If you’re looking to add a cozy, seasonal twist to your usual snack lineup, this Roasted Pumpkin Hummus Recipe is an absolute gem. It brings together the creamy richness of traditional hummus with the warm, earthy flavor of roasted pumpkin squash. Seriously, it’s like fall on a plate—perfect for those crisp afternoons when you want something comforting yet fresh.

I’ve made this Roasted Pumpkin Hummus Recipe for countless gatherings, and it never fails to impress. Whether you’re serving it as a party dip or just craving a wholesome snack, its subtly spiced, velvety texture wins everyone over. Plus, it’s surprisingly simple to pull together, meaning you get gourmet flavor without any fuss.

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Why This Recipe Works

Rich and Creamy Texture: The smooth roasted pumpkin pureed with chickpeas creates a luscious, velvety base that’s easy to scoop and satisfying to eat.
Balanced Warm Spices: A touch of cumin and optional cayenne pepper adds just the right kick without overpowering the pumpkin’s natural sweetness.
Versatility: Whether as a dip, spread, or snack, this roasted pumpkin hummus recipe fits into a variety of meals and occasions.
Quick and Easy Prep: You’ll have fresh, homemade hummus ready in about 10 minutes, making it a go-to for last-minute entertaining or weekday snacks.

A white bowl filled with a smooth, bright yellow hummus is shown, swirled in a circular motion creating a textured top layer. The hummus is topped with scattered white sesame seeds, chopped green herbs, small dark green pumpkin seeds, and a drizzle of red chili oil that collects in the center indentation. Several pieces of grilled pita bread, featuring brown grill marks and a light beige color, are placed inside and around the bowl, resting on a white marbled surface. To the top left, there is a white plate with a roasted orange pumpkin slice. Garlic cloves scattered on the surface and a small glass bowl with a halved lemon add extra context. The photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each component in this Roasted Pumpkin Hummus Recipe plays an important role, from the wholesome chickpeas to the fragrant spices and olive oil that round it all out. When shopping, aim for good-quality olive oil and fresh lemon juice—these small upgrades make a big flavor difference.

Chickpeas: The classic hummus base, they add protein and creaminess when blended.
Roasted Pumpkin Squash: Provides a seasonal sweetness and silky texture that makes this hummus unique.
Garlic: Freshly minced garlic brings that signature hummus punch—don’t skip it!
Kosher Salt: Enhances all the flavors without being too harsh.
Black Pepper: Adds subtle heat and depth.
Cumin: Offers earthy warmth that perfectly complements the pumpkin.
Cayenne (optional): Just a pinch gives your hummus a gentle spicy kick, but you can leave it out if you prefer mild flavors.
Extra-Virgin Olive Oil: Some goes into the blend for richness, and some for drizzling—it brings everything together beautifully.
Fresh Lemon Juice: Brightens the dish and balances the sweetness.
Parsley: Chopped fresh parsley adds a burst of color and fresh herbiness on top.
Paprika: Sprinkled as garnish, it adds a subtle smoky flavor and vibrant look.
Sesame Seeds: For garnish, they add a tiny crunch and nutty aroma.
Toasted Pita Slices (optional): Perfect for dipping and serving alongside your roasted pumpkin hummus.

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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.

Tweak to Your Taste

I love customizing this roasted pumpkin hummus recipe depending on the season or mood. Sometimes I add a bit more cayenne to turn up the heat, other times I swap parsley for cilantro for a fresh twist. It’s all about making it your own!

Variation: Adding a tablespoon of tahini enhances the nuttiness and creaminess, especially if you want a more traditional hummus vibe.
Dietary Modifications: This recipe is naturally vegan and gluten-free, but you can serve it with gluten-free crackers or veggies if you need to keep it grain-free.
Seasonal Changes: Swap roasted pumpkin for butternut squash or sweet potato for a similar taste with a bit of a twist.

Step-by-Step: How I Make Roasted Pumpkin Hummus Recipe

Step 1: Roast and Puree Your Pumpkin

Start by roasting your pumpkin squash until tender. I usually cut it into chunks, toss with a little olive oil, and roast at 400°F for about 25-30 minutes. Once soft and caramelized on the edges, puree it in a blender or food processor until silky smooth. This roasting step deepens the pumpkin’s flavor and prevents your hummus from tasting bland.

Step 2: Combine Chickpeas and Spices

Drain and rinse your canned chickpeas well for a clean taste. In your food processor, add the chickpeas, roasted pumpkin puree, minced garlic, lemon juice, kosher salt, black pepper, cumin, and optional cayenne. Pulse lightly just to start combining the ingredients—this helps everything blend evenly later.

