Smoky Pumpkin Hummus

Take a classic chickpea tahini hummus and give it a smoky, pumpkin flavor and golden-orange color in no time with this simple, plant-based (vegan), gluten-free recipe for Smoky Pumpkin Hummus. With only 7 ingredients, not including pantry staples, you can blend up this flavorful hummus in just 10 minutes. Turn to canned pumpkin—or use up your fall pumpkins by creating a hand-crafted pumpkin puree—to create this healthy, nutrient-packed hummus. With the power of chickpeas, hummus, spices, and olive oil, this recipe is rich in protein, vitamins, minerals, fiber, health fats, and potent phytochemicals linked with colorful pumpkins. A touch of cumin and smoked paprika provides a robust flavor profile. Try serving it with whole wheat pita or flatbread, sandwiches, wraps, veggie-burgers, or as a condiment for veggie balls. It’s perfect for fall—or really year round!

Learn how to make this Smoky Pumpkin Hummus in my recipe video here.


Smoky Pumpkin Hummus

(4 votes, average: 5.00 out of 5)

5 from 4 reviews

The Plant-Powered Dietitian

Prep Time:
6 minutes

Total Time:
10 minutes

8 servings



Take a classic chickpea tahini hummus and give it a smoky, pumpkin flavor and golden-orange color in no time with this simple, plant-based (vegan), gluten-free recipe.


1 15-ounce can chickpeas (garbanzo beans), with liquid
2 garlic cloves
2 tablespoons lemon juice
2 tablespoons tahini (sesame seed paste)
¼ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
3/4 cup pumkin, canned or cooked and pureed
1 teaspoon cumin seeds
½ teaspoon smoked paprika

Garnish (optional):

Additional extra virgin olive oil
Additional smoked paprika
1 tablespoon pumpkin seeds


Drain the chickpeas, reserving the liquid. Put the chickpeas into a blender or food processor.
Add the garlic, lemon juice, tahini, black pepper, olive oil, pumpkin, cumin seeds, and smoked paprika.
Blend, gradually adding enough of the reserved chickpea liquid to make a smooth, thick, creamy dip.
Pour the dip into a serving dish and garnish with a drizzle of olive oil and sprinkle of smoked paprika, and pumpkin seeds.
If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.


To serve this hummus as an appetizer, place a small serving dish of garnished hummus in the center of a platter. Arrange triangles of whole wheat pita bread and pieces of fresh raw vegetables, such as carrots, celery, bell peppers, mushrooms, asparagus, broccoli, and snow peas, on the platter.

Category: DipCuisine: Mediterranean


Serving Size: 1 serving
Calories: 124
Sugar: 3 g
Sodium: 44 mg
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 16 g
Fiber: 4 g
Protein: 5 g

Keywords: vegan hummus, pumpkin hummus, hummus recipe

I love to use my Nutribullet for making this hummus recipe! Get a discount by ordering your own nutribullet here.

For more plant-based hummus recipes, check out some of my favorites:

Beet White Bean Hummus
Tomato Pesto Hummus
Green Pea Hummus

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