Pumpkin Hummus

October 26: National Pumpkin Day

We posted a recipe for traditional hummus back on May 13 (National Hummus Day). As fall is in full swing, we added the ubiquitous seasonal squash to this hummus recipe. It is deliciously creamy and healthy and has that hue to match all the other glorious autumnal colors. We sprinkled toasted pumpkin seeds to reinforce the additional flavor and give this dish some contrasting texture. Served as a side dip with vegetables or pita bread/chips, this pumpkin hummus is perfect for National Pumpkin Day.


(Adapted from Taste of Home)


  • 1 can (15 ounces) chickpeas/garbanzo beans, drained and rinsed
  • 1 cup pumpkin puree (from the can; save the rest for other recipes—see Notes)
  • 1/3 cup tahini (sesame paste)
  • ¼ cup olive oil
  • 1 lemon, juiced (or 2 tablespoons lemon juice)
  • 1 tablespoon sesame oil
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt or to taste
  • pumpkin seeds, toasted and shelled


Drain the chickpeas/garbanzo beans in a colander and rinse them. Measure out 1 cup of pumpkin puree. Place in a food processor with tahini.

Add the olive oil. Squeeze the lemon juice and sesame oil into the mixture. Add ground cumin.

Add minced garlic and salt to taste. Cover and pulse the ingredients in the food processor until creamy. Transfer to a bowl. Drizzle with a little olive oil and garnish with a sprinkle of toasted and shelled pumpkin seeds. Serve with cut vegetables, pita bread or pita chips.


  • With the remaining pumpkin puree from the can, try these other pumpkin recipes: pumpkin pie spice rice cereal treats and pumpkin latte smoothie.
  • We have a small food processor, so we had to divide the ingredients in half and pulse them in sections before mixing everything together in one bowl.
  • Happy fall, y’all! It still feels like summer in South Texas. But we used to live in New Jersey and Illinois where we enjoyed the change of seasons, especially when the leaves turned to vibrant colors before they fell off the trees.