clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of a wooden bowl filled with a bright orange hummus topped with seeds with a slice of bread inserted into it.

Savory Pumpkin Hummus

  • Author: Felicia Lim
  • Total Time: 50 minutes
  • Yield: 6 servings 1x



Most people love sweet pumpkin recipes, but try a savory one instead. This rich, creamy hummus is the best dip for the fall season.


  • 1 pound fresh pumpkin (about 1/2 small sugar pumpkin), or 1 1/2 cups plain pumpkin puree
  • 30 ounces (2 cans) chickpeas, drained and rinsed
  • 3 large cloves garlic, minced
  • 3 tablespoons tahini paste
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup cold water, plus more as needed
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 cup toasted pumpkin seeds, for garnish
  • Freshly cracked black pepper, for garnish


  1. Preheat the oven to 350°F.
  2. If making the puree from scratch, remove any seeds and stringy parts from the pumpkin half. Place the cleaned pumpkin half on a baking sheet lined with aluminum foil.
  3. Transfer the baking sheet to the oven and roast the pumpkin for 40-60 minutes, until the flesh is tender enough to be easily pierced with a fork.
  4. Remove the baking sheet from the oven and allow the pumpkin to cool slightly before scooping out the flesh. Mash the flesh with a fork, and set aside to cool.
  5. As the mashed squash is cooling, combine the chickpeas, garlic, tahini, lemon juice, olive oil, and water in the bowl of a food processor or blender. Process for 20 seconds on high speed, scraping down the sides as needed. Add an extra tablespoon of water at a time and continue processing if the mixture appears too chunky. It should be a little thick, yet smooth and creamy.
  6. Add the roasted pumpkin (or canned puree), ground cumin, and salt. Process until the ingredients are fully combined. Add an extra tablespoon of water at a time and continue processing if the mixture is too thick, until the puree is very smooth and creamy. Scrape down the sides, and pulse briefly to recombine.
  7. Transfer the hummus to a serving bowl, and garnish with toasted pumpkin seeds and cracked black pepper. Serve.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dips
  • Method: Roasting/Food Processor
  • Cuisine: Appetizer

Keywords: pumpkin, hummus