Pumpkin Hummus

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Welcome to Day 30 of Crafty October 2014 (check out 2013 and 2012 here) – a month of Halloween Ideas here on The Purple Pumpkin Blog!

Pumpkin Hummus

One of my favourite homemade dips is hummus. Or houmous, or is it hoummus?!

Whichever the correct spelling, it’s so easy to make at home and tastes a lot better than store-bought (at least, I think so!) I decided to give my usual recipe a seasonal twist using canned pumpkin.

You should be able to buy one of the ingredients – tahini, a sesame seed paste in most supermarkets these days.

If not, try a health food store. It has a layer of oil at the top of the jar, and it’s best to give it a stir before using it.

I used canned pumpkin, again, something that can be bought in supermarkets these days (check out the American section if yours has one).

If you can’t find it, you could steam some pumpkin and then purée it in a blender.

For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.

Pumpkin Hummus

Serves 10-12 as a dip


  • 4 tbsps tahini
  • 8 tbsps water
  • 400g can chickpeas, drained
  • juice of 1 lemon
  • 300g canned pumpkin
  • 2 tsps garlic salt
  • 1 tsps cinnamon
  • chilli powder to garnish (optional)


  1. Put the tahini and water into a blender and whizz together. You want the mixture to turn pale and the consistency of single cream.
  2. Add the chickpeas and lemon juice and whizz until quite smooth – it’s nice to leave a little texture though.
  3. Place the tahini and chickpea mixture into a bowl and stir in the pumpkin until well combined.
  4. Season with the garlic salt and cinnamon (to your taste; you may find it needs more or less, as well as extra lemon juice)
  5. Serve in a bowl with a sprinkling of chilli powder (optional)

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