Easy Savory Pumpkin Hummus--Sesame-free Option

This creamy pumpkin hummus recipe is going to knock your pumpkin and hummus-loving socks off--not just for the fall season, but all year round.

Homemade hummus is super easy to make, and this particular version is simply loaded with nutrition, plus there are just so many ways to enjoy it.

pumpkin hummus, garnished with pumpkin seeds in black bowl with handles

During the fall (aka pumpkin) season, it's easy to get caught up in all of the sweet pumpkin recipes like these Pumpkin Truffles, Pumpkin Chia, Gluten-free Pumpkin Snickerdoodles, or Pumpkin Pecan Cookies, but there are loads of not sweet pumpkin (and other squash) recipes that deserve attention too.

Like this Pumpkin Hummus. It's a great savory pumpkin recipe that's a creative twist on traditional hummus, with the added nutritional boost and pumpkin flavor (practically) everyone loves.

Why Make Your Own Hummus?

I'm a bit of an extreme frugalista about many things, trying to save money by making many things like No Cook Ketchup, homemade spice mixes like this Homemade Taco Seasoning, and this Chocolate Avocado Ice Cream.

Hummus is right up there in the make it and save department and there are other reasons too.

  • Cost - have you seen how much those tubs cost? No thanks!
  • Taste - personally I think our homemade recipes taste way better than any store bought hummus we've ever had
  • Purity - yes, you can buy organic hummus, but it isn't easy to find (and talk about cost?! I mean regular hummus isn't cheap, but organic?!?) It's really important to buy organic because garbanzo beans are very often sprayed with (a lot of) glyphosate, and that means even non GMO garbanzo beans! So skip that nasty stuff, buy organic chickpeas, and make it yourself.

Ingredients

Following is a list of the ingredients needed for this recipe. For the full list with amounts needed, scroll down to the printable recipe card.

  • pumpkin purée
  • chickpeas
  • cumin
  • turmeric
  • garlic
  • lemon zest and juice
  • olive oil
  • tahini
  • pumpkin seeds (optional)
  • parsley (optional)
  • salt and pepper
pumpkin hummus ingredients with text label.

Directions

Here are the basic and oh so easy directions for this recipe. For full details, see the recipe card below.

pumpkin hummus ingredients in food processor.

Place all ingredients in food processor or blender.

pureed pumpkin hummus in food processor.

Blend to desired consistency.
Add water or oil if needed.
Drizzle olive oil and add desired garnishes.
Serve as desired.

FAQs About This Hummus

What can you substitute for the pumpkin puree?

Homemade pumpkin puree, butternut squash or kabocha puree, or sweet potato all work for this recipe. You could try acorn squash, but it won't be as orangey.

Can you make pumpkin hummus without chickpeas?

Yes, you sure can. You can use navy beans or other white beans like butter beans, cannelini beans, and even lima beans. You've likely never heard of mayocoba beans, but they can work as well. Technically you can really use any type of bean if you don't mind having your hummus looking not too pumpkin-ey.

What can you substitute for tahini?

If using a high speed blender, you can just put 4 tablespoons of sesame seeds in the blender container along with the other ingredients. The pulsing mechanism will pulverize the seeds into tahini.

Otherwise, you can substitute olive oil or avocado oil as well, or try half olive oil and half water. I use water plus oil in this recipe for Sesame-free Hummus and it's fantastic.

I don't care for it, but some like substituting unsweetened peanut butter or almond butter instead of tahini.

pumpkin hummus with crackers, pumpkin seeds and lemon slices.

How to Serve

This hummus, like all hummuses, can be served as a dip or as a spread. And for sure it can be eaten right off the spoon.

But there are oh so many more ways to enjoy this dip as well as any hummus.

Try this hummus:

  • spread on pita chips or as a dip for the same
  • as a dip for tortilla chips
  • as a dip for or spread on gluten-free / paleo crackers like these Buckwheat Lentil Crackers
  • as a dip for green, yellow, and red peppers, carrots, celery, etc.
  • like a thick sauce on pasta
  • as a dip for popcorn (this Dorito Popcorn or popcorn with this Best Popcorn Seasoning would taste amazing dipped in this hummus)
  • as a pizza topping
  • as a flatbread topping (this Focaccia Flax Bread would be a great choice for that)

I think hummus is the best served with something toasty like warm pita bread. Make or buy gluten-free pita bread or even grain-free pita for a truly special treat.

Basically one of the only things it would be hard to do with this savory pumpkin hummus is to serve it as a dessert topped with Dairy-free Whipped Cream.

I mean, you could, but--ewww.

crackers with pumpkin hummus.

Spice Up Your Hummus

If you like your hummus with a little more zing, add a bit of black pepper, cayenne pepper, or others like ancho or even chili pepper to the ingredients before blending. You could also add some hot sauce or drizzle on top as a garnish.

Garnishing Ideas aka How to Dress Up Your Hummus

There are of course so many ways to take this pumpkin hummus to the next level with any of the following

  • drizzle of olive oil
  • soaked and dehydrated or roasted pumpkin seeds
  • pomegranate arils
  • sesame seeds
  • parsley or rosemary, or a little bit of both, or other fresh or dried herbs
  • hot sauce
pumpkin hummus in black bowl and cracker with hummus. collage with text overlay.

