Name: Creamy Pumpkin Hummus with Toasted Seeds and Spices Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 1 14-ounce can chickpeas (drained); 1 cup pumpkin puree (or roasted pumpkin); 1 teaspoon salt; ½ teaspoon chili powder; ½ teaspoon ground cumin; 1 tablespoon extra virgin olive oil; 2 tablespoons tahini; 2 tablespoons lemon juice; 3 cloves garlic; Olive oil; Pumpkin seeds; Watercress; Nigella seeds; Smoked paprika

If you’re looking for a fall-inspired dip that’s both comforting and vibrant, you’re in for a treat! This Creamy Pumpkin Hummus with Toasted Seeds and Spices Recipe is one of my all-time favorites. It’s creamy, packed with warm spices, and topped with toasted seeds that add the perfect crunch. Whether you’re hosting a cozy gathering or just want a tasty snack, this pumpkin hummus will quickly become your go-to dip.

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Why You’ll Love This Recipe

Simple & Quick: Ready in just 10 minutes with minimal prep—perfect for busy days or last-minute guests.
Unique Flavor Twist: The pumpkin puree adds natural sweetness and autumnal warmth that you don’t get in classic hummus.
Nutty Texture Contrast: Toasted pumpkin seeds and spices add a delightful crunch and depth of flavor.
Versatile & Healthy: Great for dipping veggies, spreading on sandwiches, or serving as a party appetizer with whole-grain crackers.

A white bowl filled with smooth, creamy orange pumpkin hummus that has a slightly swirled texture on top. The hummus is garnished with bright green microgreens, dark green pumpkin seeds, a sprinkle of black seeds, and mild red spices, all arranged mainly along one side of the bowl. Around the bowl, there are soft flatbreads stacked to the left, small whole pumpkins at the bottom left corner, and a striped gray and white cloth to the right, all placed on a white marbled surface. In the background, a small jar with pumpkin seeds sits on a white plate. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love that the ingredients here are wholesome and approachable—nothing fancy, just simple pantry staples plus that gorgeous pumpkin puree. Each element plays a part in building layers of flavor and creaminess.

Chickpeas: The creamy base of any good hummus; canned chickpeas save time without sacrificing taste.
Pumpkin Puree: Adds richness and a subtle sweetness; use canned or homemade roasted pumpkin for best results.
Salt: Essential to bring out the natural flavors—adjust to taste.
Chili Powder: Adds a gentle warmth and a touch of smoky spice.
Ground Cumin: Gives the hummus that classic earthy, aromatic kick.
Extra Virgin Olive Oil: For richness and that silky finish; also great for drizzling on top.
Tahini: Sesame paste adds depth and nutty undertones—don’t skip it!
Lemon Juice: Brightens the dip with fresh acidity, balancing the sweetness of pumpkin.
Garlic: Packs a punch of flavor, bringing everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Creamy Pumpkin Hummus with Toasted Seeds and Spices Recipe is how easy it is to make it your own. I often switch up the spices or experiment with different toppings depending on what I have on hand or the occasion.

Spice It Up: Adding a pinch of smoked paprika or cayenne pepper gave this hummus a smoky kick my family went crazy for.
Dairy-Free Variation: This hummus is naturally dairy-free, but for a creamier texture, you can stir in a spoonful of coconut yogurt—trust me, it’s amazing!
Herbal Infusion: Fresh herbs like parsley or cilantro on top add a fresh note that brightens the flavors wonderfully.
Switch The Seeds: Instead of pumpkin seeds, try toasted sunflower or sesame seeds for a different crunch and taste.

How to Make Creamy Pumpkin Hummus with Toasted Seeds and Spices Recipe

Step 1: Gather Your Ingredients and Prep

Start by draining the chickpeas well to avoid any watery hummus. If you’re using fresh garlic cloves, give them a quick peel. Measure out your pumpkin puree, spices, tahini, lemon juice, and olive oil so everything is ready to go. I find organizing ingredients first makes the whole process smoother and faster.

Step 2: Blend Until Silky Smooth

Place chickpeas, pumpkin puree, salt, chili powder, cumin, tahini, lemon juice, garlic, and olive oil into your food processor. Pulse everything together until smooth and creamy. Depending on your pumpkin puree’s moisture, you might want to add a splash of water or extra olive oil to loosen the texture. Don’t rush—stop occasionally to scrape down the sides to get everything well combined.

Step 3: Taste and Adjust Seasonings

This is the moment to taste—and this step makes all the difference. Add a little more salt, lemon juice, or chili powder if needed. I like mine with a little extra lemon to keep it bright and fresh, but it’s all up to your preference.

