This Savory Pumpkin Hummus is quick and easy, gluten-free and THE perfect vegan appetizer to add to your Fall menu!

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It takes less than 10-minutes to prepare and pairs well with pita chips, Naan, or blue corn tortilla chips!

Hummus is such a versatile Mediterranean dip that consists of pureed Garbanzo beans (or chickpeas), Tahini, olive oil, minced or fresh garlic, lemon juice and a hint of salt. dip,

Here’s what you’ll need

This healthy and savory pumpkin dip uses canned pumpkin along with chickpeas, fresh lemon juice, garlic powder, salt, ground cumin, cayenne pepper and tahini.

Ingredients for hummus on black marble counter — Garbanzo beans, tahini, canned pumpkin, cumin, cayenne, oil, salt, lemon, pine nuts and pumpkin seeds

How to make pumpkin hummus

Drain and rinse canned garbanzo beans. Pulse in food processor. Add remaining ingredients. Pulse till smooth and serve! How easy is that? Garnish with roasted, salted pumpkin seeds and a little fresh parsley!

What is Tahini and where do I find it in the grocery store?

Tahini is a paste-like puree of toasted sesame seeds and oil. Grocers often place this condiment in various sections throughout the store.

You might find it in your grocery store on the International Aisle, the Peanut Butter/Spread aisle, or in the Kosher or Indian section of the store.

Make ahead and storage

You can make pumpkin hummus up to 3 days in advance. Just store it in an airtight container in the fridge.

When you’re ready to serve, let it come to room temperature, put in a pretty serving bowl, garnish and serve!

Serving suggestions

Serve this pumpkin hummus your favorite crackers, Naan bread or pita bread. It’s also a great dip with sliced green or red bell peppers, celery or carrots.
Use it as a vegan sandwich spread–put a layer of savory hummus on your favorite Pumpernickel or Rye bread and garnish with arugula and fried eggplant!

Pumpkin hummus in black bowl garnished with pepitas and pine nuts

Serve this Mediterranean-style savory pumpkin hummus with your favorite chips or bread and enjoy!

If you make this recipe, scroll down and leave a comment and rating! I love to hear from you!

Savory Pumpkin Hummus Recipe

Traditional vegan hummus infused with pumpkin and spices

5 from 2 votes

Print Rate

Course: Appetizer, Dip

Cuisine: International

Prep Time: 10

Cook Time: 0

Total Time: 10

Yield: cups

Author: Anecia Hero

Equipment

Food Processor

Ingredients

30 ounces garbanzo beans (chick peas) drained and rinsed
15 ounces pumpkin puree
2 tablespoons Tahini (sesame seed paste)
3 tablespoons olive oil
juice of one large lemon
½ tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon cayenne pepper
¾ teaspoon salt
2 tablespoons pumpkin seeds , divided (1 T for hummus; 1 T as garnish), roasted, salted
1 tablespoon pine nuts garnish (optional)
parsley garnish (optional)

Instructions

Drain and rinse Garbanzo beans; pulse in food processor
30 ounces garbanzo beans (chick peas)
Add pumpkin, Tahini, lemon, garlic, cumin, cayenne and salt to beans; pulse ingredients together (See Recipe Notes)
15 ounces pumpkin puree, 2 tablespoons Tahini, juice of one large lemon, ½ tablespoon minced garlic, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, ¾ teaspoon salt
Slowly drizzle in olive oil until mixture, once mixture is well combined, add in 1 tablespoon roasted salted pumpkin seeds
3 tablespoons olive oil
Plate and garnish with remaining pumpkin seeds, pine nuts and parsley
2 tablespoons pumpkin seeds, 1 tablespoon pine nuts, parsley
Serve with pita chips, Naan bread or blue corn tortilla chips

Notes

Drain and rinse garbanzo beans first
Add salt in 1/4 teaspoon increments to get it to taste how you like it
If you don’t care for “heat”, add the cayenne pepper in 1/8 teaspoon increments or omit all together