Name: Spooky Pumpkin Hummus
Prep time: 10 min
Total time: 15 min
Yield: 8 (¼ cup each)
Cuisine: American
Ingredients: 1 can (15 oz / 425 g) chickpeas, drained and rinsed; 1 cup (245 g) canned pumpkin puree (NOT pumpkin pie filling); ¼ cup (60 g) tahini, well stirred; 2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling; 2 tbsp (30 ml) fresh lemon juice; 1 clove garlic, minced (or ½ tsp garlic powder); 1 tsp ground cumin; ½ tsp smoked paprika, plus more for dusting; ¾ tsp fine sea salt, plus more to taste; 2–3 tbsp (30–45 ml) ice water, as needed

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By Tasty Loom | Ready in 15 minutes | Makes 8 servings (¼ cup each)

The easiest Halloween appetizer you’ll make all season — and the one that disappears first. This pumpkin hummus is silky, creamy, and secretly healthy: chickpeas plus pumpkin puree blended with tahini, lemon, and smoked paprika into an orange dip that looks like fall and tastes like the party. No cooking, no baking, no fancy skills — just 10 ingredients in a blender. It even pairs beautifully with a full Halloween spread alongside Spider Deviled Eggs, Mummy Hot Dogs, and a pitcher of Witches Brew Punch. Save the pumpkin seeds from your carving night for Air Fryer Roasted Pumpkin Seeds and carve the Jack-o’-Lantern Stuffed Peppers for a dinner the kids will actually eat.

What You Need

1 can (15 oz / 425 g) chickpeas, drained and rinsed
1 cup (245 g) canned pumpkin puree (NOT pumpkin pie filling)
¼ cup (60 g) tahini, well stirred
2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
2 tbsp (30 ml) fresh lemon juice
1 clove garlic, minced (or ½ tsp garlic powder)
1 tsp ground cumin
½ tsp smoked paprika, plus more for dusting
¾ tsp fine sea salt, plus more to taste
2–3 tbsp (30–45 ml) ice water, as needed

How To Make It

Blend everything. Add the chickpeas, pumpkin puree, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and salt to a food processor or high-speed blender. Blend 2–3 minutes, scraping down the sides once, until completely smooth.
Adjust the texture. With the motor running, drizzle in the ice water 1 tablespoon at a time until the hummus is silky and dippable — it should hold a soft swirl, not run. Taste and add more salt or lemon if needed.
Plate it spooky. Scoop into a serving bowl (or a hollowed-out mini pumpkin for the Halloween centerpiece effect). Use the back of a spoon to swirl the top, drizzle generously with olive oil, and dust with smoked paprika.
Top and serve. Scatter a handful of toasted pumpkin seeds over the top. Serve with pita chips, carrot sticks, and celery. Ready in 15 minutes — make it up to 3 days ahead and it tastes even better.

Tips & Variations

The mini-pumpkin bowl: cut the top off a small pie pumpkin, scoop out the seeds, and line the inside with a small bowl or plastic wrap before filling with hummus. Instant Halloween centerpiece.
Silky texture secret: ice water is the trick — it lightens the hummus without thinning the flavor. Canned chickpeas’ aquafaba works too (use 2–3 tbsp instead).
Make it spicy: add ¼–½ tsp cayenne or a drizzle of hot honey on top for a sweet-heat version.
Dairy-free and vegan: this recipe is naturally vegan and gluten-free — one dip everyone at the party can eat.
Make ahead: refrigerate up to 5 days in an airtight container. The flavor deepens overnight — bring to room temperature 20 minutes before serving and give it a fresh olive-oil drizzle.

Finished spooky pumpkin hummus with toppings

Estimated nutrition per serving (¼ cup): ~140 cal | protein 4g | carbs 11g | fat 8g.