26 Delicious Fall Hummus Recipes for Every Occasion

Fall is the perfect season to indulge in comforting, flavorful dishes that celebrate the harvest.

While soups, stews, and roasted vegetables are often the stars of autumn menus, hummus is an underrated hero that deserves attention.

By incorporating seasonal ingredients like pumpkin, butternut squash, roasted beets, apples, and even chestnuts, you can transform the classic chickpea dip into a vibrant fall-inspired treat.

These 26 fall hummus recipes bring a cozy, creative twist to traditional hummus, offering options that range from subtly sweet to warmly spiced, smoky, or even slightly tangy.

Whether you’re preparing a snack for a family gathering, a Thanksgiving appetizer, or just a healthy treat for yourself, there’s a recipe here to satisfy every palate.

26 Delicious Fall Hummus Recipes for Every Occasion

These 26 fall hummus recipes are more than just dips—they’re a celebration of autumn flavors in every bite.

From earthy roasted beet hummus to sweet pumpkin & cranberry, each recipe brings something unique to your table.

Easy to prepare, healthy, and packed with seasonal goodness, these hummus variations are perfect for sharing, entertaining, or simply enjoying on a cozy fall evening.

Explore these recipes, experiment with your favorite flavors, and bring a touch of autumn warmth to your snacks and meals.

Roasted Butternut Squash Hummus

This creamy hummus is a perfect autumn twist on the classic, featuring roasted butternut squash for a naturally sweet, nutty flavor.

Its vibrant orange hue and smooth texture make it ideal as a dip for crackers, fresh vegetables, or as a spread on warm pita bread.

Ingredients:

• 1 small butternut squash (about 2 cups roasted cubes)
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil, plus extra for drizzling
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Optional garnish: roasted pumpkin seeds, parsley

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the butternut squash into cubes, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 25–30 minutes until tender and lightly caramelized.
2. In a food processor, combine the roasted squash, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and smoked paprika. Process until smooth, scraping down the sides as needed.
3. Taste and adjust seasoning with salt, pepper, or more lemon juice if desired.
4. Transfer to a serving bowl and drizzle with a little olive oil. Sprinkle with roasted pumpkin seeds or fresh parsley for garnish.

This roasted butternut squash hummus is a cozy, fall-inspired dip bursting with flavor and nutrients.

Its sweet, earthy notes make it an irresistible addition to any autumn appetizer spread.

Maple Roasted Carrot Hummus

Sweet, earthy roasted carrots meet the creamy texture of chickpeas in this subtly sweet hummus.

A hint of maple syrup enhances the fall flavors, creating a perfect spread for sandwiches or a standout dip for parties.

Ingredients:

• 3 medium carrots, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Optional garnish: toasted pecans, fresh thyme

Instructions:

1. Preheat the oven to 425°F (220°C). Toss carrots with olive oil, salt, and pepper, then roast for 20–25 minutes until tender and lightly browned. Let cool slightly.
2. In a food processor, combine roasted carrots, chickpeas, tahini, maple syrup, garlic, lemon juice, coriander, and cayenne pepper. Blend until silky smooth.
3. Adjust seasoning to taste. For a thinner consistency, add 1–2 tablespoons of water or olive oil.
4. Serve in a bowl, garnished with toasted pecans or a sprinkle of fresh thyme for an extra touch of fall.

Maple roasted carrot hummus is sweet, smooth, and satisfying.

Its warm fall flavors make it a unique alternative to traditional hummus and a crowd-pleaser for seasonal gatherings.

Spiced Pumpkin Hummus

Pumpkin puree takes center stage in this spiced hummus, seasoned with warming autumn spices like cinnamon, nutmeg, and smoked paprika.

It’s both festive and comforting, perfect for Thanksgiving or any cozy fall afternoon snack.