Step 4: Garnish with Toasted Seeds and Spices

Transfer your hummus to a serving bowl. For that wow factor, drizzle with more olive oil, then scatter toasted pumpkin seeds, a few nigella seeds, and a pinch of smoked paprika. I love adding fresh watercress on top too—it adds a peppery freshness that contrasts beautifully with the creamy hummus.

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Pro Tips for Making Creamy Pumpkin Hummus with Toasted Seeds and Spices Recipe

Smooth Texture Tip: For an extra creamy finish, peel the chickpeas before blending—it’s a bit of extra work, but so worth it in texture.
Use Fresh Spices: I learned this trick the hard way; fresh spices make all the difference in depth of flavor.
Toast Your Seeds: Lightly toasting your pumpkin seeds before garnishing boosts nutty aromas and crunchiness.
Avoid Watery Hummus: Make sure to drain your canned chickpeas well and adjust water slowly to avoid a runny dip.

How to Serve Creamy Pumpkin Hummus with Toasted Seeds and Spices Recipe

A white bowl filled with one thick layer of smooth, bright orange hummus, swirled with a shallow groove in the center holding a small pool of golden oil. On one side of the hummus, there is a sprinkling of dark green pumpkin seeds, small black seeds, and light green sprouts, with a dusting of red spice powder adding color contrast. The bowl rests on a white marbled surface, and to the upper left, there are three small triangular pieces of white flatbread with light brown spots stacked partly overlapping. A gray and white checkered cloth is visible on the right side of the frame. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish mine with a generous drizzle of good quality olive oil, a sprinkle of toasted pumpkin seeds for crunch, nigella seeds for that subtle oniony touch, and smoked paprika to add a pop of color and smoky flavor. If I’m feeling fancy, fresh watercress or a few microgreens on top bring some lovely brightness.

Side Dishes

This pumpkin hummus pairs perfectly with warm pita bread, grainy crackers, or a platter of crunchy veggies like carrot sticks, cucumber, and bell peppers. My family goes crazy for it alongside roasted sweet potatoes or as a spread on sandwiches—especially turkey or roasted veggie ones.

Creative Ways to Present

For holiday gatherings, I love serving this hummus inside hollowed-out mini pumpkins—it’s charming and totally festive! Another fun idea I tried was layering it in a glass trifle dish with roasted chickpeas and pomegranate seeds for a colorful dip parfait. It’s a real crowd-pleaser and looks gorgeous on any table.

Make Ahead and Storage

Storing Leftovers

This hummus keeps beautifully in the fridge for up to 4 days. I always store it in an airtight container to maintain its creamy texture and fresh flavor. Before serving leftover hummus, give it a good stir and, if it seems too thick from chilling, just add a little water or olive oil to loosen it up again.

Freezing

I’ve frozen this pumpkin hummus a few times with success! Just portion it into freezer-safe bags or containers. When thawing, I let it come to fridge temperature overnight and then stir it well. It might separate a bit but blending again quickly brings back that silky texture.

Reheating

Because this hummus is best served cold or at room temperature, I don’t recommend heating it. Instead, just let it sit out for about 15 minutes after removing from the fridge before serving to bring out the flavors fully.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Roasting fresh pumpkin and pureeing it works wonderfully and gives a slightly fresher flavor. Just roast until tender, peel, and puree until smooth. You’ll want about the same quantity as canned pumpkin puree.
What can I substitute for tahini if I don’t have it?

If you don’t have tahini, you can try using smooth peanut butter or sunflower seed butter as alternatives, though the flavor will shift. Another option is to omit it and add a bit more olive oil for richness.
How do I make the hummus extra creamy?

For extra creamy hummus, peel your chickpeas before blending—it sounds tedious, but those skins can lead to a grittier texture. Also, adding a touch more olive oil or a spoonful of water during blending helps smooth it out beautifully.
Can I adjust the spice levels in this recipe?

Definitely! The chili powder adds gentle warmth, but feel free to add more if you like heat, or swap it for smoked paprika for a milder, smoky flavor. The spice amounts can be tailored to your tastes.

Final Thoughts

This Creamy Pumpkin Hummus with Toasted Seeds and Spices Recipe has become such a staple for me whenever I want something both comforting and a bit special. It’s one of those dishes that’s easy to whip up but tastes like you spent hours in the kitchen, which always impresses my friends and family. I hope you’ll love how it turns out and find yourself reaching for it again and again this season. Give it a try—you won’t regret it!