Name: Fall Pumpkin Hummus
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 (15-ounce) can chickpeas, drained (reserve aquafaba); ¾ cup pumpkin purée (not pumpkin pie filling); 1–2 cloves garlic (roasted or raw); 2 tablespoons tahini; 1–2 tablespoons lemon juice (freshly squeezed); ½ teaspoon cumin; 1 teaspoon smoked paprika; Pinch of red pepper flakes or Aleppo pepper; 1–2 tablespoons olive oil (optional, for richness); Salt to taste; Pepitas (pumpkin seeds), for garnish (optional)

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A creamy, savory, smoky dip that tastes like autumn in a bowl.

Let’s Talk About Fall, Food, and This Magical Hummus

Here’s the thing: when fall rolls around and pumpkins are literally everywhere—from porch steps to your morning coffee—it’s only fair they get invited to the appetizer table too. And not in a cutesy, cinnamon-dusted way (though we love that too), but in a savory, smoky, creamy kinda way that makes your snack table feel like it finally caught up with the season.

Enter: Fall Pumpkin Hummus—your new best friend for Thanksgiving gatherings, Halloween parties, lazy Sundays, or let’s be honest… dinner-for-one situations when you just want something cozy to scoop up with crackers.

This dip is packed with everything good: chickpeas, velvety pumpkin puree, roasted garlic vibes, tahini, lemon, and all the smoky Mediterranean spices you love. It’s quick, healthy, vegan, gluten-free, and totally something your guests will think took you hours (spoiler: it didn’t).

How This Recipe Was Born (AKA: The Accidental Fall Miracle)

Picture this: it’s a few hours before Friendsgiving, your kitchen is a disaster, your cat just knocked over a tray of cookies, and you realize you forgot to make an appetizer. You’ve got chickpeas. You’ve got a can of pumpkin puree leftover from that pumpkin-based fall baking. Your brain goes: “What if… hummus?”

That was me last year. And let me tell you—I didn’t just survive the party, I won it. People hovered over that bowl like it was the turkey.

And just like that, Fall Pumpkin Hummus earned its place in my holiday lineup. Now it’s here for you, too.

Why I’m Totally Obsessed with Fall Pumpkin Hummus

Okay so, confession: I wasn’t sure about this one at first. Pumpkin in hummus? Sounds like something you’d find at a hipster farmer’s market. But once I blended it up with tahini, garlic, smoked paprika, and a splash of lemon juice—OH. The flavor just works.

It’s nutty, earthy, a little spicy, and has that cozy depth that makes you want to wrap yourself in a flannel and crunch some leaves.

Also, it’s just ridiculously versatile. Use it on sandwiches, in wraps, on toast, in grain bowls, or just eat it straight off the spoon like I do (no judgment).

What It Tastes Like: Smoky, Savory, and Fall All Over

Let’s break down the flavor situation:

Pumpkin brings a mellow sweetness and silkiness
Tahini adds nuttiness and body
Chickpeas keep it classic
Garlic + lemon = zingy balance
Smoked paprika + cumin + red pepper flakes = smoky warmth with just a little kick

This isn’t a sweet pumpkin spice situation—it’s a bold, Mediterranean-inspired dip with serious fall vibes. Think creamy comfort meets mezze platter flair.

Ingredients: Everything You’ll Need (and a Few Fun Extras)

Here’s what you’ll gather from your pantry (or fall-stuffed grocery cart):

Chickpeas (and their magic liquid)

Use one 15-ounce can of chickpeas, drained—but save that chickpea water, aka aquafaba. It’s liquid gold for blending the perfect texture.

Pumpkin Purée

Canned pumpkin is totally fine here. Not pumpkin pie filling—just the plain stuff. You’ll need about ¾ cup.

Garlic

I go for 1–2 cloves. Roast ‘em if you want a milder, sweeter vibe. Raw gives a punch.

