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Overhead view of pumpkin hummus in a bowl garnished with pumpkin seeds.

Pumpkin Hummus

  • Author: Lexi
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This super creamy homemade Pumpkin Hummus is lightly spiced with cumin, chili powder and cinnamon for an addictive, fall-inspired dip! It's easy to make in less than 10 minutes and perfect as a holiday appetizer. It's also naturally vegan and perfect for serving with crackers or pitas and fresh vegetables! 


Units Scale
  • 15 oz can chickpeas, (reserve 1/3 cup of the liquid, then drain and rinse)
  • 1/4-1/3 cup aquafaba (reserved chickpea liquid)
  • 2/3 cup pumpkin puree
  • 1/4 cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon maple syrup
  • 1 1/4 teaspoon salt
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 2 tablespoons extra virgin olive oil


  1. Add chickpeas, 1/4 cup of aquafaba, pumpkin, tahini, lemon juice, maple syrup, salt, chili powder, cinnamon, and cumin to a high speed blender.
  2. Blend on high for 1 minute, pausing as needed to scrape down the sides. Slowly drizzle in the olive oil until incorporated. Add more reserved chickpea liquid (aquafaba) in 1 tablespoon intervals if needed to achieve your desired consistency. Test and adjust spices/salt if desired.
  3. Serve with a drizzle of olive oil, pumpkin seeds, and pomegranate arils.


Feel free to add more aquafaba or olive oil during blending in order to reach your preferred consistency. 

Serving suggestions: this hummus is great with fresh sliced vegetables like carrots, cucumber, or radishes. It's also great with pita, crackers or baguette. 

Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. 

Aquafaba: This is the liquid that comes in a can of chickpeas. Make sure to reserve some when you drain the chickpeas - it'll be used in the hummus. It helps make your hummus super smooth and creamy. Trust us, it makes a huge difference! (And no, it doesn't add any weird flavor.)

Pumpkin purée: We used a canned pumpkin purée in this recipe. (Note: pumpkin purée – pure pumpkin without additives – is different from pumpkin pie mix, which contains spices and often sweeteners.)

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Dips
  • Method: Blender
  • Cuisine: American


  • Serving Size:
  • Calories: 140
  • Sugar: 2.4 g
  • Sodium: 530.4 mg
  • Fat: 8.7 g
  • Carbohydrates: 13.2 g
  • Fiber: 3.6 g
  • Protein: 4.4 g

Keywords: pumpkin hummus