Savory Pumpkin Hummus Dip Recipe: Easy Fall Appetizer with Toasted Seeds

Posted on December 4, 2025

savory pumpkin hummus dip - featured image

Let me paint you a picture: the earthy aroma of roasted pumpkin mingling with garlic and cumin, a creamy swirl of golden hummus gleaming under a drizzle of olive oil. There’s a little crunch from toasted pumpkin seeds, and the first swipe of a crispy pita chip scooping it up—well, you know, it’s the kind of moment that stops you in your tracks. The first time I whipped up this savory pumpkin hummus dip, it was a rainy October afternoon. I was knee-high to a grasshopper when my grandma would roast pumpkins for pies, but as an adult, I wanted something a bit more… snackable. Not just another pumpkin spice treat—something savory, comforting, and dangerously easy.

Honestly, I stumbled on this pumpkin hummus recipe while trying to use up leftover roasted pumpkin from a failed pie mission (hey, sometimes those crusts just don’t cooperate). The creamy texture, that subtle sweetness, and the way the toasted seeds add a nutty pop—oh, it’s pure, nostalgic comfort. My family couldn’t stop dipping, sneaking spoonfuls from the bowl. Even my picky eater, who claims pumpkin is “weird,” was caught double-dipping. I wish I’d discovered this recipe years ago; it’s now a staple for game nights and cozy gatherings.

You’ll find it perfect for potlucks, as a unique appetizer for holiday spreads, or just when you need a little autumnal snack to brighten up your Pinterest board. It’s the kind of dip that feels like a warm hug, bursting with fall flavors but so simple you’ll want to keep it in your weekly rotation. And yes, I’ve tested it more than a dozen times—just in the name of research, of course. If you’re searching for a savory pumpkin hummus dip recipe that’s easy, crowd-pleasing, and impossibly comforting, you’re going to want to bookmark this one!

Why You’ll Love This Savory Pumpkin Hummus Dip Recipe

If you’ve ever struggled to find a fall appetizer that’s actually easy and doesn’t require hours in the kitchen, this savory pumpkin hummus dip is about to be your new best friend. Over the years, I’ve tested a lot of hummus recipes (honestly, my blender has seen it all), and this one stands out every single time. Whether you’re a seasoned home cook or just someone who loves a good dip, here’s why you’ll fall head-over-heels for this recipe:

Quick & Easy: Ready in under 20 minutes—perfect for busy weeknights or last-minute guests.
Simple Ingredients: Most items are pantry staples, and you probably have pumpkin puree lurking in your kitchen right now.
Perfect for Gatherings: Ideal for autumn potlucks, Friendsgiving, or even as a snack for movie night.
Crowd-Pleaser: Both kids and adults go crazy for the creamy texture and that subtle pumpkin twist. Trust me, even pumpkin skeptics are won over.
Unbelievably Delicious: The combination of chickpeas, garlic, tahini, and pumpkin is next-level comfort food. The toasted seeds and olive oil add just the right touch of richness and crunch.

What makes this savory pumpkin hummus dip recipe different? Well, for starters, I blend the pumpkin with the chickpeas until it’s ultra-smooth, then fold in just the right amount of cumin and smoked paprika. That gives it a warm, earthy flavor—not too sweet, not too spicy. Toasted pumpkin seeds on top? That’s my secret weapon. They’re not just a garnish; they add an addictive crunch that most hummus dips miss.

This is more than just a hummus with pumpkin tossed in. It’s comfort food reimagined: lighter, faster, and with all the soul-soothing satisfaction you crave during fall. It’s perfect for impressing guests or simply making a weeknight feel special. The first bite always makes me close my eyes and smile—it’s that good. If you want a savory pumpkin hummus dip that’s both healthy and crave-worthy, this is the one you need to try.

What Ingredients You Will Need

This savory pumpkin hummus dip recipe relies on simple, wholesome ingredients to deliver bold flavor and creamy texture—without any fuss. Most of these you’ll find in your pantry, and a quick run to the store will cover anything else. Feel free to substitute and adjust as needed; I’ve included my favorite brands and a few tips for getting the best results.