Tahini

You want good-quality tahini here. It brings that creamy, nutty richness that makes hummus feel luxurious.

Lemon Juice

Brightens up the whole thing. Freshly squeezed, please!

Spices

½ tsp cumin
1 tsp smoked paprika
Pinch of red pepper flakes (or Aleppo pepper if you’re fancy)

Olive Oil

Optional but highly encouraged. Use a fruity, bold one—like Spanish Hojiblanca or Greek Kalamata.

Pepitas (Pumpkin Seeds)

Optional garnish, but they look pretty and add crunch.

How to Make It: Easy As Pumpkin Pie (But Savory)

1. Drain the Chickpeas and Reserve Aquafaba

Dump your chickpeas into a colander. Set aside a few tablespoons of the liquid from the can—we’ll use it to get that velvety texture.

2. Toss Everything Into a Food Processor

In goes the chickpeas, pumpkin purée, tahini, garlic, lemon juice, spices, and a tablespoon or two of olive oil. Blend until smooth.

3. Adjust with Aquafaba

Add a spoonful of aquafaba at a time until your hummus reaches creamy perfection. Not too thick, not too runny—Goldilocks level.

4. Taste and Season

Want more garlic? Hit it. Need more acid? Squeeze in more lemon. You’re in charge.

5. Scoop, Swirl, and Garnish

Transfer to a bowl, drizzle with olive oil, sprinkle smoked paprika or pepitas on top, and serve it up like you planned this all week.

Wait—What Is Aquafaba Again?

Aquafaba is the slightly goopy liquid inside a can of chickpeas. And no, it’s not gross. It’s actually a magical ingredient in vegan cooking—perfect for emulsifying hummus or whipping into meringues.

In this recipe, it works like a charm to help blend everything into a dreamy, creamy, silky dip—without adding more oil or water.

Serving Suggestions: Let’s Get Dippy With It

So many ways to serve this creamy pumpkin hummus:

With warm pita, naan, or tortilla chips
As part of a fall mezze platter with olives, roasted veggies, and grape leaves
Scooped onto toast with avocado and chili flakes
Tucked into wraps or grain bowls
Served in spooky shapes for Halloween party dips
Alongside your Thanksgiving snack spread

It also makes a killer addition to charcuterie boards and festive pumpkin dessert spreads. You’ve got savory and sweet handled.

Variations and Add-Ons (aka Let’s Play with Your Food)

Wanna mix things up? Here’s how:

Add roasted garlic for a softer, sweeter flavor
Mix in harissa paste or hot sauce for extra heat
Top with za’atar, sumac, or fresh herbs
Sub in white beans if you’re out of chickpeas
Serve it warm for a cozy twist (seriously good)

You could also swirl in some beet juice or pomegranate molasses for a visual wow factor. Go wild.

More Fall Recipes to Cozy Up With

If you’ve still got half a can of pumpkin left (you know you do), here are some ideas to use it up deliciously:

Vegan Pumpkin Soup – velvety, warm, and perfect for cold nights
Butternut Squash Pasta – creamy and comforting
Pumpkin Parfait – for when you want dessert but not too dessert
Roasted Butternut Squash – simple, sweet, and roasty

And don’t miss our pumpkin-based fall baking or that dreamy festive pumpkin dessert. Because fall is short and pumpkin season is sacred.

Got your own twist or flavor idea? Drop it in the comments—I seriously love seeing how you make these recipes your own.

Easy fall pumpkin hummus served in a teal bowl with toasted pita and pumpkin seeds

Close-up of smoky pumpkin hummus garnished with pumpkin seeds and olive oil swirl

Final thoughts

There you have it: the dip you didn’t know you needed, but now you’ll make on repeat. This Fall Pumpkin Hummus is cozy, crowd-pleasing, and sneakily healthy. Whether you’re hosting a full-blown feast or just need a quick snack between Zoom calls, this one hits the spot.

Fall Pumpkin Hummus