Pumpkin Hummus

The perfect appetizer for fall, this pumpkin hummus is a refreshing mix of savory and sweet. Serve it with veggies, pita chips, or bread for all your fall occasions.


For the Hummus

  • Two 15-oz cans of chick peas, drained and rinsed
  • 1 c pumpkin puree
  • 0.5 c creamy tahini
  • 1 tsp flaky sea salt, like fleur de sel
  • Optional few pinches of cayenne
  • Drizzle of olive oil or water as needed

For Garnishing

  • Additional few spoonfuls of pumpkin puree
  • Roasted salted pepitas
  • Fresh thyme leaves
  • Sprinkle of sumac


  1. In a food processor, combine all the hummus ingredients (chick peas, pumpkin puree, tahini, salt, and (optional) cayenne). Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a little splash of olive oil or water (the former with yield a richer hummus). Repeat as needed.
  2. Transfer your hummus to a serving bowl and add a few dollops of pumpkin puree onto the top.
  3. Make a swirl in the top, allowing the hummus and extra pumpkin to mix partially but not completely.
  4. Garnish with a drizzle of olive oil, pepitas, fresh thyme leaves, and a sprinkle of sumac.