If you’re looking for an easy fall appetizer that isn’t another pumpkin spice dessert, this Pumpkin Pie Hummus is a simple way to bring pumpkin into the savory side of the season. Made with chickpeas, pumpkin purée, tahini, lemon, garlic, and cumin, this creamy pumpkin hummus comes together in minutes with ingredients you may already have on hand.
It’s perfect for fall parties, Halloween gatherings, Thanksgiving appetizers, or an easy snack to keep in the fridge throughout the week. Serve it with fresh vegetables, crackers, or pita, or use it as a spread on toast and sandwiches.
Pumpkin recipes are everywhere once fall arrives, but many lean heavily into the sweet side of the season. This Pumpkin Pie Hummus offers something a little different.
I wanted a pumpkin hummus recipe that was flavorful but genuinely easy to make. No roasting, cooking, or long list of ingredients required. You simply add everything to a food processor or blender and blend until smooth.
The first time my team and I made this recipe, I took some to class that evening. As soon as I opened it, my students were intrigued and everyone wanted to try it. The garlic is noticeable without being overpowering, while lemon juice adds brightness and cumin complements the earthy flavor of the pumpkin and chickpeas.
You also don’t need an entire can of pumpkin. As one of my interns put it, using the whole thing would be “too pumpkiny.” Save the rest for another fall recipe like Pumpkin Dhal or a Pumpkin Pie Protein Smoothie.
Hummus is already a convenient way to include more legumes in your day, and adding pumpkin gives the classic dip a seasonal twist.
Chickpeas provide both plant-based protein and fiber, while tahini contributes unsaturated fats and helps create the creamy texture you expect from hummus. Pumpkin also provides nutrients and plant compounds, including beta-carotene, which the body can convert into vitamin A.
Together, these ingredients make Pumpkin Pie Hummus a flavorful plant-based snack that can be paired with vegetables, whole-grain crackers, or pita for an easy addition to meals and snacks.
Eating more plant foods, including beans and other legumes, is also one way to add more fiber and variety to your overall eating pattern. Rather than thinking about one food as “anti-inflammatory,” I encourage looking at the bigger picture: regularly including foods like vegetables, fruits, whole grains, legumes, nuts, and seeds can help support an anti-inflammatory eating pattern.
Making homemade Pumpkin Pie Hummus takes just a few minutes.
Add rinsed and drained chickpeas to a food processor along with pumpkin purée, tahini, fresh lemon juice, minced garlic, cumin, and salt. Add a small splash of cold water and blend until smooth. If the hummus is thicker than you’d like, gradually add more water until it reaches your preferred consistency.
Transfer the hummus to a serving bowl and finish with an extra sprinkle of cumin if you’d like.
Serve it with:
For an especially creamy hummus, you can remove the skins from the chickpeas before blending. It takes a little extra time, so consider it completely optional.
If you prefer a little heat, try adding smoked paprika or a small pinch of cayenne.
If you’ve ever been invited to a party where the host says, “Bring a snack to share!” and your mind immediately goes blank, I understand. Despite being a dietitian and food blogger, I’m often on the go, too. Last-minute grocery shopping followed by making an elaborate appetizer isn’t always realistic.
That’s one reason I love this Pumpkin Pie Hummus. It requires minimal prep, comes together quickly, and can be made ahead of time.
Its warm orange color also makes it a natural fit for a Halloween party, fall gathering, Friendsgiving, or Thanksgiving appetizer. Put it in a serving bowl with colorful vegetables, crackers, and pita, and you have an easy seasonal appetizer without spending your afternoon in the kitchen.
Store homemade pumpkin hummus in an airtight container in the refrigerator and enjoy it within about 4–5 days. If it thickens in the fridge, stir in a small splash of water before serving.
Yes. Tahini contributes to the classic hummus flavor and creamy consistency, but you can make the recipe without it. You can also experiment with sunflower seed butter or another seed or nut butter, keeping in mind that substitutions will change the flavor.
Yes. A high-speed blender can also work. You may need to stop several times to scrape down the sides and add a little extra water to help everything blend evenly.
Chickpeas create the most traditional hummus texture and flavor, but white beans such as cannellini or Great Northern beans can work well, too. They’ll create a slightly different but still creamy pumpkin dip.
This Pumpkin Pie Hummus is savory, not sweet. Pumpkin purée is combined with tahini, garlic, lemon, cumin, and salt rather than pumpkin pie spice and added sugar. Despite the name, think of it as a seasonal twist on traditional hummus rather than a dessert hummus.
Try serving it with sliced vegetables, pita, crackers, or toasted bread. You can also use it as a spread for sandwiches and wraps or add a spoonful to a grain bowl.
In a season filled with pumpkin spice lattes, muffins, breads, and desserts, Pumpkin Pie Hummus is an easy way to enjoy pumpkin in a completely different way.
It’s creamy, savory, plant-based, and easy enough to make when you need a last-minute fall appetizer or snack. Make a batch for your next Halloween party or Thanksgiving gathering, or keep it in the refrigerator for an easy dip or spread during the week.
If you’re looking for more easy plant-based appetizers and dips, try my Edamame Dip, Endive Boat Appetizer, or Black-Eyed Pea Dip.
1. Add the chickpeas, pumpkin purée, tahini, lemon juice, garlic, cumin, and salt to a food processor or high-speed blender.
2. Add 2 tablespoons of cold water and blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Continue adding cold water, 1 tablespoon at a time, until the hummus reaches your desired consistency.
4. Taste and adjust the lemon, cumin, or salt as desired.
5. Transfer to a serving bowl and sprinkle with additional cumin. Serve with fresh vegetables, pita, crackers, or toasted bread.
Optional: For a little smoky flavor or heat, add a pinch of smoked paprika or cayenne pepper.
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