For the Hummus Base:
- Chickpeas (15 oz / 425g can, drained and rinsed) – I like to use Goya or Eden Organic for the smoothest texture.
- Pumpkin Puree (1 cup / 240g) – Use pure pumpkin, not pie filling. Libby’s is always reliable.
- Tahini (3 tbsp / 45g) – Sesame paste adds richness. Soom or Woodstock brands work well.
- Fresh Garlic (2 cloves, minced) – Adds a punch; don’t skip!
- Lemon Juice (2 tbsp / 30ml, freshly squeezed) – Brightens up the dip.
- Olive Oil (2 tbsp / 30ml, plus more for drizzling) – Extra-virgin is ideal for flavor.
- Ground Cumin (1 tsp / 2g) – For warmth and that classic hummus vibe.
- Smoked Paprika (1/2 tsp / 1g) – Optional, but adds a subtle smoky note.
- Salt (1/2 tsp / 3g, or to taste)
- Black Pepper (1/4 tsp / 1g, or to taste)
- Water (2–3 tbsp / 30–45ml) – Adjust for creaminess.
For the Topping:
- Pumpkin Seeds (Pepitas, 1/4 cup / 30g, toasted) – Raw seeds toasted in a dry pan for extra crunch.
- Extra Olive Oil (1 tbsp / 15ml, for drizzling) – Gives a glossy, appetizing finish.
- Fresh Parsley (1 tbsp / 4g, chopped, optional) – Adds a fresh pop of color.
- Pinch of Smoked Paprika (for dusting, optional)
Ingredient Tips & Substitutions:
- Use canned chickpeas for convenience, or cook your own for a more rustic flavor.
- Swap tahini with sunflower seed butter for a nut-free option.
- If you want it spicier, add a pinch of cayenne or chili flakes.
- For a lighter dip, use low-sodium chickpeas and skip the extra salt.
- In summer, you can swap pumpkin puree for roasted sweet potato or butternut squash.
- To make it vegan, all ingredients are already plant-based (just check your tahini and pumpkin labels).

Keep these ingredients on hand and you’re always ready to whip up a batch of this savory pumpkin hummus dip—no fancy shopping required!

Equipment Needed

Food Processor or High-Speed Blender: Essential for making the hummus ultra-smooth. I’ve used everything from my trusty old Cuisinart to a Ninja blender; both work great. If you don’t have a food processor, a strong blender can get the job done, but scrape down the sides often.
Medium Mixing Bowl: For combining ingredients if you’re mixing by hand. Not strictly necessary if you’re using a food processor.
Measuring Cups & Spoons: Getting those ratios right matters for flavor and texture. Cheap plastic sets work fine, but stainless steel lasts forever.
Spatula: For scraping down the sides and transferring your dip. Silicone spatulas are my favorite—they don’t hold onto smells.
Small Skillet or Frying Pan: To toast pumpkin seeds. I use a nonstick pan, but even an old cast iron does the trick.
Serving Bowl or Platter: Something shallow and wide makes for an inviting presentation. My go-to is a ceramic pie dish.

If you’re on a budget, don’t stress—no fancy gadgets required. Just make sure your blender or processor is strong enough to handle chickpeas. For cleaning, I always rinse my food processor right away (the tahini can stick if you let it sit!).

