Name: Pumpkin Hummus Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 red pepper, halved and seeded; 1 (15-ounce) can chickpeas, rinsed; 1 small clove garlic, finely chopped; 1/4 cup tahini; 2 Tbsp. fresh lemon juice; 1/2 tsp. smoked paprika; 1/4 tsp. ground cumin; Kosher salt and pepper to taste; Celery with leaves for decorating; Additional celery sticks for serving

I absolutely love this Pumpkin Hummus Recipe because it’s like autumn in a bowl, yet it’s surprisingly easy and fast to whip up. The roasted red pepper adds this smoky sweetness that pairs beautifully with the nutty tahini and earthy spices, making it stand out from your typical hummus. Whenever I serve it, whether for a cozy gathering or a quick snack, everyone always asks for the recipe.

You’ll find that this Pumpkin Hummus Recipe is perfect for those moments when you want something healthy but also crave a bit of comfort food vibes. It’s versatile, too — great with veggie sticks, pita, or even as a spread on sandwiches. The best part? It delivers gourmet flavor without any fuss, so it’s worth trying whether you’re new to hummus or a seasoned pro like me.

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Why You’ll Love This Recipe

Rich, smoky flavor: Roasting the red pepper brings a depth that transforms simple hummus into something special.
Quick and easy prep: You’ll have this hummus ready in about 15 minutes—perfect for last-minute snacks or entertaining.
Versatile serving options: It pairs well with veggies, crackers, or as a sandwich spread, so you can enjoy it any way you like.
Healthier twist: Using chickpeas and fresh ingredients, it’s a nutritious choice you won’t feel guilty about.

A white bowl filled with smooth orange hummus shaped like a pumpkin with curved lines drawn on top to show the pumpkin sections; on the top center, a green celery stalk with fresh green leaves is placed to look like the pumpkin stem. The bowl is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Pumpkin Hummus Recipe comes from a few simple ingredients that balance smoky, creamy, and tangy flavors. When shopping, look for a fresh red pepper with a bright color and firm skin for the best char and sweetness.

Red pepper: Roasting this brings out a smoky sweetness that’s the heart of the recipe.
Chickpeas: Canned chickpeas are a great time-saver but rinse them well to avoid any metallic canned flavor.
Garlic: A small clove is enough here to punch up the flavor without overpowering.
Tahini: Look for a smooth, creamy tahini for the best texture and richness.
Fresh lemon juice: Always fresh—not bottled—for that bright, zesty kick.
Smoked paprika: Adds warmth and a hint of smokiness that complements the roasted pepper.
Ground cumin: Brings subtle earthiness to round out the flavors.
Kosher salt and pepper: Essential for seasoning to taste.
Celery: For decorating and serving, its crispness contrasts perfectly with creamy hummus.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love experimenting with this Pumpkin Hummus Recipe to keep things fresh and suit different occasions. Feel free to tweak the spices or swap ingredients based on what you have handy—it’s surprisingly forgiving!

Add heat: When I want a kick, I toss in some cayenne or a pinch of chili flakes, and my family goes crazy for the spicy twist.
Use roasted pumpkin: To intensify that “pumpkin” vibe, try adding a bit of roasted pumpkin puree alongside the pepper for extra creaminess.
Herbal flair: Toss in fresh herbs like parsley or cilantro for a bright, fresh finish.
Nut-free option: Simply omit tahini and add a bit more lemon juice and olive oil for a similar creamy texture without the seeds.

How to Make Pumpkin Hummus Recipe

Step 1: Roast the red pepper until perfectly charred

Start by setting your broiler to high and placing the red pepper halves cut-side down on a rimmed baking sheet. Broil them for about 4 to 5 minutes until the skin is beautifully blackened and blistered. This is key because the smoky flavor in this Pumpkin Hummus Recipe comes from this char. Once done, transfer the peppers to a bowl and cover it—this makes peeling off the skin a breeze once cooled. Don’t rush this step; patience here really sets the flavor.

Step 2: Blend all ingredients to silky smooth perfection

Peel the skins off the cooled peppers and pop the flesh into a food processor. Add rinsed chickpeas, chopped garlic, tahini, fresh lemon juice, smoked paprika, cumin, and a pinch of kosher salt and pepper. Pulse until smooth and creamy, stopping to scrape down the sides occasionally. If your mixture feels too thick, splash in a little water or olive oil to get that luscious, scoopable texture everyone loves in hummus. Taste and adjust seasoning—sometimes a little extra lemon or salt makes all the difference.

