Fall Pumpkin Hummus – Perfect for Halloween or Thanksgiving
This super easy pumpkin hummus spread is a smooth, seasonal twist on classic hummus, made with roasted pumpkin and pecan nuts, that’s perfect for fall gatherings, and even kids will love!
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Hummus is always welcome on my table, but in the fall, I like giving it a seasonal touch. Roasting pumpkin adds a natural sweetness and depth that pairs beautifully with chickpeas, tahini, and olive oil. It’s a simple recipe with a lot of character, making it perfect for Halloween parties or as part of a Thanksgiving spread.
For this hummus, I use a small, sweet pumpkin variety such as sugar pumpkin (sometimes called pie pumpkin). These are great for purees—they’re tender, flavorful, and roast evenly without too much water content.
If you find it available, you can also use canned puree without any seasoning (we don’t have it in Greece, so we make our own puree in the oven, to avoid the soaky texture that boiling the pumpkin brings along).
Once roasted, the pumpkin blends into a smooth base with tahini, garlic, chickpeas, and a few pecans for a nutty edge.
It’s one of those recipes you can make ahead, keep in the fridge, and serve with warm bread, fresh veggies, or pita chips. And if you’re planning a Thanksgiving table, this pumpkin hummus fits right in as a light appetizer before the main meal.
How I Make This Pumpkin Hummus
I start by preparing the pumpkin. I cut it in half, scoop out the seeds, and place it cut-side up on a baking tray lined with parchment. A drizzle of olive oil and a pinch of salt go on top. Sometimes I add a little thyme, but that’s optional.
The pumpkin roasts in the oven for about 40 minutes, until the flesh is tender and caramelized at the edges. After it cools slightly, I scoop the flesh into the blender.
To this, I add chickpeas (already rinsed and drained), garlic, tahini, a handful of pecans, and a good splash of olive oil. For extra depth, I sometimes add a pinch of smoked paprika or a few drops of lemon juice. Everything blends into a thick, smooth hummus.
I serve it in a bowl with a swirl of olive oil on top and maybe a sprinkle of pecans, parsley, or paprika. It’s great alongside my Greek yogurt pita bread, but it works with any fresh bread or vegetable sticks.
On Thanksgiving, it makes a colorful starter—to be served with any of the dishes in my roundup of Thanksgiving appetizers.
Other Ideas and Variations
- Spices
Try adding cumin, cinnamon, or nutmeg for a warmer flavor profile.
- Toppings
Sprinkle with toasted pumpkin seeds, chopped herbs, or extra pecans before serving.
- Texture
Add more tahini for creaminess or extra chickpeas for thickness.
- Make it smoky
Use roasted garlic instead of raw and double the smoked paprika.
- Serving ideas
Serve with pita chips or as part of a meze platter with olives and more dips.
Fall Pumpkin Hummus
Equipment
- 1 Mixer or blender
Ingredients
- 1 small sugar pumpkin (or pie pumpkin) or 300 grams pumkin puree.
- 2 cloves garlic
- 200 grams canned chickpeas rinsed and drained
- 1 tbsp tahini
- A few pecans
- olive oil extra virgin
- Salt
- Thyme optional
- A pinch of smoked paprika optional
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the pumpkin in half, scoop out the seeds, and place it cut-side up on a baking tray with parchment paper.
- Drizzle with olive oil, sprinkle with salt (and thyme if using), and roast for about 40 minutes, until soft.
- Let the pumpkin cool slightly. Scoop the flesh into a blender or food processor.
- Add the garlic, chickpeas, pecans, tahini, smoked paprika if using, and a drizzle of olive oil.
- Blend until smooth and then adjust the texture with more olive oil, salt, or garlic, if needed.
- Serve with bread, pita, or vegetable sticks for a lighter version.
Nutrition
This pumpkin hummus brings a seasonal twist to a classic dip. With roasted pumpkin, chickpeas, and tahini, it’s easy to prepare and fits right into fall gatherings. Serve it with crunchy chips, and it will disappear fast from the table!
It’s perfect if you’re hosting Halloween friends or planning a Thanksgiving menu; It will add flavor and color to the celebration!
Pin for Later!
Fall Pumpkin Hummus
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
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