Spiced Pumpkin Hummus

I discovered this spiced pumpkin hummus one crisp October afternoon when I was standing in my kitchen trying to reinvent the usual fall appetizer spread. A friend had just brought me a can of beautiful pumpkin purée, and I had a sudden craving for something warm and inviting that still felt light enough for snacking. The moment I blended those first batches together, watching the chickpeas turn into silk alongside the sweet pumpkin and toasted spices, I knew I'd stumbled onto something special. Now every autumn gathering wouldn't be complete without a bowl of this waiting on the table.

I'll never forget serving this at a harvest dinner party last year when one of my guests, who claimed they never touched hummus, took one bite and immediately came back for more. She spent the whole evening asking what made it taste so different, and I loved getting to share how something as humble as pumpkin and chickpeas could become something so memorable. That moment made me realize that this humble dip had somehow become part of my cooking identity.

Ingredients

• Pumpkin Purée (1 cup): The soul of this recipe. Use unsweetened pumpkin, whether homemade or from a can. Fresh roasted pumpkin brings deeper, more complex flavor, but the canned version is reliable and creamy. If you roast your own, you'll notice the difference immediately.
• Chickpeas (1 can, 15 oz): Drained and rinsed thoroughly. They transform into pure velvet when blended with the pumpkin and tahini. This legume does the heavy lifting, turning our dip into something with actual substance.
• Tahini (1/4 cup): Sesame paste that brings nutty depth and helps achieve that luxurious, creamy texture. Don't skip it or substitute with peanut butter. Tahini is essential here.
• Extra-Virgin Olive Oil (2 tablespoons, plus more for drizzling): Use something you actually love tasting. The oil isn't just a ingredient, it's the finish line of the dish. The better your oil, the better your hummus.
• Fresh Lemon Juice (2 tablespoons): Brightness and balance. It cuts through the richness and wakes up all those warm spices. Freshly squeezed makes an enormous difference.
• Ground Cumin (1 teaspoon): The backbone of the spice blend. It's what people taste first, that earthy, toasted warmth that screams autumn.
• Ground Cinnamon (1/2 teaspoon): Just enough to whisper sweetness without making this taste like dessert. Cinnamon and chickpeas are old friends.
• Smoked Paprika (1/2 teaspoon, plus extra for garnish): This is the secret that makes people ask what you did differently. The smokiness adds complexity and visual appeal.
• Ground Coriander (1/4 teaspoon): A subtle, sophisticated note that rounds out the spice blend beautifully.
• Cayenne Pepper (1/4 teaspoon, optional): For those who want their hummus to gently nudge back. Add it if you love a whisper of heat.
• Salt (1/2 teaspoon): Season to your preference. You'll likely need more than you think, but taste as you go.
• Toasted Pumpkin Seeds (for topping): These seeds aren't just garnish, they're the crunchy promise of what's inside. They add texture and visual warmth to the finished dish.
• Fresh Parsley (chopped, for garnish): A bright green finish that makes everything look fresher than it actually is. Use it generously.

Instructions

Gather and Prepare:

Pull out your food processor and arrange your ingredients around you like you're about to conduct an orchestra. Drain and rinse your chickpeas thoroughly, letting them drip dry. Mince your garlic so fine it's almost a paste. This prep work is where precision pays off.

Create the Base:

Add chickpeas, pumpkin purée, tahini, minced garlic, olive oil, lemon juice, and all your spices to the food processor. Start with the base: cumin, cinnamon, smoked paprika, coriander, cayenne if you're using it, and salt. Take a moment and smell this combination before you blend. This is your flavor promise.

Blend Into Silk:

Pulse first, then blend steadily until the mixture transforms from chunky to creamy. You're looking for that moment when it stops looking like someone threw things in a bowl and starts looking like something intentional. Scrape down the sides as needed, getting every speckle of deliciousness. If the mixture feels too thick and resistant, add water one tablespoon at a time until it loosens into a luxurious consistency.

Taste and Adjust:

This is where you become the artist. Taste a spoonful. Does it need more salt? More brightness from lemon? More warmth from the spices? Adjust boldly. This hummus should taste like your version of autumn, not mine.

Transfer to Bowl and Garnish:

Scoop the hummus into your most beautiful serving bowl. Create a shallow well in the center and drizzle generously with olive oil. Sprinkle smoked paprika across the top, arrange toasted pumpkin seeds in a pattern that makes you happy, and scatter fresh parsley like you're blessing the dish. This is the moment it stops being food and becomes an experience.

Serve with Joy:

Arrange your pita chips, crackers, or fresh vegetable sticks around the bowl. Watch people's faces light up when they first taste this. That moment is why we cook.

Save

Last month, I made this for my sister's book club, and they loved it so much they asked for the recipe before dessert was even served. But what I loved most was watching them dip vegetables into something that looked fancy but came together in my kitchen in less than an hour. That's when I realized the real magic of cooking isn't how complicated the dish is, it's how it makes people feel gathered and cared for.

Why Fresh Pumpkin Changes Everything

While canned pumpkin purée is absolutely fine and I use it constantly, there's something transformative about roasting your own pumpkin. When you halve a fresh pumpkin, scrape out the seeds, roast it until the flesh caramelizes, and then purée it, you're working with something that has more complexity and natural sweetness than what comes in a can. The flavor becomes richer, almost nutty. If you have the time and inclination, I encourage you to try it at least once. You'll understand why farmers markets always seem to disappear their pumpkins by mid-autumn.

Making This Recipe Your Own

The beauty of hummus is that it's endlessly adaptable. Once you understand the base, you can play with it shamelessly. I've added a pinch of ginger for extra warmth, swapped smoked paprika for regular paprika when I was out, and even crumbled some crispy sage leaves on top of a batch that was destined for a sophisticated dinner party. The formula stays the same, but the story changes with what you're in the mood for and what your kitchen offers you on any given day.

Serving and Storage Secrets

This hummus brings joy to more than just appetizer spreads. I've spooned it alongside roasted vegetables, tucked it into grain bowls, and used it as a spread on fresh bread instead of mayonnaise. It stays fresh in an airtight container in the refrigerator for up to four days, which means you can make it at the beginning of the week and have it ready for snacking, entertaining, or those moments when you need something both nourishing and comforting.

• If you want to make this non-vegan, crumble feta or goat cheese across the top right before serving for a tangy contrast that feels completely intentional.
• The smoked paprika on top does fade slightly as it sits. Sprinkle a little more just before serving if you want that gorgeous color to stay vibrant.
• For a party, you can make this the morning of and simply refresh the olive oil drizzle right before guests arrive. It stays silky and perfect all evening long.

Save

Every time I make this hummus, I'm reminded that the best recipes are the ones that fit into our lives naturally, the ones we reach for again and again because they bring comfort and joy without demanding too much of us. This spiced pumpkin hummus is exactly that for me.

Common Questions

→ What spices enhance the pumpkin flavor?

A mix of cumin, cinnamon, smoked paprika, coriander, and a touch of cayenne pepper adds warmth and depth to the pumpkin.

→ Can this be made ahead of time?

Yes, it can be prepared in advance and stored refrigerated for up to four days, allowing flavors to meld beautifully.

→ What texture should I aim for when blending?

Blend until smooth and creamy, adding a little water if necessary to achieve a light, spreadable consistency.

→ How can I add more flavor to this dip?

Roasting fresh pumpkin cubes before puréeing enhances the depth of flavor, and topping with extra smoked paprika or fresh herbs brightens the dish.

→ What are good serving suggestions?

Serve with pita chips, gluten-free crackers, or fresh vegetables like carrot sticks and cucumber slices.