Savory Pumpkin Hummus


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(Note: this post was originally published on October 3, 2022. It has since been updated with additional photos and a few tweaks.)

A Savory Pumpkin Dip 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/spicy vibe that's versatile and unique.

I've made this pumpkin hummus for years. It makes frequent appearances at our house for fall get-togethers and even for Thanksgiving, often alongside autumnal cocktails and other seasonally-inspired finger foods. Because this savory pumpkin dip is such a go-to for me, you'll see numerous versions of it in the photos below that I hope will provide lots of ideas and inspiration.

Savory pumpkin hummus garnished with pumpkin seeds and fall herbs

Pumpkin in Hummus??

Do you enjoy pumpkin in savory recipes? Personally speaking, I think pumpkin is a superstar in savory dishes. I certainly enjoy pumpkin desserts and baked goods, but I think its sweetness is the perfect counterpoint to some salt and especially some spice. So while 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 pumpkin (instead of tomato) as the base.

Although pumpkin is certainly not a traditional hummus ingredient, I hope you'll give this unexpected and delicately spicy pumpkin hummus a try. The pumpkin is subtly sweet, but it's nicely balanced by nutty tahini, smokey paprika, generous salt, and fall herbs. I often make a spicy version (see details below), especially if I'm working with Mexican-inspired flavors in my menu. Pumpkin is a fabulous and versatile fall ingredient that can become so much more than just pie.

A savory pumpkin dip for fall

Spicy Pumpkin Hummus

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 savory pumpkin dip, I add in a few pinches 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. I also sometimes add a few pinches of chili powder if I'm working with other Mexican-inspired flavors in my meal.

So I leave the decision to you. If you'd rather keep things simple and just highlight the sweet/salty balance, then omit the chili powder and cayenne. But if you'd rather jazz things up a bit, add a few pinches of one or both. I suggest starting small; you can always taste the spicy pumpkin hummus and add more cayenne if you like.

Savory pumpkin hummus with pecans, rosemary, and thyme

Using Tahini in Pumpkin Hummus

As with all hummus recipes, tahini plays a starring role in this savory pumpkin dip. 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 rosemary and pumpkin seeds

Ingredients and Substitutions

Here's what you'll need for this spicy pumpkin hummus, 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.

  • Chickpeas
  • 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. You can also experiment with cooking your pumpkin puree on the stovetop to drive off excess water and concentrate the flavor.
  • Tahini. You know I love Seeds of Collaboration! Remember to use the code ROGUE for 20% off your order.
  • Salt
  • Smoked paprika. Adding some paprika into the hummus creates an important savory counterpoint to the sweet pumpkin. You'll also use paprika to garnish the top, although feel free to garnish with sumac instead if you have it.
  • Chili powder. Optional; add a few pinches if you're working with Mexican-inspired flavors in your meal.
  • Cayenne. Optional; add a few pinches if you want some heat.
  • Olive oil
  • Roasted salted pepitas. Or feel free to use pecans instead, especially around Thanksgiving time.
  • Thyme. Fresh thyme brings all the flavors in this savory pumpkin dip to life. You can also add some very finely chopped fresh rosemary leaves for even more holiday flair.

Spicy pumpkin hummus shown with fall snacks and mini pumpkins

Closing Thoughts

How will YOU enjoy this pumpkin hummus? You can of course  use it as a dip for veggies, crackers, or pita chips. But it's also great spread onto sandwiches, scooped onto salads, 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 wonderful paired with fall fruits and veggies, fig jam, and my homemade maple cider mustard, as shown on my epic spicy pumpkin hummus snack board above. I hope it makes some special fall appearances in your house too!

Savory pumpkin hummus shown with fall 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.

Savory Pumpkin Hummus

This seasonal hummus is bursting with sweet pumpkin, savory spices and herbs, and even a little bit of heat. It's the perfect appetizer for all your fall occasions.



For the Hummus

  • Two 15-oz cans of chickpeas, drained and rinsed
  • 1 c pumpkin puree
  • 0.5 c creamy tahini
  • 1 tsp salt
  • 1 tsp smoked paprika
  • Optional few pinches or more of chili powder
  • Optional few pinches or more of cayenne
  • Drizzle of olive oil or water as needed

For Garnishing

  • Additional few spoonfuls of pumpkin puree
  • Drizzle of olive oil
  • Roasted salted pepitas
  • Fresh thyme leaves
  • Sprinkle of paprika


  1. In a food processor, combine all the hummus ingredients (chickpeas, pumpkin puree, tahini, salt, paprika, and (optional) chili power and/or 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 the 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 paprika.

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.