Ingredients:

• 1 cup pumpkin puree (fresh or canned)
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon smoked paprika
• Salt and black pepper to taste
• Optional garnish: pumpkin seeds, drizzle of olive oil, dash of paprika

Instructions:

1. In a food processor, combine pumpkin puree, chickpeas, tahini, olive oil, lemon juice, garlic, cinnamon, nutmeg, and smoked paprika. Blend until creamy and smooth.
2. Taste and adjust seasoning with salt, pepper, or additional lemon juice.
3. If needed, add 1–2 tablespoons of water for a lighter consistency.
4. Transfer to a serving bowl and garnish with pumpkin seeds, a drizzle of olive oil, and a sprinkle of paprika for a festive presentation.

This spiced pumpkin hummus captures the essence of fall in every bite.

Creamy, flavorful, and slightly sweet, it’s a perfect dip for crackers, veggies, or spreading on sandwiches during the cozy season.

Sweet Potato & Sage Hummus

This hummus combines the natural sweetness of roasted sweet potatoes with the earthy, aromatic flavor of sage.

It’s smooth, creamy, and infused with subtle fall spices, making it an elegant addition to any appetizer platter or snack table.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried)
• Salt and black pepper to taste
• Optional garnish: roasted pumpkin seeds or fresh sage leaves

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized. Allow to cool slightly.
2. In a food processor, combine roasted sweet potato, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, cinnamon, and sage. Blend until smooth and creamy.
3. Taste and adjust seasoning with salt, pepper, or additional lemon juice.
4. Serve in a bowl, garnished with pumpkin seeds or sage leaves for a seasonal touch.

Sweet potato & sage hummus is a cozy, flavorful dip that embodies the essence of fall.

Its creamy texture and subtly sweet, herby notes make it perfect for crackers, vegetables, or spreading on warm bread.

Apple Cider Hummus

Infused with apple cider and warm spices, this hummus has a lightly sweet and tangy flavor perfect for fall.

It’s an innovative twist on traditional hummus, offering a unique appetizer option for autumn gatherings.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons apple cider
• 1 garlic clove, minced
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Optional garnish: thin apple slices, cinnamon sprinkle, or crushed walnuts

Instructions:

1. In a food processor, combine chickpeas, tahini, olive oil, apple cider, garlic, cinnamon, nutmeg, and lemon juice. Blend until smooth and creamy.
2. Taste and adjust seasoning with salt, pepper, or extra apple cider for more sweetness and tang.
3. Transfer to a serving bowl and garnish with thin apple slices, a light sprinkle of cinnamon, or crushed walnuts for a fall-inspired presentation.

Apple cider hummus is sweet, tangy, and lightly spiced, making it a distinctive dip for autumn entertaining.

Its flavors perfectly capture the crisp, cozy essence of fall.

Roasted Beet & Tahini Hummus

This vibrant, ruby-red hummus pairs the earthy sweetness of roasted beets with creamy tahini for a stunning and flavorful fall dip.

It’s visually striking and packed with nutrients, perfect for impressing guests or enjoying as a healthy snack.

Ingredients:

• 2 medium beets, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ½ teaspoon ground cumin
• Salt and black pepper to taste
• Optional garnish: crumbled feta, chopped parsley, or sesame seeds

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap beets in foil and roast for 40–50 minutes until tender. Allow to cool, then peel and roughly chop.
2. In a food processor, combine roasted beets, chickpeas, tahini, olive oil, garlic, lemon juice, and cumin. Blend until smooth and creamy.
3. Taste and adjust seasoning with salt, pepper, or extra lemon juice if needed.
4. Serve in a bowl, garnished with crumbled feta, chopped parsley, or sesame seeds for a colorful, festive presentation.

Roasted beet hummus is a nutrient-packed, eye-catching dip that’s earthy, slightly sweet, and perfectly creamy.

It’s a beautiful and flavorful way to celebrate fall vegetables.

Pumpkin & Chipotle Hummus

This hummus combines creamy pumpkin puree with smoky chipotle for a bold, autumn-inspired flavor.

