Savory Pumpkin Hummus

Savory pumpkin hummus is made with real pumpkin puree, garlic, thyme and rosemary. The perfect dip recipe for Fall and holiday get togethers!

When Fall rolls around, pumpkin recipes take over the internet. Is it just me or do sweet pumpkin recipes get the bulk of the love? I mean it’s easy to see how that could happen with recipes like Bourbon Chocolate Pumpkin Pie, Pumpkin Pull Apart Bread and Pumpkin Cake with Amaretto Cream Cheese Frosting. That being said, savory pumpkin dishes should be getting some of the love too.

I have shared a few savory pumpkin dishes on the blog over the years. Recipes like: pumpkin curry penne,  creamy pumpkin and sage dip and curry pumpkin soup. Today, I’ve got a brand new savory pumpkin recipe for you.

This Savory Pumpkin Hummus is loaded with chickpeas, pumpkin, garlic, thyme and rosemary. It is going to be the hit of all of your get togethers this holiday season.

Let’s talk about what you need to make it. 

Savory Pumpkin Hummus Ingredients: 

You’ll only need a handful of ingredients to make this pumpkin hummus and because it’s savory, there is no “pumpkin spice” to be found. Instead you’ll need: 

• GARBANZO BEANS: The basis of the hummus. They will give you the smooth, creamy, nutty texture that you are used to with hummus. It is also important to save a little of the liquid from the beans so help smooth out dip. 
• CANNED PUMPKIN PUREE: Make sure that it is pumpkin puree and not pumpkin pie filling. Pumpkin pie filling will have extra spices that you don’t want in the dip. 
• GARLIC: Since it is raw you only need one or two cloves otherwise it will overpower the dish. 
• THYME: Thyme is one of my favorite herbs to use in the fall it adds a lovely peppery flavor. 
• ROSEMARY: Another fresh herb that just screams fall to me. This one adds a piney, earthy flavor. 
• OLIVE OIL: To help smooth out the hummus. 
• SALT

Step by Step Photos and Instructions: 

Making this Pumpkin Hummus is SO easy. You will need a food processor. 

STEP #1: Combine garbanzo beans, pumpkin puree, garlic, thyme and rosemary in the food processor and pulse until the mixture is minced fine. 

STEP #2: Add the reserved garbanzo bean liquid and olive oil to the food processor and process until smooth. Season to taste with salt. Allow to sit for about 30 minutes before serving to the flavors have a chance to meld. 

When it comes to what to dip into this Savory Pumpkin Hummus, you’ve got all kinds of options. Setting out a tray of veggies would be good with baby carrots and celery to scoop up all the deliciousness. My personal favorite is these cute little pumpkin crackers I found. You could also buy some pita chips or even make your own homemade pita chips.

Storage and Leftovers:

Keep any leftovers in an airtight container in the refrigerator and eat within a few days.

If you are already starting to plan your holiday menu (and pssst – you should start, because it’ll be here before we know it!) make sure to include this Savory Pumpkin Hummus. Your guests will love it!

I just love how versatile hummus is! There are almost endless possibilities. Here are some variations you should try:

Black Bean Hummus is a twist on traditional hummus with black beans, garlic, cumin, tahini and a little cayenne pepper for a kick.

A kicked up version of traditional hummus with lime, crushed red pepper and cayenne. Spicy Hummus is a great addition to your party dip spread. 

Quick olive hummus is a great twist on the classic snack. It’s the perfect dip for parties or your afternoon snack session. 

Note: Originally published in 2016. Updated in 2025 with new photos, nutrition information and step by step photos.