Roasted pumpkin, chickpeas, garlic, lemon juice, olive oil, and spices come together in this creamy roasted pumpkin hummus recipe.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Confession time: the first time I made this roasted pumpkin hummus recipe, it was a total accident. I had leftover roasted pumpkin sitting in my fridge (because I always overdo it when buying “fall produce”… I mean, who doesn’t grab three pumpkins when they’re on sale?). Anyway, I was about to make my usual batch of hummus when I spotted the container of pumpkin and thought, eh, why not? I tossed it in. And here’s the kicker—it actually worked. Like, really worked. The pumpkin added this subtle sweetness and creaminess that made me wonder why hummus hadn’t been pumpkin-fied all along. My husband gave me that look—you know, the one that says I don’t want to admit you’re right, but yeah, you nailed it. And within 20 minutes, the bowl was wiped clean. Family approval: secured.

Here’s a quick peek at what’s inside:

Why You’ll Love This Roasted Pumpkin Hummus Recipe?

Here’s the deal: it’s ridiculously easy. We’re talking throw-it-all-in-the-food-processor easy. And it’s one of those recipes that tricks people into thinking you went all out. Everyone else brings spinach dip or the usual guac, but you roll up with this golden bowl of roasted pumpkin hummus, and suddenly you’re “the creative one.” Plus, it’s healthy enough to make you feel good about yourself, but tasty enough that you’re not secretly wishing you had nachos instead. It’s the best of both worlds.

Ingredient Notes:

Let’s be real for a sec—ingredients can make or break this. A few quick notes so you don’t end up with a bland dip that nobody touches:

Chickpeas – The backbone. I usually use canned (less stress), but if you’re the type who soaks and boils, you’re my hero.
Roasted pumpkin puree – Fresh roasted pumpkin has that earthy depth, but canned works if you’re short on time. No shame in shortcuts.
Garlic – Don’t skip it unless you’re planning on a vampire-friendly party.
Lemon juice – It’s the zing. Without it, everything tastes flat.
Olive oil – Smooths it all out. Think of it as the silky finishing touch.
Spices (cumin, cayenne, paprika) – Cumin gives warmth, cayenne adds a cheeky kick, paprika makes it smoky and Instagram-pretty.
Sesame seeds & parsley – Fancy garnish that tricks people into thinking you spent hours in the kitchen.

How To Make Roasted Pumpkin Hummus?

You ready? Because this is as easy as recipes get.

Step 1: Blend the base.
Pumpkin, chickpeas, garlic, lemon juice, spices—everything goes straight into the food processor. Pulse until it looks like a rough mash. Nothing fancy yet.

Step 2: Add the olive oil.
Here’s where the magic happens. Slowly drizzle in the olive oil while it blends. Suddenly it shifts from chunky to creamy goodness.

Step 3: Taste test.
This is the best part. Dip your spoon in—too thick? Add a splash of lemon juice or more oil. Not enough kick? Toss in extra cayenne. Basically, this step is all about making it yours.

Step 4: Garnish.
Scoop it into a bowl, drizzle more olive oil on top, sprinkle with sesame seeds, paprika, maybe a handful of pepitas. It looks professional, but we both know it took 5 minutes.

Step 5: Serve and enjoy.
Bring out pita, veggies, crackers—whatever you’ve got. Watch how fast the bowl disappears. (And don’t be surprised if someone asks for the recipe halfway through the party.)

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Storage Options:

Leftovers? If you’re lucky. Store this roasted pumpkin hummus in a sealed container in the fridge for about 4–5 days. Stir it before serving since it might separate a bit. You can freeze it, but full disclosure—the texture changes slightly. I usually portion it into small containers so I can defrost just enough for a snack without committing to the whole batch.

Variations and Substitutions:

This recipe’s flexible—think of it as your hummus playground.

No pumpkin? Use roasted butternut squash or sweet potato. Same cozy vibe.
Tahini lover? Add a spoonful for extra nuttiness.
Spice it up. Double the cayenne, add chili flakes, or drizzle with hot honey if you’re adventurous.
Creamier version. A dollop of Greek yogurt makes it even smoother.

What to Serve with Roasted Pumpkin Hummus?

Here’s where you can get creative:

Warm pita bread—it’s the classic, no explanation needed.
Fresh veggies—carrots, cucumbers, peppers, all the colors of the rainbow.
Crackers or tortilla chips—because sometimes you just want the crunch.
Add it to a fall-inspired charcuterie board. People will think you’re a food stylist.

Frequently Asked Questions:

Can I use canned pumpkin instead of roasting it fresh?
Yep, absolutely. Fresh is richer, but canned makes life easy.

How do I make it spicier?
Double the cayenne or add a splash of hot sauce. Basically, however much heat your taste buds can handle.

Can I prep it ahead?
Totally. In fact, it gets better after a day in the fridge when the flavors have had time to mingle.

So there it is—my roasted pumpkin hummus recipe. Born out of a leftover pumpkin experiment and now a go-to every fall. It’s cozy, it’s unexpected, and honestly? It beats bringing a sad veggie tray to the party. What do you think—would you try this twist on hummus, or are you sticking to the classic?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Rich and Savory Slow Cooker French Dip Sandwiches

Homemade Cinnamon Rolls Recipe

Famous Butter Chicken Recipe