Paleo Pumpkin Hummus


This paleo pumpkin hummus makes for the perfect fall snack or appetizer. It’s smooth and creamy and doesn’t call for any chickpeas. Yup, that’s right. Chickpea-free hummus in the house!

Paleo Pumpkin Hummus made without chickpeas! Recipe from Ashley of

This is my favorite time of year! Fall = Pumpkin EVERYTHING. I know people usually think of sweets when they think of pumpkin but I’m ALL about savory pumpkin recipes.

This hummus is my first blog post in a week… and there’s a reason for that. For the past week or so, I’ve been living out of my car – or well, it feels like I have. In just one week, I’ve put over a thousand miles on my jeep!

Roby and I drove to Virginia to spend time with family. Then I made my way back home to Pittsburgh, then to Canada, then to Michigan. Yep. A lot of road tripping. I went to Detroit for my my best friend’s surprise proposal/engagement party and so I stopped by Windsor for a night to see two of our closest friends, Tomy and Kat (you may remember me mentioning their wedding here).

After a weekend filled with celebrations, I drove back home. Roby met me in Pittsburgh at our house soon after and his uncle, aunt and cousins stopped by too so we ended the weekend with more family time.

It was an amazing weekend. I think the only way it could have been better is if I had some of this pumpkin hummus waiting for me in the fridge. The good thing is, it’s really easy to whip up – it takes just a couple of minutes! I’ve made this several times and I even have a LAZY method to making this even faster: use garlic powder instead of fresh garlic and mix everything together in a bowl vs. a blender (less cleaning) 😉

I’ll be making this several times this season I’m sure. Make this and share it with the people you love! It’ll definitely be a big hit!

Paleo Pumpkin Hummus made without chickpeas! Recipe from Ashley of

Pumpkin Hummus

Pumpkin Hummus

5 from 7 reviews
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Servings 1 cup



  • Combine all ingredients together in a food processor or blender and blend until smooth.
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Paleo Pumpkin Hummus made without chickpeas! Recipe from Ashley of

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Sherri Brose says

    This sounds great. I plan to make it for a girls weekend I am hosting. (I’m planning to have 3 different types/colors of hummus for a fall theme). What do you serve the pumpkin hummus with though? It seems it would be a bit sweet.

  2. Ginger says

    5 stars
    I took this to our “night before Thanksgiving” gathering. It was a huge hit. I made another batch for work the next week, and everyone who tried it asked me for your recipe. I am making it again tonight so that I have something healthy and delicious to get me through the afternoon slump. Love your recipes. Every one I have tried thus far has been fabulous.

  3. Maneesha says

    5 stars
    Hi Ashley! This is a FABULOUS recipe! I used chickpeas since I did not have tahini, and I blended the chickpeas with pumpkin, garlic, cinnamon, and a lil bit of olive oil, and it turned out great! I took it to a potluck, and it was devoured! I’ll definitely be making this again!

    Also, I just purchased your cookbook – I’m so excited!!

  4. Michelle Santoya says

    Hi, I was wondering how much garlic powder to use, if I decide to use it instead of fresh garlic? This looks like a great recipe, I can’t wait to try it!!

  5. Airyfairycelt says

    Ooh lovely. Congratulations to,your bestie, much excitement to come then.
    Lovely hummus, and I think I like the idea of roasted garlic too, we both just love it that way.
    Vegan and gf so I am so,happy with mine.

  6. kaitlyn says

    This looks and sounds amazing, can’t wait to try it. Just wondering, I’ve got a bit of a nut and seed intolerance, what could you use in place of tahini or could you get away with not using nor substituting it at all?

  7. Jessie says

    5 stars
    This is genius: a savory pumpkin recipe?! I doubled this recipe and took it to a pumpkin-themed treat day at work (which was dominated by sweet treats, of course)…and it was a certifiable hit, which is unusual for me because I’m usually the weird girl bringing in gluten-free stuff that everyone avoids. Not this time! Several gluten-eaters even asked me for the recipe. Plus, my laziness was appeased because I already had all of the ingredients on hand, and it was a snap to make in my $10 blender (seriously, I have the world’s worst blender, and it still came out fine). Next time, I was wondering if I could use roasted garlic instead of fresh garlic, because I’m not a huge fan of fresh garlic (maybe I’m part vampire?)…PS it goes great with plantain chips.

    • My Heart Beets says

      Jessie, wow that’s so great to hear!!! I LOVE it when gluten-eaters like gluten-free food – that’s the best! And yes, you can definitely use roasted garlic next time (I’m just lazy… sometimes I’ll even just use garlic powder lol).

  8. Faith says

    5 stars
    Yeeeah… this is SO GOOD it should be illegal. Or not, because then I might cry. Brought it to Thanksgiving dinner and the family thought it was great. Even my pumpkin hating husband loved it!!! It tasted incredible on the yuca flatbread I made to go with it.

    Will be keeping this recipe in the regular rotation! 😀

  9. Stefanie says

    5 stars
    Hi there!
    This is to die for!! I love it – couldn´t stop “trying” if it tastes right… ;o) This will be on the table again!
    I changed the herbs a little bit – got carried away while making it. I used also some cumin, galangal and a dash of pimenta. At the end I added a tablespoon of honey.
    I loooooove it! Thanks for the brilliant idea.

    Liebe Grüße,

  10. Irena says

    Love this idea. I make my hummus with some cauliflower and nuts instead of chickpeas but pumpkin would probably taste really good as well. Plus it’s totally pumpkin season in the UK now.

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