Preparation Method

Prepare Your Pumpkin Seeds:
- Heat a small skillet over medium heat.
- Add 1/4 cup (30g) raw pumpkin seeds. Toast for 2–3 minutes, stirring often, until they’re golden and start to pop. Remove from heat and let cool.
- Note: Don’t walk away—pumpkin seeds can go from perfectly toasted to burnt in seconds!
Blend the Hummus:
- In your food processor, add drained chickpeas (15 oz / 425g), pumpkin puree (1 cup / 240g), tahini (3 tbsp / 45g), minced garlic (2 cloves), lemon juice (2 tbsp / 30ml), olive oil (2 tbsp / 30ml), cumin (1 tsp / 2g), smoked paprika (1/2 tsp / 1g), salt (1/2 tsp / 3g), and black pepper (1/4 tsp / 1g).
- Process for about 1 minute. Scrape down the sides with a spatula.
- Add water (2–3 tbsp / 30–45ml), 1 tablespoon at a time, and blend again until the hummus is creamy and smooth. This usually takes another 1–2 minutes.
- Sensory cue: The hummus should be thick but spreadable, with a satiny finish and no chunky bits.
- If your hummus is too thick, add a bit more water or olive oil and blend.
Taste & Adjust:
- Scoop out a spoonful and taste. Need more salt? A splash more lemon? Adjust as needed and pulse for a few seconds to blend.
- Tip: The flavors will deepen after chilling, but you want it balanced right from the start.
Transfer & Garnish:
- Spoon the pumpkin hummus into a wide, shallow serving bowl.
- Use the back of a spoon to create a swirl on top (looks pretty and holds the olive oil).
- Drizzle with 1 tbsp (15ml) extra-virgin olive oil.
- Sprinkle with toasted pumpkin seeds, a pinch of smoked paprika, and chopped parsley (if using).
- Sensory cue: The surface should glisten, with pops of green and orange from the toppings.
Serving:
- Serve immediately, or cover and chill for up to 3 hours before serving.
- Tip: If making ahead, add the toppings just before serving to keep seeds crunchy.

Personal efficiency tip: I always toast the seeds first, then prep everything else while they cool. If your processor struggles, blend the chickpeas and pumpkin first, then add the rest. And yes, licking the spatula is totally allowed!

Cooking Tips & Techniques

Making a creamy, flavorful savory pumpkin hummus dip isn’t rocket science, but a few pro tips can make all the difference. I’ve had my fair share of chunky, bland hummus mishaps—so let’s save you the trouble.

Blend Long Enough: Don’t rush the blending—let the food processor run for a full minute, scrape, and repeat. The smoother, the better! If you stop too soon, your hummus might taste a bit gritty.
Don’t Overdo the Garlic: I love garlic, but too much will overpower the pumpkin’s subtle sweetness. Two cloves are perfect, trust me (learned the hard way after a “garlic explosion” batch that cleared the room).
Balance the Flavors: Taste as you go—sometimes pumpkin puree can be bland, so a little extra salt or lemon juice goes a long way. If it tastes flat, it probably needs acid (lemon) or a pinch more cumin.
Toasting the Seeds: Keep an eye on the pan—pepitas burn fast. Stir constantly and remove from heat as soon as they start to puff up and pop.
Consistency Matters: If your hummus is too thick, add water or olive oil a teaspoon at a time. If too thin, blend in a few extra chickpeas or a spoonful more pumpkin.
Multitasking: Toast seeds while prepping ingredients—it’s a great way to save time. If you’re making multiple batches, prep all toppings first and set up a “hummus assembly line.”
Chill for Best Flavor: Let the hummus sit in the fridge for an hour before serving. The flavors meld beautifully, and the texture firms up.

Honestly, my biggest lesson? Never skip the toppings—they make the dip pop both visually and on your tastebuds. And if you do make a mistake, just call it “rustic” and pass the pita chips!

Variations & Adaptations

This savory pumpkin hummus dip recipe is flexible—perfect for tailoring to your tastes, dietary needs, and the season. Here’s how you can put your own spin on it:

Gluten-Free & Vegan: Everything in this recipe is naturally gluten-free and vegan. Just double-check your tahini and pumpkin puree for hidden additives.
Spicy Variation: Add 1/4 tsp (1g) cayenne pepper or a chopped roasted jalapeño for a kick. I’ve done this for game night and it disappears fast!
Herby Twist: Fold in 2 tbsp (8g) fresh chopped cilantro or dill for a green, garden-fresh flavor.
Seed & Nut Adaptations: Swap pumpkin seeds for toasted sunflower seeds, pine nuts, or even chopped walnuts for extra crunch.
Seasonal Swaps: Use roasted butternut squash or sweet potato instead of pumpkin for a different fall vibe. Works great in early spring too!
Cooking Method: If you don’t have a food processor, mash the ingredients with a fork or potato masher for a chunkier, rustic dip. It’s not as smooth, but still delicious.
Personal Favorite: I sometimes add a swirl of Greek yogurt or coconut yogurt on top for extra creaminess and tang. It’s a crowd-pleaser every time!