It balances sweetness, spice, and smokiness, making it an irresistible fall dip for crackers, veggies, or sandwiches.

Ingredients:

• 1 cup pumpkin puree (canned or roasted)
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1–2 chipotle peppers in adobo, chopped (adjust to taste)
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Optional garnish: pumpkin seeds, drizzle of olive oil, sprinkle of smoked paprika

Instructions:

1. In a food processor, combine pumpkin puree, chickpeas, tahini, olive oil, garlic, lemon juice, chipotle peppers, and smoked paprika. Blend until smooth.
2. Taste and adjust seasoning with salt, pepper, or more chipotle for heat.
3. Serve in a bowl with a drizzle of olive oil and pumpkin seeds for garnish.

Pumpkin & chipotle hummus delivers a creamy, smoky, and slightly spicy flavor perfect for fall.

It’s a bold twist on traditional hummus that will stand out on any snack table.

Roasted Parsnip & Thyme Hummus

Earthy roasted parsnips paired with fragrant thyme create a unique, savory fall hummus.

This creamy dip is subtly sweet with a hint of herbal depth, perfect for spreading on toast or dipping fresh vegetables.

Ingredients:

• 2 medium parsnips, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• ½ teaspoon ground cumin
• Salt and black pepper to taste
• Optional garnish: thyme sprigs, drizzle of olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss parsnip cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a food processor, combine roasted parsnips, chickpeas, tahini, garlic, lemon juice, thyme, and cumin. Blend until smooth.
3. Adjust seasoning as needed. Serve garnished with fresh thyme and a drizzle of olive oil.

Roasted parsnip hummus offers a subtly sweet, earthy flavor that is both comforting and sophisticated—an ideal addition to fall-inspired appetizers.

Maple Roasted Pumpkin & Pecan Hummus

This hummus marries roasted pumpkin with a hint of maple syrup and toasted pecans for a sweet and nutty fall-inspired dip.

Its creamy texture and subtle sweetness make it perfect for parties or cozy snacks.

Ingredients:

• 1 cup roasted pumpkin cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• Salt and black pepper to taste
• Optional garnish: toasted pecans, drizzle of maple syrup

Instructions:

1. Roast pumpkin cubes with olive oil at 400°F (200°C) for 20–25 minutes until tender. Let cool.
2. In a food processor, blend roasted pumpkin, chickpeas, tahini, olive oil, garlic, maple syrup, and lemon juice until smooth.
3. Taste and adjust seasoning. Serve garnished with toasted pecans and a drizzle of maple syrup.

Maple roasted pumpkin hummus is creamy, slightly sweet, and packed with fall flavors.

It’s perfect as a snack, spread, or dip during the autumn season

Roasted Red Pepper & Pomegranate Hummus

Sweet roasted red peppers combine with tart pomegranate seeds to create a colorful and flavorful fall hummus.

Its vibrant taste and festive appearance make it ideal for seasonal entertaining.

Ingredients:

• 2 red bell peppers, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Optional garnish: pomegranate seeds, parsley

Instructions:

1. Roast red peppers under the broiler or in the oven until charred. Peel, remove seeds, and roughly chop.
2. In a food processor, blend roasted peppers, chickpeas, tahini, olive oil, garlic, lemon juice, and smoked paprika until smooth.
3. Adjust seasoning. Serve with pomegranate seeds and parsley for a festive touch.

This roasted red pepper and pomegranate hummus is sweet, smoky, and slightly tangy—a visually stunning and delicious dip for fall gatherings.

Roasted Pear & Ginger Hummus

Sweet roasted pears with a hint of ginger create a unique, slightly spicy fall hummus.

Its creamy texture and warm flavors make it an unexpected but delightful seasonal treat.

