Spiced Pumpkin Hummus 🎃 – Flavorful Fall Dip That Stores Like a Pro
Roasted pumpkin meets creamy hummus in this autumnal spread that's perfect for Thanksgiving appetizer boards
This spiced pumpkin hummus combines the best of seasonal flavors with practicality perfect for Thanksgiving - it stores up to a week, blends roasted pumpkin with chickpeas, and adds warm spices like cumin and smoked paprika for a fall-forward flavor that pairs perfectly with sliced veggies, crackers, or pita bread.
If you're looking for an easy, make-ahead appetizer that brings vibrant color to your Thanksgiving table while keeping your pantry stocked with prepped spreads, this recipe is your autumn party hack. With tahini for richness, roasted pumpkin for sweetness, and spices that smell like the season, it's a dip that disappears quickly from appetizer boards.
The recipe's brilliance lies in its simplicity - just one blender and about 40 minutes in the oven before you achieve a velvety, vibrant orange dip that works as both a festive spread and a nutritious protein-packed snack. The smoky warmth from the spices and the pumpkin's natural sweetness create a flavor profile that's both comforting and exciting.
I developed this recipe specifically for hostesses who want to prepare ahead. After roasting the pumpkin in advance and storing it in the fridge, you can whip up fresh batches at a moment's notice by simply blending with pantry staples. The result is consistently perfect hummus whenever I need to replenish the appetizer tray. It's become a Thanksgiving staple on my family's table.
For those looking to add fall colors to their holiday grazing tables while maintaining easy storage, this spiced pumpkin hummus is the ideal solution. Keep reading to learn how to make this crowd-pleasing dip that's as practical as it is delicious.
Ingredients
- 2 cups roasted sugar pumpkin (about 1 medium squash)
- 1 ½ cups cooked chickpeas (from 1 15-oz can, drained and rinsed)
- ¼ cup tahini paste
- 2 tablespoons olive oil
- 1¼ cups plain Greek yogurt
- 3 tablespoons pumpkin puree
- 1½ tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
- 2 cloves garlic (minced)
- 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)
- 2-4 tablespoons water (adjust for desired consistency)
Instructions
- Step 1: Roast the Pumpkin
Preheat oven to 400°F. Cut pumpkin into 1-inch cubes, toss with olive oil, sea salt, and black pepper. Spread on baking sheet and roast for 25-30 minutes until tender and lightly browned. Let cool slightly. - Step 2: Blend the Base
In blender, combine roasted pumpkin, chickpeas, tahini, 2 tbsp olive oil, Greek yogurt, pumpkin puree, maple syrup, and apple cider vinegar. Process until smooth, scraping down sides as needed. - Step 3: Add Spices
Add cumin, smoked paprika, sea salt, and garlic to the blender. Pulse until fully incorporated. With blender running, gradually add water until desired consistency is reached. - Step 4: Garnish and Serve
Transfer hummus to serving bowl. Top with additional pumpkin cubes, rosemary sprigs, and a drizzle of olive oil. Store leftovers in airtight container in refrigerator for up to 7 days.
Why This Recipe Works
⏰ Perfect Make-Ahead
The roasted pumpkin can be prepared up to 3 days in advance, making this hummus ideal for Thanksgiving prepping. The dip is ready to serve within an hour of assembly.
💰 Autumn Flavor Power
Cumin and smoked paprika create warm fall flavors enhanced by pumpkin's natural sweetness, while rosemary adds aromatic punch that makes your kitchen smell irresistible.
👥 Crowd-Pleasing Versatility
Works equally well with raw vegetables for healthy snacking, pita bread for classic dipping, or crackers for elegant appetizer presentation at gatherings.
🌟 Store-Friendly Formula
Thick consistency and airtight storage make this hummus last up to 7 days, reducing food waste and eliminating last-minute appetizer prep.
Spiced Pumpkin Hummus Recipe
Crisp autumn flavors in 40 minutes
🛒 Ingredients
- - 2 cups roasted sugar pumpkin
- - 1 ½ cups cooked chickpeas
- - ¼ cup tahini paste
- - 2 tablespoons olive oil
- - 1¼ cups Greek yogurt
👨🍳 Instructions
Roast Pumpkin: Toss cubes with olive oil and bake for 25-30 minutes at 400°F
💡 Roast on parchment-lined sheet for easier cleanup
Blend Base: Combine pumpkin, chickpeas, tahini, yogurt, and pumpkin puree
💡 Start blending on low speed then increase
Nutrition (per serving):
Ingredient Notes & Substitutions
Roasted Pumpkin
Pumpkin provides natural sweetness that balances the tangy Greek yogurt. Use fresh over canned for best flavor.
