Pumpkin Hummus


A Hummus for Fall

I'm back with yet another seasonal hummus variation! This one is specifically designed for fall. While my Babagahummus is perfect for late summer and my Maple Sea Salt Hummus is ideal for the holidays, I felt like we needed one to bridge the gap. This Pumpkin Hummus incorporates everyone's favorite festive fall fruit for a sweet/savory vibe that's versatile and unique.

Do you enjoy pumpkin in savory recipes? Personally speaking, I think pumpkin is a star in savory dishes and much prefer to use it that way. I certainly enjoy pumpkin desserts and baked goods, but I think its sweetness is the perfect counterpoint to some salt and spice. So although I have Pumpkin Pie Granola, Pumpkin Cookie Trifles, and even a No-Bake Ginger Dark Chocolate Pumpkin Pie here on the blog, I also have a black bean chili that uses a pumpkin (instead of tomato) base.

This recipe is one that I've made for years but have never gotten around the sharing in a blog post. Because this Pumpkin Hummus makes such frequent fall appearances in our house, you'll see numerous versions of it in the photos below.

Pumpkin Hummus with pepitas and fresh fall herbs

A Spicy Twist

If you're a fan of the sweet/spicy combo, then I have a twist on this recipe that you're going to like! Many times when I make this hummus, I add in a few pinches of cayenne pepper. I don't want it to be super-spicy, but rather I just want the hummus to have a very delicate heat in the background. It makes the flavor of the pumpkin really stand out.

So I leave the decision to you! If you'd rather keep things simple and just highlight the sweet/salty balance, then omit the cayenne. But if you'd rather jazz things up a bit, add a pinch or two. I do suggest starting small; you can always taste the hummus and add more cayenne if you like. Pumpkin is a pretty delicate flavor, so using restraint with the cayenne will help to avoid overpowering the pumpkin.

Seasonal Pumpkin Hummus with bread for dipping

Tahini Love (+ a Discount)

As with all hummus recipes, tahini plays a starring role in this one. I'm a huge lover of Seeds of Collaboration tahini because it's rich, nutty, the tiniest bit sweet, and has absolutely no bitterness. Unlike most grocery store brands that are grainy or gloppy, this magical tahini has a creamy, velvety texture.

Seeds of Collaboration is a long-time supporter of The Rogue Brussel Sprout and is offering a 20% discount to Rogue Brussel Sprout followers using the code ROGUE at check-out. Please get yourself some of this liquid gold! It changed my tahini perspective entirely, and I'm sure it will do the same for you.

Pumpkin Hummus shown with pumpkins

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • Chick peas
  • Pumpkin puree. Either homemade or store-bought is fine. If you use homemade, be aware that the water content might be higher; in that case, I suggest starting with less than what the recipe suggests.
  • Tahini. You know I love Seeds of Collaboration! Remember to use the code ROGUE for 20% off your order.
  • Salt
  • Cayenne. Optional, but add a few pinches if you want some heat. See my thoughts above on this.
  • Olive oil
  • Roasted salted pepitas
  • Thyme. Fresh is definitely the way to go here.
  • Sumac. I love to garnish my hummus with this delightful, beautiful lemony spice! It's certainly not critical, so no worries if you don't have it (although it's delicious and I hope you'll get some!). A sprinkle of paprika could work too.

Pumpkin Hummus on a snack board

Closing Thoughts

How will YOU enjoy this hummus? Hummus is such a versatile dish. You can of course just use it as a dip for veggies, crackers, and bread. But it's also great spread onto sandwiches, as a big dollop on a salad, mixed into salad dressings to give them body, or even as a creamy pasta sauce. There's nothing hummus can't do!

Our favorite way to enjoy this hummus is on an October Friday evening with a bunch of snacks and some cocktails (see the photos above and below for inspiration!). It's especially awesome paired with fall fruits and veggies, fig jam, and my homemade maple cider mustard, as shown on my epic pumpkin hummus snack board above. I hope it makes some special fall appearances in your house too!

Pumpkin Hummus with snacks and cocktails

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Chaider Rum Punch

Spicy Ginger Sweet Potato Dip

Apple Cider Harvest Salad

Harvest Wild Rice Salad

No-Bake Ginger Dark Chocolate Pumpkin Pie

Disclosure: Seeds of Collaboration is a long-term partner. I receive free product from Seeds of Collaboration and take a small commission on sales using the discount code. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

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.

Leave a Comment

Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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January 9, 2023
This is great way to use up my leftover can of pumpkin purée from Thanksgiving. It is pretty good but was even better with a little garlic and lemon. I used all of the topping recs except subbed pine nuts for pepitas since it is what I had on hand.
January 12, 2023
Anne- Thanks for sharing! I love the idea of adding a bit of lemon to really make things pop. I bet other folks will find that useful.