Why You’ll Love This Spiced Pumpkin Hummus

• It’s a total crowd-pleaser. This isn’t your average hummus, and people will notice. The familiar creaminess combined with the unexpected, warm spices makes it a conversation starter at any party or potluck.
• The texture is absolutely dreamy. We’re talking super smooth, luxuriously creamy, and perfectly spreadable. The trick is a little patience while the food processor does its work, blending everything into a silky-smooth consistency that’s perfect for dipping.
• It’s incredibly versatile. Sure, it’s a dip for pita chips and veggies, but don’t stop there. It’s an amazing spread for sandwiches, a stunning swirl on top of a bowl of soup, or even a unique topping for grilled chicken.
• It feels like a cozy celebration. The warm spices and rich pumpkin flavor just encapsulate the essence of fall. Making this hummus is a simple, joyful ritual that really gets you into the seasonal spirit.

Ingredients & Tools

• 1 (15 oz / 425 g) can chickpeas, rinsed and drained
• 1 cup (245 g) pure pumpkin purée (not pumpkin pie filling!)
• 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon)
• 1/4 cup (60 ml) good-quality tahini, well-stirred
• 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
• 1 small clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper (or to taste)
• 1/2 tsp fine sea salt, plus more to taste
• 2-4 tbsp (30-60 ml) ice water

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

The quality of your ingredients really shines here, so use the best you can. A good, runny tahini makes all the difference for creaminess, and fresh lemon juice provides the essential bright acidity that balances the rich pumpkin and spices. Don’t skip the ice water—it’s the secret to achieving that light, fluffy texture.

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 Purée vs. Pie Filling. This is the most important distinction! Pure pumpkin purée contains just pumpkin. Pumpkin pie filling is pre-sweetened and spiced. Using the pie filling will result in a sweet, oddly spiced hummus, so please double-check your can.
• Toasting Your Spices. If you have an extra five minutes, toasting the cumin seeds (if you have them) or even the ground cumin and smoked paprika in a dry skillet over low heat for 1-2 minutes will wake up their oils and deepen their flavor exponentially. Just let them cool slightly before adding.
• The Tahini Test. Tahini naturally separates, with oil rising to the top. Before you measure, give the jar a really good stir until it’s completely smooth and uniform. This ensures you get the right consistency and flavor.
• Controlling the Heat. The cayenne pepper is there for a subtle, warm background note. If you’re sensitive to spice, start with a tiny pinch. If you love heat, feel free to add a bit more. You can always adjust at the end.

How to Make Spiced Pumpkin Hummus

Serving Suggestions

Complementary Dishes

• Warm Pita Bread or Pita Chips — The classic choice for a reason. The warm, soft bread is the perfect vehicle for scooping up large amounts of this creamy dip.
• A Crudité Platter with Apples and Pears — Go beyond carrots and celery. Thinly sliced crisp apples and juicy pears offer a fantastic sweet and crunchy contrast to the spiced hummus.
• As a Spread on a Turkey Sandwich — Swap out mayo or mustard for a layer of this hummus. It adds incredible moisture and flavor, especially with roasted turkey, arugula, and a little cranberry sauce.

Drinks

• A Crisp Hard Apple Cider — The effervescence and apple notes cut through the richness of the hummus beautifully, making each bite taste fresh again.
• Spiced Chai Tea (hot or iced) — This is a flavor harmony match. The warm spices in the tea will echo the cinnamon and cumin in the hummus, creating a wonderfully cohesive tasting experience.
• A Light-bodied Pinot Noir — The red fruit notes and low tannins in a Pinot Noir won’t overpower the hummus and will complement its earthy, autumnal character.

Something Sweet

• Simple Ginger-Molasses Cookies — The bold, spicy ginger is a fantastic palate-cleanser after the savory hummus and leads perfectly into a sweet ending.
• Pumpkin Bread or Muffins — Double down on the pumpkin theme! A slice of moist, not-too-sweet pumpkin bread feels like a natural and very satisfying progression.
• Dark Chocolate with Sea Salt — A few squares of high-quality dark chocolate provide a bitter, rich contrast that somehow just works after the spiced, creamy dip.

Top Mistakes to Avoid

• Mistake: Using pumpkin pie filling instead of pure purée. I know I’ve said it, but it’s the number one hummus-ruiner. The added sugar and spices will make your savory dip taste confusingly like a dessert gone wrong.
• Mistake: Not processing it long enough. Impatience is the enemy of creamy hummus. Those 2-3 minutes of processing with the ice water are non-negotiable. This is what incorporates air and breaks down the chickpeas completely for that smooth texture.
• Mistake: Skipping the taste-and-adjust step. Everyone’s palate is different. The amounts of salt, lemon, and spice I provide are a starting point. Your hummus might need a little more love to make it perfect for you.
• Mistake: Adding too much liquid too fast. Drizzle the ice water in slowly while the processor is running. If you dump it all in at once, you might make the hummus too thin and it could separate or become greasy.

Expert Tips

• Tip: For ultimate luxury, use dried chickpeas. If you’re planning ahead, cooking your own chickpeas from dried results in a noticeably creamier and more flavorful hummus. Just soak them overnight, then simmer until very tender.
• Tip: Let it rest before serving. Hummus tastes best after the flavors have had a little time to mingle. If you can, make it an hour or two ahead, cover it, and let it sit at room temperature. The spices will bloom and the texture will settle perfectly.
• Tip: Get creative with garnishes. Besides the classic drizzle of oil, try a swirl of pomegranate molasses for a sweet-tart kick, a sprinkle of za’atar for an herby Middle Eastern twist, or some crumbled feta cheese for a salty contrast.
• Tip: Make a double batch for meal prep. This hummus keeps wonderfully in the fridge for up to 5 days. It’s a fantastic healthy snack to have on hand for quick lunches or after-school bites throughout the week.

FAQs

Can I make this Spiced Pumpkin Hummus ahead of time?
Absolutely, and honestly, it might even be better that way! The flavors have time to deepen and meld together beautifully. Store it in an airtight container in the refrigerator for up to 5 days. Before serving, let it sit out for about 20-30 minutes to take the chill off, give it a good stir, and add a fresh drizzle of olive oil.

My hummus is too thick. What can I do?
No problem at all—this is an easy fix. Simply put it back into the food processor and, with the motor running, drizzle in a little more ice water, one tablespoon at a time, until it reaches your desired consistency. You could also use a bit more lemon juice or olive oil, but water keeps it light without making it oily or too tart.

Can I freeze pumpkin hummus?
You can, but with a caveat. The texture may change slightly upon thawing, becoming a bit grainier or less creamy. If you do freeze it, place it in an airtight container, leaving a little space for expansion, and use it within 2-3 months. Thaw it overnight in the refrigerator and then re-whip it in the food processor with a tiny splash of water or lemon juice to bring back the smoothness.

I don’t have a food processor. Can I use a blender?
Yes, a high-powered blender will work, but you’ll need to be patient. You might have to stop and scrape down the sides more frequently to ensure everything gets blended evenly. Start on a low speed and gradually increase it to avoid straining your blender’s motor. A little more liquid might also be necessary to get it moving.

Is there a substitute for tahini?
Tahini provides a distinct, nutty flavor and crucial creaminess. If you absolutely must substitute it, you could try using a smooth, unsweetened nut butter like almond or cashew butter, but the flavor will be different. Another option is to use plain Greek yogurt, though this will make the hummus tangier and less stable for long storage.