Don’t be afraid to experiment—this savory pumpkin hummus dip recipe is forgiving and open to creativity. Adjust the flavors, try new toppings, and make it your own.

Serving & Storage Suggestions

Let’s face it—presentation matters, especially for Pinterest-worthy recipes! Serve this savory pumpkin hummus dip at room temperature in a shallow bowl, drizzled with olive oil and topped with toasted seeds. Swirl the surface for visual appeal and sprinkle with fresh parsley for that pop of green.

Best Served With: Crispy pita chips, toasted baguette slices, pretzel thins, or fresh veggie sticks (carrots, celery, bell peppers). It also pairs well with crudités for a low-carb option.
Complementary Dishes: I love serving it alongside roasted vegetables, falafel, or a crisp autumn salad. A glass of dry white wine or sparkling cider rounds out the spread.
Storage: Store leftover hummus in an airtight container in the refrigerator for up to 5 days. The flavors deepen as it sits—sometimes I think it’s even better on day two!
Freezing: You can freeze pumpkin hummus for up to 1 month. Thaw overnight in the fridge, then stir before serving.
Reheating: For a warm dip, gently microwave in 20-second bursts, stirring between each. Or let it sit at room temp for 30 minutes before serving.
Flavor Develops: The spices and pumpkin meld together over time, so leftovers are extra tasty. Just add fresh toppings each time you serve.

Whether you’re prepping for a party or just snacking solo, this savory pumpkin hummus dip recipe is as practical as it is delicious.

Nutritional Information & Benefits

This savory pumpkin hummus dip is not just tasty—it’s packed with nutrition. Here’s what you get per serving (about 1/4 cup / 60g):

Calories: Approx. 110
Protein: 4g
Fat: 6g (mostly healthy fats from olive oil and tahini)
Carbs: 10g
Fiber: 3g

Pumpkin is rich in vitamin A, antioxidants, and potassium—great for eye health and immunity. Chickpeas provide plant-based protein and fiber, which keeps you full. Tahini is a source of calcium and healthy fats. Olive oil adds heart-healthy monounsaturated fats. If you’re gluten-free, vegan, or just looking for a lower-carb snack, this dip checks all the boxes.

Allergens to note: Sesame (tahini) and potential cross-contamination in canned chickpeas. From my wellness perspective, this savory pumpkin hummus dip recipe is a guilt-free comfort food that fits into most healthy eating plans. Snack happy!

Conclusion

If you’re searching for a fall appetizer that’s easy, satisfying, and totally Instagram-worthy, this savory pumpkin hummus dip recipe is a must-try. It’s become a staple in my kitchen because it’s versatile, wholesome, and honestly just makes me smile every time I make it. Whether you’re hosting a party or simply craving a cozy snack, this dip brings all the autumn vibes—without any fuss.

Don’t be shy about customizing! Try new toppings, tweak the spices, or swap in your favorite veggies. I love this recipe because it lets you be creative while delivering pure comfort. If you whip up a batch, let me know how it goes in the comments below—share your variations or tag me on social media. Your feedback makes my kitchen experiments worth it!

So, grab that can of pumpkin and your food processor, and treat yourself (and your loved ones) to this savory pumpkin hummus dip. Who knows—it might just become your new fall favorite.

FAQs About Savory Pumpkin Hummus Dip

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure it’s well-roasted and mashed smooth. If it’s watery, drain off excess liquid before blending for the best texture.

How can I make this dip spicier?

Add a pinch of cayenne pepper or a chopped jalapeño to the blend. A dash of hot sauce works too—just start small and adjust to taste.

Is this recipe suitable for meal prep?

Yes! Savory pumpkin hummus dip stores well in the fridge for up to five days. The flavors get even richer as it sits, so it’s great for grab-and-go snacks.

Can I skip the tahini if I have a sesame allergy?

Definitely. Swap tahini for sunflower seed butter or leave it out entirely. The dip will still be creamy, just with a slightly different flavor.

What are the best dippers for this hummus?

Pita chips, toasted bread, crackers, and fresh veggies like carrots and peppers are all perfect. I also love serving it with roasted sweet potato wedges for an extra autumn twist!