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blue bowl filled with pumpkin hummus with tortillas
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5 from 1 vote

Savory Pumpkin Hummus

This easy savory pumpkin hummus is deliciously creamy and so easy to prep! Perfect paired with baked pita chips, veggies, and used for meal prep.
Prep Time10 mins
Total Time10 mins
Course: Snack
Cuisine: American
Servings: 12
Calories: 114kcal


  • 15 oz pumpkin puree
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • ½ lemon (juiced)
  • 2 cloves garlic (minced)
  • ¾ teaspoon salt
  • 1 ½ teaspoon cumin
  • 1 ½ teaspoon ground coriander
  • 15 oz can of chickpeas ( * reserve liquid)
  • liquid from can of chickpeas I used roughly ⅓ cup


  • In the base of a 7 cup food processor fitted with a steel blade, combine the pumpkin, tahini, olive oil, lemon juice, garlic, salt, cumin, coriander and ¼ cup of chickpea liquid. Process for one minute.
  • Add the chickpeas, blend for 1 minute on low, gradually adding in 1-2 tablespoons extra liquid reserved from the can of chickpeas through the shoot in the food processor lid.
  • Scrape down sides of processor, then blend for 1-2 minutes on high, adding in more liquid if you'd like it thinner. Blend until smooth and creamy.
  • Serve with veggies or crackers. Store in a sealed container in the fridge for up to 1 week. Freeze for up to 3 months.


Serving: 0.25cup | Calories: 114kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 151mg | Potassium: 197mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5525IU | Vitamin C: 2.6mg | Calcium: 35mg | Iron: 1.9mg