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+ servings
bowl of hummus with pumpkin seeds and olive oil on a dark wood cutting board with pita chips, cucumbers and carrots

Pumpkin Hummus

This pumpkin hummus is as creamy, delicious as it is easy to make. Enjoy it as a healthy snack, spread or a dip for all your fall get-togethers!
Course Appetizer, Snack
Cuisine American, Mediterranean
Prep Time 5 minutes
Total Time 5 minutes
Servings 1.5 cups
Calories 811kcal


  • 14 ounce can chickpeas drained and rinsed
  • cup olive oil
  • ½ cup pumpkin puree
  • 2 tablespoons tahini
  • ¼ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 2 cloves garlic minced


  • Add the pumpkin puree, tahini, paprika, cumin, and garlic to the bowl of a food processor or blender and pulse for 30 seconds.
  • Then add the chickpeas and olive oil into the pumpkin mixture and pulse for another one minute until smooth. The texture should become smooth.
  • Garnish with pumpkin seeds and a tablespoon olive oil if desired.


Store in an airtight container in the fridge for up to 5 days.
Tahini makes the hummus rich and adds the perfect nut flavor.
Nutritional information does not include crackers or vegetables used for dipping.


Calories: 811kcal | Carbohydrates: 48g | Protein: 18g | Fat: 64g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 40g | Sodium: 749mg | Potassium: 671mg | Fiber: 15g | Sugar: 3g | Vitamin A: 12932IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 6mg