Pumpkin Hummus

Pumpkin Hummus is guaranteed to get the conversation started at your next cocktail party!

Pumpkin Hummus is an easy fall appetizer!

Pumpkin adds a nice complexity to this hummus without screaming at you. And don’t worry, there’s nothing sweet about it… but it does gets a touch of warmth from cinnamon, and heat from smoked paprika. It looks festive and it’ll keep hungry holiday guests off your back while you wrestle with the big bird.

I am on a continuing quest for the smoothest creamiest hummus possible, and I made another breakthrough with this recipe. I’ve tried all kinds of techniques in the past for achieving a silky, non gritty texture in my hummus. I’ve used both dried and canned beans, I’ve tried painstakingly removing all the skins from the beans before pureeing, I’ve tried my blender, my food processor, all of which give me nice results, but not the super smooth texture that I get from our favorite local restaurant.


This time I tried something different. I drained a can of chickpeas and put it directly into the processor all by itself. I blended just the beans for a full 2 minutes, scraping down the machine often, before I added any other liquids or ingredients. This seemed to do the trick, the texture was the smoothest yet.


This is a definite make ahead appetizer, and the flavors will benefit from time in the refrigerator. When you are ready to serve, give the hummus a swish with the back of a large spoon to make ridges for the olive oil to pool into.

5 from 1 vote

Pumpkin Hummus

Author Sue Moran


  • 1 clove garlic peeled
  • 1 15 oz can chickpeas rinsed and drained
  • 1/2 cup pumpkin puree not pumpkin pie filling!
  • 3 Tbsp tahini
  • juice of 1/2 lemon
  • 1/4 tsp salt
  • pinch of cinnamon
  • 1/4 tsp hot smoked paprika


  • olive oil
  • pepitas
  • sumac if you can't find sumac, use more paprika


  • Fit your food processor with the metal blade and turn it on. Drop the clove of garlic in and let it go until finely minced. Add the drained chickpeas and process for a full 2 minutes. Scrape down the sides of the machine as necessary.
  • When the chickpeas are completely smooth, add the pumpkin, tahini and lemon juice. Process again until smooth.
  • Add about 1/4 cup of ice cold water through the feed tube while the machine is running, until you reach the desired consistency. You may need a little more water.
  • Add the salt,cinnamon, and paprika, and then taste to adjust.
  • Spoon the hummus into a wide shallow bowl, and make a swirl with the back of a spoon. Drizzle the top with olive oil and sprinkle with pepitas and sumac or paprika. Serve with pita bread.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.



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    Please rate this recipe!

  • Reply
    November 24, 2013 at 7:00 am

    Just make this. It’s delicious! Thanks for the recipe!

  • Reply
    November 22, 2013 at 4:07 pm

    I’m making this tonight, with some roasted dried chickpeas I got from a Indian market and have been reconstituting in the slow cooker all day. With some whole-grain baguette and a spinach salad, that’s my kind of dinner!

    • Reply
      November 22, 2013 at 4:12 pm


  • Reply
    Kiran @ KiranTarun.com
    November 19, 2013 at 7:44 pm

    Just made this myself! Can’t get enough of pumpkin and hummus. A delicious combo 🙂

  • Reply
    November 19, 2013 at 10:17 am

    OMG! Why have I never thought to put pumpkin in hummus before?!? This is SUCH a good idea!!! Thank you!

  • Reply
    [email protected] is How I Cook
    November 19, 2013 at 6:25 am

    Make this often and it is always good!

  • Reply
    Katie (The Muffin Myth)
    November 18, 2013 at 9:39 pm

    This sounds great! I love pumpkin, and have about 10 cups of puree in my freezer from roasting my halloween pumpkins. Regarding the quest for super smooth hummus, I always puree the chickpeas by themselves before adding other ingredients. I know some people who puree the chickpeas, remove them, puree everything else, then add the chickpeas back in. That sees a little excessive to me, but whatever works! To get the super smooth texture and avoid all that silly chickpea peeling I’ve started making my hummus with channa dal – dried split chickpeas which are already peeled! You have to think ahead enough to soak and cook ’em, but it works like a dream!

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