Recipe Notes and Tips:

Canned Pumpkin Tip: The number one tip when making this easy pumpkin hummus recipe is to NOT make the mistake of using pumpkin pie filling instead of pure pumpkin puree--otherwise, you're going to get a not too pleasant surprise.

Pumpkin pie filing is a blend of pumpkin puree PLUS a lot of things you really don't want in your pumpkin hummus--things like pumpkin pie spice and sweetener.

If you use pumpkin pie filling by mistake, instead of the perfect fall appetizer, you'll end up with the perfect thing to introduce to your garbage disposal.

Garlic Tip: Adding roasted garlic instead of raw garlic makes this extra special. It takes more time, but it's definitely worth it. You can even just saute the garlic in a pan before adding it to the hummus for a pretty good compromise.

Canned Chickpeas: When it comes to canned chickpeas, there are 2 different sizes out there. Mostly in the US, a can of chickpeas is 15 oz, or 1 3/4 cups. In other countries, you can find 19 ounce cans, or 2 cups. I like this recipe using 2 cups of chickpeas, but either could work. The texture and flavor will just be a tad different.

Super Smooth Hummus: For the smoothest hummus, you can peel your chickpeas prior to using them, but that's a lot of work for sure. If you use a high speed blender and blend really well, you'll get basically the same result. It's a bit harder to clean than using a food processor, but less work than peeling all those chickpeas for sure!

Cleanup: If you have a larger food processor (like this 12 cup one), make several batches so you only have to clean up once.

How to Store

Store pumpkin hummus in an airtight container in the fridge for up to 4 days. Skipping the garnish until serving time is best. You can also freeze the hummus for up to 3 months in a freezer-safe, air tight container.

Other Great Hummus Recipes You'll Love

Can't get enough hummus? Same here. Try these recipes next time!

Pizza Hummus - dairy-free and oh so yummy
Spicy Olive Hummus - with or without the spice, it's delish
Savory Sesame-free Hummus - simple but spiced just right. A great basic hummus recipe.

sesame free pumpkin hummus

Savory Pumpkin Hummus

This Pumpkin Hummus is the perfect easy healthy snack for fall or any time of year.
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Sugar-Free, Vegan
Keyword: pumpkin hummus
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 cups
Calories: 388kcal

Ingredients

  • 1 cup pumpkin purée (flesh of 1 small pumpkin of 800 g--see below for how to make pumpkin puree)
  • 1 1/2 - 2 cups chickpeas (rinsed and drained)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ lemon zest and juice
  • 3 tablespoons olive oil
  • 2 tablespoons tahini
  • 2 tablespoons pumpkin seeds
  • salt and pepper to taste
  • 3 cloves garlic

Instructions

  • Add all ingredients to food processor or blender.
  • Process to desired consistency.
  • Add water or olive oil as needed to reach desired consistency.
  • Drizzle more olive oil and top with desired toppings.
  • Serve with crackers or raw vegetables.

Homemade Pumpkin Puree

  • Place rack in the center of an oven preheated to 350 °F.
  • Cut the pumpkin in half and remove seeds.
  • Place the pumpkin halves in a baking dish and cook until tender--about 45 minutes (depending on the size).
  • Leave to cool and blend the roasted pumpkin to a smooth puree in food processor.

Notes

Recipe Notes and Tips:

Canned Pumpkin Tip: The number one tip when making this easy pumpkin hummus recipe is to NOT make the mistake of using pumpkin pie filling instead of pure pumpkin puree--otherwise, you're going to get a not too pleasant surprise.
Pumpkin pie filing is a blend of pumpkin puree PLUS a lot of things you really don't want in your pumpkin hummus--things like pumpkin pie spice and sweetener.
If you use pumpkin pie filling by mistake, instead of the perfect fall appetizer, you'll end up with the perfect thing to introduce to your garbage disposal.
Garlic Tip: Adding roasted garlic instead of raw garlic makes this extra special. It takes more time, but it's definitely worth it. You can even just saute the garlic in a pan before adding it to the hummus for a pretty good compromise.
Canned Chickpeas: When it comes to canned chickpeas, there are 2 different sizes out there. Mostly in the US, a can of chickpeas is 15 oz, or 1 3/4 cups. In other countries, you can find 19 ounce cans, or 2 cups. I like this recipe using 2 cups of chickpeas, but either could work. The texture and flavor will just be a tad different.
Super Smooth Hummus: For the smoothest hummus, you can peel your chickpeas prior to using them, but that's a lot of work. If you use a high speed blender and blend really well, you'll get basically the same result. It's a bit harder to clean than using a food processor, but less work than peeling all those chickpeas for sure.
Cleanup: If you have a larger food processor (like this 12 cup one), make several batches so you only have to clean up once.

Nutrition

Calories: 388kcal | Carbohydrates: 18g | Protein: 8g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Sodium: 15mg | Potassium: 484mg | Fiber: 6g | Sugar: 5g | Vitamin A: 19095IU | Vitamin C: 21mg | Calcium: 76mg | Iron: 5mg | Net Carbs: 12g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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