This smoky, savory pumpkin hummus is an easy, healthy snack for fall. It’s perfect for using that half can of pumpkin in your refrigerator! (vegan, gluten-free)

If you've ever made a loaf of pumpkin bread, or baked anything pumpkin at all, you know that most recipes don't use a full can of pumpkin. So after baking something delicious, you're usually left with half a can of pumpkin to use up. Not that that's a bad thing! If you've had your fill of sweet pumpkin spice treats, why not use that extra pumpkin in a healthy, savory snack like this smoky pumpkin hummus?

(No cans of pumpkin to use up? Try making my homemade pumpkin puree!)

Why You'll Love This Smoky Pumpkin Hummus

The slight sweetness of pumpkin goes beautifully with smoky, spicy flavors. That's why I love it in this delicious hummus! With only a handful of ingredients, this pumpkin hummus is so easy to whip up in no time at all, which is great because it's addicting! Not only is it a healthy snack full of fiber and plant protein for adults, it's also perfect for getting tons of nutrients into little ones' bellies - my baby adores it!

How To Make Pumpkin Hummus

This recipe couldn't be simpler: Add all of the ingredients to a food processor and blend until smooth, stopping to scrape down the sides with a spatula as needed.

Tips For Making The Best Hummus

My trick for ultra smooth and creamy hummus doesn't involve a bunch of oil - it's the chickpea liquid! When you drain the chickpeas, reserve some of the liquid and add it as needed while blending the hummus for that smooth, silky texture.
I think this hummus tastes best after it's had a couple of hours to sit in the refrigerator to really let the flavors mingle.

Recipe Variations and Ingredient Substitutions

Taste and adjust the cayenne pepper to your preferred spice level. If you're serving to young kids, you may want to be a little more conservative.
People always want to make hummus without tahini. Tahini is a staple in my pantry and I think it makes the best hummus, but if you absolutely must leave it out, add a little olive oil in it's place or you can even substitute a runny, all natural peanut butter.
Feel free to use a fresh clove of garlic if you'd like, but the garlic will get stronger as it sits in the refrigerator, so if you're not going to eat all of it in the next day or so, I'd use powder.
If you don't have chickpeas, you can use any canned white bean.
This recipe also works great with mashed sweet potato or butternut squash in place of the pumpkin!
If you're serving to babies, leave out the salt and make sure you use low sodium chickpeas.

Serving Ideas for Pumpkin Hummus

With warm pita bread, crackers, or fresh veggies for dipping, of course!
Spread on a sandwich, wrap or quesadilla
On top of a grain bowl or salad
If you're serving to baby, you can spread it onto lightly toasted strips of bread or on a pre-loaded spoon.

Did you make this recipe? Please leave a star rating in the comments!

Smoky Pumpkin Hummus

overhead view of a bowl of pumpkin hummus surrounded by pita wedges.

Print Recipe

This smoky, savory pumpkin hummus is an easy, healthy snack for fall. It’s perfect for using that half can of pumpkin in your refrigerator! (vegan, gluten-free)

Author: Kaleigh
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: about 2 cups 1x
Category: snack
Method: no cook
Cuisine: Mediterranean

Ingredients

Scale

1 cup canned chickpeas, drained (reserve the liquid)
1 cup pumpkin puree
2 tbsp tahini
Juice from 1 lime
3 tsp smoked paprika
2 tsp garlic powder
1 tsp ground cumin
½ tsp salt
½ tsp pepper
¼ tsp cayenne (or to taste)
Chickpea liquid as needed

Instructions

Add all ingredients to a food processor (I love this mini one!) and blend until smooth.
Stop to scrape down the sides with a spatula and add reserved chickpea liquid as needed to reach a smooth, creamy consistency.

Notes

When you drain the chickpeas, reserve some of the liquid and add it as needed while blending the hummus for that smooth, silky texture.
I think this hummus tastes best after it's had a couple of hours to sit in the refrigerator to really let the flavors mesh.

Ingredient Substitutions:

Taste and adjust the cayenne pepper to your preferred spice level. If you're serving to young kids, you may want to be a little more conservative.
If you absolutely must leave the tahini out, add a little olive oil in it's place or you can even substitute a runny, all natural peanut butter.
Feel free to use a fresh clove of garlic if you'd like, but the garlic will get stronger as it sits in the refrigerator, so if you're not going to eat all of it in the next day or so, I'd use powder.
If you don't have chickpeas, you can use any canned white bean.
This recipe also works great with mashed sweet potato or butternut squash in place of the pumpkin!
If you're serving to babies, leave out the salt and make sure you use low sodium chickpeas.

Keywords: smoky pumpkin hummus, savory pumpkin hummus recipe, healthy pumpkin hummus