Step 3: Blend While Drizzling Olive Oil

Slowly pour in about 2 tablespoons of extra-virgin olive oil while the processor is running. This creates the creamy texture you’re aiming for and binds all the flavors together. Stop and scrape down the bowl if necessary. The consistency should be smooth but still thick enough for dipping.

Step 4: Transfer and Garnish

Spread your roasted pumpkin hummus into a shallow serving dish. Drizzle the remaining tablespoon of olive oil over the top. Finish with a sprinkle of sesame seeds, paprika, and chopped fresh parsley (and pepitas if you’re feeling fancy). The garnishes aren’t just for looks—they add nice texture contrasts and bursts of flavor.

Step 5: Serve and Enjoy!

Serve immediately with fresh-cut veggies like cucumber or carrot sticks, or warm toasted pita slices for a cozy snack or appetizer. Trust me, your guests will be asking for the recipe!

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Pro Tips for Making Roasted Pumpkin Hummus Recipe

Roast the Pumpkin Thoroughly: Getting those caramelized edges adds sweetness and depth—don’t rush this step!
Use Fresh Lemon Juice: It really brightens the flavors, so avoid bottled lemon juice if possible.
Adjust Olive Oil to Taste: Add gradually to avoid making the hummus too oily or runny.
Avoid Over-Blending: Pulse gently to keep some texture and prevent it from turning too pasty.

How to Serve Roasted Pumpkin Hummus Recipe

A close-up of a white plate filled with a thick layer of bright yellow hummus spread evenly with soft peaks and swirls. The hummus is topped with a drizzle of red-orange oil or sauce creating a glossy texture in the center. Scattered over the top are white sesame seeds, green chopped herbs like parsley, and a few pumpkin seeds, adding contrast and texture. The plate sits on a white marbled surface with a piece of light brown flatbread partially visible on the edge. The whole scene is well-lit and sharp. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like topping mine with a colorful mix of paprika for a smoky touch, toasted sesame seeds for crunch, and a handful of fresh parsley to keep things bright. Sometimes I even sprinkle toasted pepitas for an extra nutty pop—it’s these little accents that really elevate the experience.

Side Dishes

This roasted pumpkin hummus pairs wonderfully with warm toasted pita slices or crunchy fresh veggies like bell peppers, carrots, and cucumbers. I also enjoy it alongside grilled meats or as part of a mezze platter with olives, feta, and tabbouleh for a full Mediterranean spread.

Creative Ways to Present

For a cozy autumn party, I serve the hummus in a hollowed-out mini pumpkin or a rustic wooden bowl surrounded by seasonal garnishes like roasted chestnuts and fresh herbs. Another fun idea is layering the hummus with roasted chickpeas and drizzles of chili oil for a colorful look that impresses every time.

Make Ahead and Storage

Storing Leftovers

I store my leftover roasted pumpkin hummus in an airtight container in the fridge, where it stays fresh for up to 4-5 days. Before serving again, I like to give it a quick stir and add a little fresh olive oil on top for a renewed shine and flavor.

Freezing

Freezing hummus can be a bit tricky because the texture changes slightly, but if you freeze the roasted pumpkin hummus in a sealed container, it should keep well for up to 2 months. Thaw it overnight in the fridge and stir well to bring it back together before serving.

Reheating

This hummus is actually best served cold or at room temperature, so I usually just let it come to room temp after taking it out of the fridge. If you prefer it slightly warm, a gentle 10-second zap in the microwave does the trick—just avoid overheating to keep that perfect texture.

FAQs

Can I make roasted pumpkin puree from fresh pumpkin?

Absolutely! Fresh pumpkin gives you great flavor—just peel, cube, and roast until tender before pureeing. This hands-on method brings out a deeper, sweeter pumpkin taste than canned versions.
Is this Roasted Pumpkin Hummus Recipe vegan?

Yes, it’s naturally vegan and requires no animal products. Just double-check your ingredients, like the olive oil and spices, for any unwanted additives.
How spicy is the cayenne, and can I leave it out?

The cayenne adds a gentle warmth—not overwhelming at all. But if you’re sensitive to spice or making this for kids, feel free to skip it entirely.
Can I prepare this hummus in advance?

Definitely! It gets better after chilling for a few hours, letting the flavors meld. Just add fresh garnishes right before serving to keep that vibrant appearance.

Final Thoughts

This Roasted Pumpkin Hummus Recipe is one of those dishes I keep coming back to every fall because it’s both comforting and fresh, easy to make yet impressively flavorful. I hope you’ll enjoy making it as much as I do—it’s perfect for sharing with friends, family, or just keeping all to yourself on cozy evenings. Give it a try and you might just discover a new seasonal favorite!