Ingredients:

• 2 ripe pears, peeled, cored, and roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons lemon juice
• ½ teaspoon cinnamon
• Salt to taste
• Optional garnish: sliced pear, drizzle of olive oil

Instructions:

1. Roast pears at 400°F (200°C) for 15–20 minutes until soft. Let cool slightly.
2. In a food processor, blend roasted pears, chickpeas, tahini, olive oil, garlic, ginger, lemon juice, and cinnamon until smooth.
3. Adjust seasoning. Serve garnished with pear slices and a drizzle of olive oil.

Roasted pear and ginger hummus is sweet, lightly spiced, and perfectly creamy.

It offers a sophisticated flavor profile that’s ideal for fall entertaining or cozy snacking

Roasted Beet & Apple Hummus

Earthy roasted beets and sweet apples combine in this vibrant hummus, creating a striking dip with a perfect balance of flavors.

Its pink hue and subtle sweetness make it both beautiful and delicious.

Ingredients:

• 2 medium beets, roasted and peeled
• 1 small apple, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ½ teaspoon ground cinnamon
• Salt and black pepper to taste
• Optional garnish: parsley, apple slices, or sesame seeds

Instructions:

1. Roast beets at 400°F (200°C) for 40–50 minutes until tender. Roast apple separately for 15 minutes until soft.
2. In a food processor, blend beets, apple, chickpeas, tahini, olive oil, garlic, lemon juice, and cinnamon until smooth.
3. Taste and adjust seasoning. Serve garnished with parsley, apple slices, or sesame seeds.

Roasted beet and apple hummus is earthy, sweet, and creamy—a stunning and flavorful addition to any fall spread.

Chestnut & Sage Hummus

Roasted chestnuts lend a rich, buttery flavor to this fall hummus, while fresh sage adds an earthy, aromatic note.

This creamy dip is both hearty and elegant, perfect for seasonal entertaining or cozy snacking.

Ingredients:

• 1 cup roasted chestnuts, peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
• Salt and black pepper to taste
• Optional garnish: chopped parsley, sage leaves, drizzle of olive oil

Instructions:

1. Roast chestnuts in a 375°F (190°C) oven for 15–20 minutes until tender. Let cool slightly.
2. In a food processor, blend roasted chestnuts, chickpeas, tahini, olive oil, garlic, lemon juice, and sage until smooth and creamy.
3. Adjust seasoning with salt and pepper. Serve garnished with parsley, sage leaves, or a drizzle of olive oil.

Chestnut & sage hummus is nutty, smooth, and aromatic—a sophisticated dip that captures the cozy essence of fall.

Acorn Squash & Cinnamon Hummus

This hummus highlights the natural sweetness of roasted acorn squash, accented with a touch of cinnamon for a warm, autumnal flavor.

It’s creamy, lightly spiced, and perfect for seasonal appetizers.

Ingredients:

• 1 small acorn squash, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ½ teaspoon ground cinnamon
• Salt and black pepper to taste
• Optional garnish: roasted pepitas, cinnamon sprinkle

Instructions:

1. Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, drizzle with olive oil, and roast for 30–35 minutes until tender. Scoop out the flesh.
2. In a food processor, blend roasted squash, chickpeas, tahini, olive oil, garlic, lemon juice, and cinnamon until smooth.
3. Adjust seasoning. Serve garnished with roasted pepitas and a light sprinkle of cinnamon.

Acorn squash & cinnamon hummus is sweet, smooth, and warmly spiced—a comforting dip that embodies fall flavors.

Spiced Carrot & Orange Hummus

Roasted carrots and fresh orange juice create a bright, slightly sweet hummus with a touch of autumn spice.

It’s a colorful, flavorful dip that pairs beautifully with crackers, vegetables, or pita.

Ingredients:

• 3 medium carrots, roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons fresh orange juice
• ½ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• Salt and black pepper to taste
• Optional garnish: fresh parsley, orange zest

Instructions:

1. Roast carrots at 425°F (220°C) for 20–25 minutes until tender and lightly caramelized. Let cool slightly.
2. In a food processor, blend roasted carrots, chickpeas, tahini, olive oil, garlic, orange juice, ginger, and cinnamon until smooth.
3. Adjust seasoning with salt and pepper. Serve garnished with fresh parsley or orange zest.

