Savory Pumpkin Pie Hummus
October 17, 2019 by Ginger Hultin MS RDN
If you’ve ever been invited to a party where the host says, “Bring a snack to share!” and your brain immediately goes blank, I see you. Despite being a dietitian and food blogger, I’m always on the go, and the idea of last-minute grocery shopping and recipe testing for a party can feel like… a lot. That’s why this Savory Pumpkin Pie is a lifesaver. It requires minimal prep, uses ingredients you probably already have, and comes together in minutes. No one will ever guess you made it moments before heading out the door.
Pumpkin Pie Hummus- a savory fall treat
Pumpkin hummus abounds this time of year as we all search for a savory alternative to the sugar overload that comes with fall. But let’s be honest—some of the recipes out there are a bit much. Heating, cooking, stirring, a long list of ingredients… I love a good homemade dip, but I also have things to do. That’s why I created this super simple and flavorful Savory Pumpkin Pie Hummus—a perfect appetizer, lunch, or snack that gives you the cozy taste of fall without the hassle.
The first time I made this with my team, I took some to class that night. When I opened it, my students were intrigued—everyone wanted to try it. The garlic aroma is light and not overpowering, just like the flavor, which is balanced with savory pumpkin and bright lemon juice. And in case you’re wondering, no, you don’t use the whole can of pumpkin—because, as one of my interns put it, “That would be too pumpkiny.” But that’s actually great news because you can use the rest in other recipes like Pumpkin Spice Waffles, No Bake Pumpkin Pie Parfaits, or a Pumpkin Pie Protein Smoothie.
Why make the Savory Pumpkin Pie Hummus
We all know hummus is a nutrient-packed, satisfying snack, thanks to its combo of fiber, protein, and healthy fats. Yes, tahini adds some extra fat and calories, but that’s actually a good thing—it keeps you full and fuels your day. Plus, every ingredient in this hummus has anti-inflammatory benefits, making it a win-win for your taste buds and your health.
Beyond the nutrition, plant-based protein is having a moment—and for good reason. Research shows that incorporating more plant-based foods can lower the risk of certain cancers, support heart health, and even reduce diabetes risk. Plus, choosing chickpeas over meat is a small, sustainable swap that benefits the environment. So go ahead and dip in, knowing you’re doing something good for your body and the planet.
Making the Savory Pumpkin Pie Hummus
Making this hummus couldn’t be easier. Just toss a can of rinsed and drained chickpeas into a food processor with pumpkin purée, tahini, the juice of a lemon, a couple of minced garlic cloves, and some cumin and salt for seasoning. Add a splash of cold water and blend until smooth, adding more water as needed to reach your preferred consistency. Once blended, transfer to a serving dish and sprinkle with a bit of extra cumin for garnish. Pair it with fresh veggies, crackers, or pita chips for a simple, crowd-pleasing snack.
For an extra creamy texture, try peeling the chickpeas before blending—it takes a little time but makes a noticeable difference. If you like a bit of heat, add a pinch of smoked paprika or cayenne. Leftovers keep well in the fridge for up to five days, though you might need to stir in a little water before serving if it thickens up. And don’t just limit yourself to dipping—spread it on toast, mix it into grain bowls, or use it as a sandwich spread for a fall-inspired twist.
Savory Pumpkin Pie Hummus FAQ’s
How long does this hummus last?
Stored in an airtight container in the fridge, it should last about 4-5 days—if you don’t eat it all before then!
Can I make this without tahini?
Yes! If you’re out of tahini or prefer a different flavor, try using almond butter or sunflower seed butter for a nutty twist. You can also omit it entirely, though the texture might be slightly less creamy.
What if I don’t have a food processor?
A high-speed blender works just as well! You might need to stop and scrape down the sides a few times to ensure everything blends smoothly.
Can I make this with something other than chickpeas?
Yes! If you’re looking for a different base, try white beans (like cannellini or great northern beans) for a slightly smoother texture. Lentils can also work, though they’ll add a bit more earthiness. If you’re avoiding legumes altogether, roasted cauliflower or mashed sweet potato can be fun alternatives—just note that the texture might be a little different.
In a sea of pumpkin spice lattes, muffins, and desserts, this Savory Pumpkin Pie Hummus is a refreshing change—letting you enjoy fall flavors in a lighter, more balanced way. Give it a try, and let me know what you think!
If you’re looking for more easy party snacks, try my Lemon Edamame Hummus, Endive Boat Appetizer, or Black-Eyed Pea Dip.
Savory Pumpkin Pie Hummus
Ingredients
- 1-15 oz can chickpeas rinsed and drained
- 1 1/2 cups pumpkin purée
- 1/4 cup tahini paste
- 1 medium lemon juiced
- 2-3 cloves garlic minced
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 cup cold water
Instructions
- Combine chickpeas, pumpkin, tahini, lemon, garlic, cumin, salt, and cold water in a food processor or high speed blender. Add additional water for desired consistency.
- Top with additional cumin if desired and serve with fresh veggies and crackers.
Nutrition
Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you're struggling with a cancer diagnosis, autoimmune condition, gut health problems, or even a medical mystery, nutrition can make a HUGE difference in your day-to-day life. I run a virtual, concierge private practice where I partner with my clients over time to help them improve their health through nutrition. Be sure to visit the blog for easy, plant-based, anti-inflammatory recipes and our "Resources" page for a variety of self-paced programs, books, e-books, and nutrition podcast episodes.
