Creamy hummus gets a seasonal makeover with pumpkin, warm spices, and crunchy toasted pepitas. Served with homemade pita chips, this easy pumpkin hummus makes a delicious fall appetizer, snack, or party dip.
When pumpkin season arrives, it’s tempting to put it in everything from cakes to soups. But have you ever tried it in hummus? Pumpkin adds a naturally creamy texture, subtle sweetness, and beautiful golden color to classic chickpea hummus.
This version comes together quickly and gets extra flavor from lemon juice, garlic, tahini, cumin, and a little smoked paprika. A sprinkle of toasted pepitas on top adds the perfect crunch, while crisp pita chips make it easy to scoop up every bite.
Why You’ll Love This Pumpkin Hummus
This recipe is simple enough for a weekday snack but festive enough for a fall gathering. You can make the hummus ahead of time, toast the pepitas and pita chips while it chills, and have everything ready when guests arrive.
The flavor is savory rather than dessert-like, so don’t expect a sweet pumpkin dip. The pumpkin works alongside the chickpeas and tahini, while lemon and garlic keep the hummus bright and balanced.
Pumpkin Hummus
Ingredients
For the Pumpkin Hummus
- 1 can 15 oz/425 g chickpeas, drained and rinsed
- 1/2 cup pumpkin puree
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 tablespoons extra-virgin olive oil plus more for serving
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 2 –4 tablespoons cold water as needed
- A pinch of black pepper
For the Toasted Pepitas
- 1/3 cup raw pumpkin seeds pepitas
- 1/2 teaspoon olive oil
- A small pinch of salt
- A pinch of smoked paprika
For the Pita Chips
- 3 small pita breads
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- A pinch of salt
Instructions
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Add the chickpeas, pumpkin puree, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, salt, and black pepper to a food processor.
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Blend for about 1–2 minutes, stopping once or twice to scrape down the sides.
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Add cold water, one tablespoon at a time, and continue blending until the hummus becomes smooth and creamy. You may need slightly more or less water depending on the thickness of your pumpkin puree and tahini.
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Give the hummus a taste and adjust the seasoning. Add another squeeze of lemon if you want more brightness, a little salt if it tastes flat, or another pinch of cumin for extra warmth.
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For especially smooth hummus, let the food processor run for another minute. It’s a small step that can make a noticeable difference in texture.
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While the hummus is blending, heat a small skillet over medium heat. Add the pepitas, olive oil, salt, and smoked paprika. Toast for about 3–5 minutes, stirring frequently, until the seeds become fragrant and lightly golden.
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Keep an eye on them because pumpkin seeds can go from perfectly toasted to burnt surprisingly quickly. Transfer them to a plate and allow them to cool.
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Preheat the oven to 400°F (200°C). Cut each pita into small wedges or triangles. Arrange them in a single layer on a baking sheet. Brush or lightly toss them with olive oil, then sprinkle with oregano, garlic powder, and salt.
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Bake for 7–10 minutes, flipping halfway through, until crisp and lightly golden around the edges. Let the chips cool for a few minutes before serving. They will become slightly crispier as they cool.
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Spoon the pumpkin hummus into a shallow serving bowl. Use the back of a spoon to create a small swirl in the center.
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Drizzle with a little olive oil and scatter the toasted pepitas over the top. For extra color, finish with a light sprinkle of smoked paprika or chopped fresh parsley. Serve immediately with the warm, crispy pita chips.
Tips for the Best Pumpkin Hummus
Use plain pumpkin puree. Make sure you’re using unsweetened pumpkin puree rather than pumpkin pie filling. Pie filling contains sugar and spices that can completely change the flavor of the hummus.
Don’t skip the lemon. Pumpkin has a naturally mellow flavor, so fresh lemon juice helps keep the dip lively instead of heavy.
Blend longer than you think. If your hummus seems a little coarse, keep blending. Adding cold water gradually can also help create a lighter, smoother texture.
Toast the pepitas separately. Adding them directly to the food processor would lose the crunchy texture that makes this recipe more interesting.
Season the pita chips lightly. The hummus already has plenty of flavor, so a simple combination of garlic, oregano, and salt is all you need.
Can You Make Pumpkin Hummus Ahead of Time?
Absolutely. The hummus can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator.
For the best texture, let it sit at room temperature for about 10–15 minutes before serving and give it a quick stir. Store the pita chips separately in an airtight container so they stay crisp.
The toasted pepitas can also be prepared ahead and kept at room temperature in a sealed container.
Easy Variations
Want to make the recipe your own? Try adding a pinch of cayenne for heat, roasted garlic for a sweeter garlic flavor, or a little ground coriander for extra warmth.
You can also replace some of the chickpeas with white beans for an even creamier texture. If you enjoy a stronger smoky flavor, increase the smoked paprika slightly.
For a pretty party platter, serve the hummus alongside cucumber slices, carrot sticks, bell pepper strips, olives, and extra pita wedges.
What to Serve With Pumpkin Hummus
Pumpkin hummus isn’t just for pita chips. Try serving it with:
- Fresh vegetables
- Crackers
- Toasted naan
- Pretzel crisps
- Warm flatbread
- Sandwiches and wraps
- Grain bowls
- Roasted vegetables
It also makes a flavorful spread for toast or sandwiches when you want something more exciting than mayonnaise.
Storage
Store leftover hummus in an airtight container in the refrigerator for up to 3 days. Keep the pita chips and pepitas separately at room temperature to preserve their crunch.
If the hummus thickens in the refrigerator, stir in a teaspoon or two of cold water or olive oil before serving.
Final Thoughts
Pumpkin hummus is proof that pumpkin doesn’t have to be sweet to be delicious. Creamy chickpeas, nutty tahini, bright lemon, and earthy pumpkin come together for a dip that’s comforting without feeling heavy.
Top it with crunchy toasted pepitas, grab a batch of homemade pita chips, and you’ve got an easy appetizer that’s just as suitable for a casual snack as it is for a fall gathering.
