ice water. I’ve messed this up before too, thinking the tahini and oil would provide enough moisture. But it’s the cold water that creates the emulsion, leading to that light, whipped texture we all love. Don’t be shy with it.
• Mistake: Adding too much garlic too early. Raw garlic can become increasingly pungent as it sits. It’s best to start with a small clove and add more after tasting. You can always add more, but you can’t take it out!

Expert Tips

• Tip: For an unbelievably smooth hummus, peel your chickpeas. Yes, it’s a bit tedious, but if you have the time, popping the skins off each chickpea results in a texture that’s like velvet. It’s a pro-move for when you really want to impress.
• Tip: Make it a day ahead. Hummus almost always tastes better the next day. The flavors have more time to get to know each other. Just store it in an airtight container in the fridge and let it come to room temperature for about 30 minutes before serving.
• Tip: Get creative with your garnishes. Beyond pumpkin seeds, try toasted pine nuts, a sprinkle of za’atar, chopped fresh parsley or cilantro, or even a swirl of harissa for those who like heat. The garnish adds texture and a final flavor punch.
• Tip: If your tahini is thick and stubborn, warm it gently. Sometimes tahini can solidify at the bottom of the jar. Placing the jar in a bowl of warm water for a few minutes will loosen it up, making it easier to measure and blend smoothly.

FAQs

Can I make this hummus without a food processor?
You can, though a food processor is ideal for the creamiest results. A high-speed blender will work, but you may need to stop and scrape down the sides more frequently to ensure everything blends evenly. If you only have an immersion blender, try using a tall, narrow container to help create a vortex and pull the ingredients down towards the blade. It might be a bit more effort, but it’s definitely possible! The texture might be slightly more rustic, but it will still be delicious.

How long does spiced pumpkin hummus last in the fridge?
Stored in an airtight container, this hummus will keep beautifully in the refrigerator for up to 5 days. The flavors will continue to develop, so it might even taste better on day two or three. You might notice a little liquid separation on top after a day or so—this is completely normal. Just give it a good stir before serving. I don’t recommend freezing it, as the texture can become watery and grainy upon thawing.

My hummus tastes a bit bitter. What happened?
Bitterness usually comes from one of two places: the tahini or the chickpea skins. Some tahini brands, especially if they are made from unhulled sesame seeds, can have a naturally more bitter flavor. Try a different brand next time, looking for one made from hulled seeds. The other culprit could be the chickpea skins. If you didn’t rinse them well or if some skins remained, they can impart a slight bitterness. Peeling the chickpeas is the surefire fix for this.

Can I use fresh pumpkin instead of canned?
Absolutely! If you have the time, roasting your own sugar pumpkin (also called pie pumpkin) will give you an incredible, deep, caramelized flavor. Just halve a small pumpkin, scoop out the seeds, roast it cut-side down at 400°F (200°C) until tender, then scoop out the flesh and let it cool completely before using. Make sure it’s very dry—if it’s watery, your hummus might be too thin. You’ll need about 1 cup of puree.

Is this hummus vegan and gluten-free?
Yes, this recipe is naturally both vegan and gluten-free! It’s a fantastic option for sharing at parties where there might be dietary restrictions. Just be sure to check the labels on your serving accompaniments—like crackers or pita bread—to ensure they are also gluten-free if that’s a concern for your guests.