Substitutions: Roasted butternut squash or sweet potato
Tahini Paste
Adds nutty depth. Look for smooth paste with no oil separation for best blending.
Substitutions: Peanut or almond butter with 1/2 tsp sesame oil
Greek Yogurt
Creates a thicker, richer texture compared to regular yogurt. Non-fat works, but full-fat is best.
Substitutions: Avocado for a vegan option
Cumin
Key autumn spice that complements pumpkin flavors. Toast it briefly before adding for enhanced aroma.
Substitutions: Garam masala or ground coriander
Pro Tips for Perfect Spiced Pumpkin Hummus
Roast pumpkin on a parchment-lined sheet for easy cleanup and even browning. The roasted edges develop caramelized sweetness that enhances the hummus' flavor profile.
Add liquid gradually - hummus thickens as it sits. If it becomes too thick after refrigeration, gently stir in a bit of water or milk to restore workable consistency.
To achieve maximum flavor, roast, cool, and blend the pumpkin immediately. Delayed blending can cause moisture from cooling pumpkin to affect the hummus texture.
For gluten-free service, use certified gluten-free chickpeas and ensure all spices are labeled gluten-free. Most commercial spices contain no wheat, but it's a good precaution for sensitive diners.
Variations & Customizations
Crunch Factor
Toss with toasted pumpkin seeds for added texture. Add them after blending or serve as a topping for visual appeal and extra crunch.
Citrus Zest
Stir in teaspoon of orange or lemon zest while blending to balance the smoky flavors with bright acidity - especially good with white bean versions.
Cheese Fusion
Blend in 1/2 cup crumbled feta for a savory twist. Serve with cucumber slices for a Greek-inspired autumn appetizer.
Sweet Treat
Swap spices for cinnamon and nutmeg, add 1/4 cup chocolate chips, and serve with graham crackers as a spiced pumpkin dessert dip.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Sliced beets (pairs perfectly with the earthy flavors)
- Crispy pita (completes the meal with traditional dipping)
- Crudit trays with bell pepper spears (serves beautifully alongside fall vegetables)
🍷 Drink Pairings:
Serve with spiced apple cider or a pumpkin spice latte to echo the autumnal flavors in your dip. For wine, a medium-bodied pinot noir or gewürztraminer works well.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Roast pumpkin up to 3 days in advance and store in freezer bags. The blended hummus (without rosemary garnish) can be refrigerated for 1-2 days before final assembly. Let stand at room temperature for 15 minutes before serving to restore optimal texture.
Refrigerator Storage
Store in airtight container in fridge for up to 5 days. Thoroughly stir before serving as slight separation is normal.
Freezer Storage
Portion into ice cube trays, freeze until solid, then transfer to freezer bags. Frozen pumpkins keep for up to 3 months. This works exceptionally well as part of a batch-cooked autumn meal prep plan.
Reheating Instructions
Thaw frozen hummus and gently reheat in microwave for 30 seconds, or stir in additional water to reconstitute. Avoid full reheating which can cause curdling in the dairy components.
Troubleshooting & Common Questions
Q: Hummus is too thick
A: Add liquid gradually - first try water or a splash of apple cider vinegar. The acidity helps emulsify the mixture. Add 1 tbsp at a time while blending until desired consistency is reached.
Q: Can I use canned pumpkin?
A: Fresh pumpkin is preferred for better texture and flavor, but in a pinch you can use 1 cup canned pumpkin puree. Adjust cooking time - drain excess moisture first to maintain consistency similar to roasted squash.
Q: How to prevent separation
A: Blend all ingredients on high speed for at least 2 minutes to ensure full emulsification. If separation happens in storage, gently stir in 1-2 tablespoons of reserved cooking liquid from chickpeas or pumpkin to rebind components.
Q: Can I make it vegan?
A: Substitute Greek yogurt with avocado (peeled, pitted, and mashed) or a vegan yogurt alternative. Ensure tahini is 100% sesame, and avoid regular yogurt which contains animal rennet. The finished product will still store well in refrigerator for up to 5 days.
Final Thoughts
This spiced pumpkin hummus brings together the best of autumn flavors in a make-ahead format that makes Thanksgiving entertaining effortless. The vibrant color and warming spices elevate any appetizer board while the creamy texture pairs surprisingly well with both sweet and savory accompaniments. Whether you'll serve it with crudité on a fall harvest table or reheat frozen portions for post-Thanksgiving snacking, this versatile dip is guaranteed to become a seasonal favorite.
For best Pinterest visibility, post this autumnal dip pin as part of a Complete The Look series over Thanksgiving week. Start with your main turkey pin, then share the pumpkin hummus as a featured appetizer, followed by your other side dishes, and end with a pumpkin dessert pin to create a cohesive, pin-worthy festive spread.
