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This savory Pumpkin Spice Hummus is a delicious and creamy seasonal pumpkin hummus recipe. It comes together in 10 minutes and makes a wonderful Thanksgiving, Friendsgiving or Fall appetizer and snack.

Bowl of pumpkin spice hummus with pumpkin seeds on top.

I’m all about all types of pumpkin recipes from pumpkin cake to pumpkin stuffed dates to pumpkin white russians. And now this savory pumpkin dip hummus. It combines the best of the pumpkin and hummus worlds to create a flavorful pumpkin hummus spread.

This pumpkin hummus isn’t a sweet dessert type of hummus. It is savory with tahini, cumin and garlic seasoning. But it also has a hint of maple syrup which brings out the pumpkin, pumpkin spice, and cinnamon flavors in the recipe.

Pumpkin hummus recipe in a bowl.

What makes this recipe great

  • It is creamy and fluffy.
  • It is savory yet you can still taste the pumpkin (thanks to the maple syrup, cinnamon and pumpkin spice).
  • It is easy to make and comes together in 10 minutes.
  • It is a great appetizer for Fall, Thanksgiving or Friendsgiving.

Recipe ingredients

Ingredients needed to make pumpkin spice hummus.
  • Canned pumpkin– organic pumpkin puree is best.
  • Canned chickpeas– use any brand of your choice.
  • Tahini– this gives hummus it’s classic taste.
  • Olive oil– extra virgin olive oil adds a nice taste to the hummus.
  • Lemon juice– fresh squeezed!
  • Salt– sea salt works great here.
  • Garlic powder– this adds to the savory aspect of the dish and is quick to add to the blender.
  • Black pepper– use as much or as little as you want.
  • Ground cumin– a must for flavoring hummus.
  • Pumpkin pie spice– you can buy this or make your own.
  • Maple syrup– pure maple syrup is best.
  • Cinnamon-Ceylon cinnamon has a great taste.

See recipe card below for a full list of ingredients and measurements.

Piece of pita inside savory pumpkin dip.

Step by step instructions

It’s simple! Put everything into a blender or food processor and mix until smooth!

I use a blender because it is bigger than a food processor.

Taste and then tweak your hummus with spices, tahini, lemon juice, or maple syrup to your taste. ( I like the recipe as is, but feel free to make it your own).

Expert tips

  • Don’t add cold water to this recipe: cold water is known to make hummus fluffy but because pumpkin already has a higher water content, adding water makes it too watery.
  • Use organic canned pumpkin.
  • Add more maple syrup to make it sweeter.
  • Add less maple syrup to make it less sweet: but if you add less, then you won’t taste the pumpkin flavor as much, just FYI.
  • Make your own pumpkin spice if you don’t have it: to make yours just combine ginger, cinnamon, nutmeg, allspice and cloves. I like this recipe for making your own.
Creamy pumpkin hummus in a bowl.

What to eat with pumpkin hummus

Oh and don’t forget about toppings you can add on top of your hummus such as: pumpkin seeds, pomegranate seeds, olive oil, and spices.

FAQs

Can I make pumpkin hummus without chickpeas?

Yes! You can use a can of white beans instead.

How long does pumpkin hummus last in refrigerator?

It will last 5 days in an airtight container in the fridge.

Is this pumpkin spice hummus sweet?

No, it is a savory hummus. There is added maple syrup only because that gives it a pumpkin taste. Without the maple syrup, you can’t taste that this hummus has pumpkin in it.

What can I use instead of tahini?

You can use almond butter but it won’t have the same taste.

Pita dunked into pumpkin hummus in a bowl.

Other hummus recipes you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

4.34 from 6 votes

Savory Pumpkin Spice Hummus

Servings: 8 people
Prep: 10 minutes
Total: 10 minutes
bowl of pumpkin spice hummus with pumpkin seeds on top
This Savory Pumpkin Spice Hummus is a delicious and creamy seasonal pumpkin hummus recipe. It comes together in 10 minutes and makes a wonderful Thanksgiving, Friendsgiving or Fall appetizer and snack.

Equipment

  • 1 blender or food processor

Ingredients 

  • 1 15 ounce can pumpkin puree
  • 1 15 ounce can organic chickpeas
  • 2 Tablespoons tahini
  • 1/4 cup olive oil
  • 2 Tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1 teaspoon pumpkin pie spice
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • optional toppings- chili flakes, olive oil, sesame seeds, pumpkin seeds
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Instructions 

  • Put all of the ingredients into a blender or food processor and mix until smooth.

Notes

  • Don’t add cold water to this recipe: cold water is known to make hummus fluffy but because pumpkin already has a higher water content, adding water makes it too watery.
  • Use organic canned pumpkin.
  • Add more maple syrup to make it sweeter.
  • Add less maple syrup to make it less sweet: but if you add less, then you won’t taste the pumpkin flavor as much, just FYI.
  • Make your own pumpkin spice if you don’t have it: to make yours just combine ginger, cinnamon, nutmeg, allspice and cloves. I like this recipe for making your own.

Nutrition

Calories: 99kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 221mgPotassium: 41mgFiber: 0.4gSugar: 3gVitamin A: 24IUVitamin C: 2mgCalcium: 15mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
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