Step 3: Serve with celery for crunch and charm

Spoon your Pumpkin Hummus into a bowl, then use a celery stick to decorate by placing it standing upright—it looks like a pumpkin stalk and always gets a smile! Arrange extra celery sticks or your favorite dippers around for an inviting, crunchy contrast. This finishing touch is simple but adds such a fun, seasonal feel that your guests will appreciate.

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Pro Tips for Making Pumpkin Hummus Recipe

Perfect roasting: Keep an eye on the pepper under the broiler so it chars but doesn’t burn—this balances smoky flavor without bitterness.
Peel with ease: Covering the hot pepper with a bowl traps steam that loosens skin, making peeling quick and mess-free.
Adjust texture: If you want creamier hummus, add a little olive oil or cold water during blending for a smooth finish.
Season gradually: Start with less salt and spices—you can always add more but can’t take it back once mixed.

How to Serve Pumpkin Hummus Recipe

The image shows a shallow white dish shaped like a pumpkin with a smooth, creamy orange spread inside, evenly filled to the edges. The spread has small vertical grooves carved evenly to mimic pumpkin ribs. On top, in the center near the back, sits a fresh, bright green celery stalk with leafy celery greens attached, acting as the pumpkin stem. The dish is set on a dark background, and the texture of the spread is smooth with tiny specks of color throughout. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle a little extra smoked paprika over the top for a pop of color and a mild smoky aroma. Fresh celery leaves tucked around the bowl add a pretty, seasonal touch and a hint of herbaceous crunch. Sometimes I drizzle a tiny bit of olive oil on the surface—it makes the hummus shine and adds richness.

Side Dishes

This Pumpkin Hummus pairs wonderfully with crunchy celery sticks, colorful carrot batons, or warm pita bread. I also like serving it alongside roasted veggies or as part of a mezze platter with olives, cucumber slices, and feta cheese for a fun sharing experience.

Creative Ways to Present

For holidays or gatherings, I like to shape the hummus into a small pumpkin shape using my hands or the back of a spoon, then lay thin strips of celery around as “ribs.” Add a celery stick on top as the stem. It’s a conversation starter and makes the bowl totally Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

I store my Pumpkin Hummus in an airtight container in the fridge. It stays fresh and flavorful for about 4 to 5 days if covered tightly. I always smooth the surface and drizzle a little olive oil on top before sealing to help keep it moist and prevent drying out.

Freezing

I’ve frozen this hummus successfully by portioning it into smaller containers. When thawed, it might separate a bit, but a quick stir usually brings it back together. Freezing can dull the vibrant fresh lemon flavor, so I recommend freezing only if you need to, and refreshing with a squeeze of lemon juice after thawing.

Reheating

Since hummus is best served chilled or at room temperature, I usually let leftovers sit out for about 15 minutes after taking them from the fridge. If you want it warmer, a gentle stir with room temperature olive oil helps it feel fresh. Avoid microwaving as it can change texture and flavor.

FAQs

Can I make Pumpkin Hummus Recipe without a broiler?

Absolutely! If you don’t have a broiler, you can roast the red pepper in a hot oven (around 450°F/230°C) on a baking sheet for 20-25 minutes, turning halfway until the skin is blackened and blistered. Another option is grilling the pepper outdoors for an authentic smoky flavor.
Is the red pepper what makes this a “pumpkin” hummus?

Great question! The term “pumpkin” in this recipe comes from the smoky, autumnal flavor created by the roasted red pepper combined with the warm spices like smoked paprika and cumin. You can also add actual roasted pumpkin puree for a sweeter twist, but the pepper is the star that mimics that cozy fall vibe.
Can I use dried chickpeas instead of canned?

Yes! If you have dried chickpeas, soak them overnight and cook until tender before using. It’s a bit more work but gives a slightly fresher flavor and creamier texture. Just be sure to cool them well before blending.
Can I make this Pumpkin Hummus Recipe vegan and allergy-friendly?

Definitely. This recipe is naturally vegan. For nut or seed allergies (because tahini is sesame seed), you can omit tahini and replace with extra olive oil and a bit of ground sunflower seeds or omit altogether for a milder but still tasty version.

Final Thoughts

This Pumpkin Hummus Recipe has become one of my go-to favorites when I want to impress with something simple and flavorful. It’s cozy without being heavy, elegant but easy, and it always feels like a little seasonal celebration in the kitchen. I highly recommend giving it a try—you might just find it replacing your usual hummus for good!

Pumpkin Hummus Recipe