Pumpkin Hummus

Nov 05, 2018, Updated Sep 23, 2025

This post may contain affiliate links. Please see our disclosure policy.

There are plenty of tasks to coordinate when you’re charged with hosting Thanksgiving, so anything you can do in advance is helpful. This Pumpkin Hummus can be made 2 to 3 days in advance and placed in a bowl for serving. Garnish it with a drizzle of olive oil and some pumpkin seeds to give a clue to the flavor profile.

Ingredients Needed for Pumpkin Hummus
How to Make Pumpkin Hummus
Other Serving Suggestions
Pumpkin Hummus Recipe

Ingredients Needed for Pumpkin Hummus

This fall pumpkin hummus recipe is rather simple and relies mostly on pantry staples. Here’s what you’ll need to gather for this easy appetizer.

15 ounces canned garbanzo beans
1 cup canned pumpkin
¼ cup maple syrup
3 tablespoons tahini
1 garlic clove
2 to 3 sage leaves
1½ teaspoons pumpkin pie spice
¾ teaspoon kosher salt
1 lemon
¼ cup olive oil

How to Make Pumpkin Hummus

This is a true 15-minute recipe that comes together with the help of a food processor. Here’s how to make it:

Drain and rinse garbanzo beans. Rub them between your hands to remove the outer husk or skin. This will give you a smoother hummus.
Add garbanzo beans, 1 cup canned pumpkin, ¼ cup maple syrup, 3 tablespoons tahini, 1 garlic clove, 1½ teaspoons pumpkin pie spice, sage leaves and lemon juice to the bowl of a food processor. Run on high for 1 to 2 minutes, stopping to scrape down sides.
Pour in olive oil and continue to run the food processor on high, until hummus reaches a smooth texture.
Taste and adjust seasoning, as needed. You might prefer a pinch more salt or an extra squeeze of lemon juice to cut the sweetness of the maple syrup.
Serve with sliced apples and pears, crackers and cut vegetables.

Other Serving Suggestions

Pumpkin hummus makes a great charcuterie centerpiece for Thanksgiving gatherings, but it also can be used in ways similar to a traditional hummus. Try it spread onto a tortilla to make a seasonal wrap, or add it to toasted baguette slices for a fall crostini. Top each with crumbled feta, pumpkin seeds and a drizzle of maple syrup or olive oil.

You can turn it into a pasta sauce, too. Simply mix the hummus with some warm vegetable broth to create a sauce for gnocchi or the pasta of your choice. Garnish with parmesan and sage for a plant-based pasta night. It would serve well alongside my Delicata Squash and Baby Kale Salad.

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.