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pumpkin hummus in a white bowl surrounded by roasted chickpeas and pumpkin seeds

Pumpkin Hummus

  • Author: Kaylie Grace
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Dip, Dressing, and Spreads
  • Method: Blend
  • Cuisine: Middle Eastern
  • Diet: Vegan


This pumpkin hummus is super creamy, savory, and perfect for fall! It’s vegan, gluten-free, and made with healthy ingredients. Enjoy it with warm pita bread, crackers, or spread inside your favorite veggie sandwich. You can whip it up in just a few minutes and bring it to any fall gathering, like Thanksgiving and Friendsgiving!


  • 1 15oz can garbanzo beans, drained and rinsed
  • 3/4 cup pumpkin puree, not pie filling
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 23 cloves garlic*
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/8 tsp cinnamon


  1. Add all ingredients to a food processor.
  2. Process/grind ingredients until smooth and creamy,
  3. Transfer hummus to a bowl and add garnishes. Enjoy!


*Raw garlic can be quite pungent. If you’re a garlic lover, then go ahead and use 3 cloves. Otherwise, you can start with 1-2 and add more as needed. Personally, I love garlic and use 3 full cloves.


  • Serving Size: 2 tbsp
  • Calories: 70
  • Sugar: 0g
  • Fat: 4g
  • Saturated Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 2g

Keywords: pumpkin hummus