Creamy Pumpkin Hummus Gluten Free Recipe You’ll Love!

Pumpkin Hummus Gluten Free Recipe absolutely saved me at my last potluck. Tell me if you’ve been there: you need a snack that’s kind to everyone’s diet, still tastes great, and doesn’t look like you bought it five minutes ago. Maybe your guests can’t eat gluten. Maybe dairy is a no-go. And, I bet at least one friend is vegan (yep, same here). Well, it was this magical blend of creamy, fall-inspired hummus that checked every box, just like these easy gluten free chicken taquitos do for taco night or when I’m in the mood for finger food. If you want a smooth appetizer with all the pumpkin coziness, this is for you. (Side note, if you’re on a sweet kick after, try the gluten free pumpkin donuts. Life-changing, not exaggerating.)

What is Pumpkin Hummus?

Okay, quick lowdown. Pumpkin hummus is like classic hummus’s fancy autumn cousin. It’s got chickpeas. It’s got tahini, garlic, lemon, the whole gang. But here’s the twist: a scoop of pureed pumpkin makes it oh-so-creamy and gives you that warm, toasty flavor that screams October even when it’s 90 degrees outside.

It’s naturally gluten free, vegan if you skip the honey, and fits about a hundred different eating plans without batting an eyelash. The texture is smoother, softer, and dresses up a table way better than plain hummus (sorry, classic version—love you, but this one’s next level). Not to be dramatic, but you could bring a bowl to a five-star restaurant and nobody would blink. My nephew said it tasted like Thanksgiving in a dip, and honestly, he’s not wrong.

I first whipped it up on a whim, thinking “how weird can pumpkin in hummus be?” Turns out, not weird at all. In fact, people started asking for the “orange hummus” recipe—so you know it’s a hit.

“I made this as a last-minute snack for friends who eat gluten free, and even the picky eaters came back for seconds. Pumpkin hummus is now a fall staple in my house!” – Jen, real-life friend, outspoken about hummus.

 

Ingredient	Amount	Nutritional Benefits
Chickpeas	1 can (15 oz)	High in protein and fiber, supports digestion.
Pumpkin Puree	3/4 cup	Rich in vitamins A and C, promotes eye health.
Tahini	2 tablespoons	Good source of healthy fats and calcium.
Olive Oil	2 tablespoons	Contains antioxidants, heart-healthy fats.
Lemon Juice	Juice of 1 lemon	High in vitamin C, aids in digestion.

How to Make Pumpkin Hummus

You don’t need culinary school skills—just a blender, a can opener, and about eight minutes of enthusiasm. Here’s my tried-and-tested, probably-a-little-imperfect process.

First off, gather your basics:

• 1 can chickpeas (rinsed, drained, no need to peel)
• 3/4 cup pure pumpkin puree (not pumpkin pie filling, y’all)
• 2 tablespoons tahini
• 2 cloves garlic
• Juice of 1 lemon (don’t skip, trust me)
• 2 tablespoons olive oil (or water for lower fat)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (or regular, if that’s lurking in your cupboard)
• Salt and black pepper to taste

Just toss everything into the food processor. If it sticks, add a spoonful of water. I like mine smooth, but you can leave it a little chunky if you’re feeling wild.

Tip: If your tahini seems stubborn, give it a quick stir before adding. It settles weirdly sometimes and nobody wants a glob at the bottom.

Blitz until creamy. Taste. If you want a punchier flavor, add more lemon. I nearly always do. Scrape it into your fanciest bowl. Swirl the top with your spoon (Instagram points), then hit it with extra paprika or even pumpkin seeds if you’re feeling artsy.

Done. Couldn’t be easier. And it’s about as forgiving a recipe as you can get—make it your own.

Variations of Pumpkin Hummus

Not gonna lie, I mess with this recipe all the time. Variety’s the spice of life, right? Some days my fridge is a little rogue and I end up adding things nobody would expect. If you want spice, toss in a pinch of cayenne or a glug of hot sauce. Sometimes I swap the olive oil for avocado oil. Makes it super buttery.

Other times, if it’s feeling like dessert hour before dinner and I want something sweet-ish, a tiny drizzle of maple syrup or honey works wonders. (Vegan? Stick with maple. Or skip sweetener altogether. Still dreamy.)

You can even turn this into a pretty wild sandwich spread. Try mixing in some roasted red pepper, or blend with pumpkin spice for a full-on fall explosion. I once put a handful of caramelized onions in, and my mother-in-law actually called me for the “secret.” No kidding.

And hey, if you want to go extra seasonal, stir in a spoonful of leftover cranberry sauce. Don’t scoff, just try it once. Changed my mind about cranberry sauce forever.

If you’re obsessed with all things pumpkin, you might fall in love with these ideas for pairing your hummus—check out these easy gluten free crepes for a totally different vibe.

Tips for Serving Pumpkin Hummus

Here’s where this dip shines. I can eat it straight by the spoonful, not gonna lie—but for everyone else:

• Spread it on warm no knead gluten free bread or gluten free garlic pizza breadsticks for the perfect party snack.
• Dunk raw veggies like carrots, bell pepper, or even snap peas for that crunch-plus-creamy combo.
• Spoon some on top of roasted sweet potatoes and it instantly becomes lunch. Seriously, it works.
• My favorite weird trick: use a big dollop on a grain bowl for a protein boost and extra flavor.

People act like you spent HOURS in the kitchen. They don’t need to know it was barely ten minutes.

Frequently Asked Questions about Pumpkin Hummus

Why is my pumpkin hummus gritty?
Honestly, it’s usually the tahini or not blending long enough. Give it an extra whirl and maybe add a splash of olive oil.

How long does it last in the fridge?
If you can resist eating it all, a solid 4-5 days in a sealed container. I bet mine disappears way faster.

Can I use fresh pumpkin instead of canned?
Totally! Roast and mash it first for best results. Canned’s just faster if you’re lazy like me (no shame).

Is this recipe really gluten free?
Yep, not a trace in sight—as long as your ingredients (especially tahini) are certified gluten free, you’re golden.

What can I do with leftovers?
Besides smearing it everywhere? Try mixing with pasta, or inside a wrap. Zero waste, all flavor.

Why This Pumpkin Hummus Belongs on Your Table

If you need an easy crowd-pleaser, the Pumpkin Hummus Gluten Free Recipe is your new secret weapon. It looks fancy, but takes no time. Works with almost any special diet—a rare find these days. For more ways to enjoy hummus, you might try this popular Pumpkin Hummus Recipe : easy, quick and healthy sandwich … or check out Pumpkin Hummus (vegan, gluten-free, nut-free, oil-free) for even more twists.

My aunt calls it “dip that never gets old,” which, frankly, is the highest compliment next to “where did you buy that?” For a little more inspiration, peek at the Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe, Pumpkin Hummus Recipe – simple & delicious |gfJules, or even Pumpkin Hummus – Kim’s Cravings. Get messy, have fun, and let your taste buds take a joy ride.

 

 

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