Spiced carrot & orange hummus is sweet, tangy, and vibrant—a festive fall dip full of seasonal warmth and flavor.

Roasted Fennel & Lemon Hummus

Roasted fennel brings a subtle anise-like sweetness to this creamy hummus, brightened with fresh lemon juice.

It’s a sophisticated fall dip that pairs well with vegetables or crusty bread.

Ingredients:

• 1 bulb fennel, roasted and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ½ teaspoon ground cumin
• Salt and black pepper to taste
• Optional garnish: fennel fronds, lemon zest

Instructions:

1. Preheat oven to 400°F (200°C). Slice fennel, drizzle with olive oil, season with salt, and roast for 25–30 minutes until tender.
2. In a food processor, blend roasted fennel, chickpeas, tahini, olive oil, garlic, lemon juice, and cumin until smooth.
3. Adjust seasoning. Serve garnished with fennel fronds or a sprinkle of lemon zest.

Roasted fennel & lemon hummus is creamy, subtly sweet, and herbaceous—a unique and elegant fall appetizer option.

Pumpkin Seed & Spinach Hummus

Nutty roasted pumpkin seeds combined with fresh spinach create a vibrant, green hummus with a mild, earthy flavor.

This dip is both nutritious and seasonally inspired.

Ingredients:

• 1 cup fresh spinach, lightly sautéed or blanched
• ¼ cup roasted pumpkin seeds
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• Salt and black pepper to taste
• Optional garnish: extra pumpkin seeds, drizzle of olive oil

Instructions:

1. Toast pumpkin seeds lightly in a dry skillet for 2–3 minutes.
2. In a food processor, blend spinach, pumpkin seeds, chickpeas, tahini, olive oil, garlic, and lemon juice until smooth.
3. Adjust seasoning. Serve garnished with extra pumpkin seeds and a drizzle of olive oil.

Pumpkin seed & spinach hummus is vibrant, creamy, and packed with flavor—a healthy, seasonal twist on classic hummus.

Spicy Roasted Sweet Potato & Chipotle Hummus

Sweet roasted potatoes meet smoky chipotle in this bold and creamy hummus.

It’s slightly sweet, smoky, and spicy—a perfect balance of flavors for fall snacking or entertaining.

Ingredients:

• 1 medium sweet potato, roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1–2 chipotle peppers in adobo, chopped
• 2 tablespoons lemon juice
• Salt and black pepper to taste
• Optional garnish: smoked paprika, drizzle of olive oil

Instructions:

1. Roast sweet potato cubes at 400°F (200°C) for 25–30 minutes until tender. Let cool slightly.
2. In a food processor, blend sweet potato, chickpeas, tahini, olive oil, garlic, chipotle, and lemon juice until smooth.
3. Adjust seasoning with salt, pepper, or additional chipotle. Serve garnished with smoked paprika and a drizzle of olive oil.

Spicy roasted sweet potato & chipotle hummus is creamy, smoky, and slightly sweet—a bold, flavorful dip perfect for autumn gatherings.

Roasted Cauliflower & Turmeric Hummus

This hummus features roasted cauliflower with the warm, earthy flavor of turmeric.

Its creamy texture and vibrant golden color make it a stunning, nutrient-rich fall dip.

Ingredients:

• 2 cups cauliflower florets, roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• Salt and black pepper to taste
• Optional garnish: paprika, parsley, drizzle of olive oil

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and slightly golden.
2. In a food processor, blend roasted cauliflower, chickpeas, tahini, olive oil, garlic, lemon juice, turmeric, and cumin until smooth.
3. Taste and adjust seasoning. Serve garnished with paprika, parsley, or a drizzle of olive oil.

Roasted cauliflower & turmeric hummus is creamy, vibrant, and full of fall flavor—a healthy and visually appealing dip for any autumn occasion.

Roasted Pumpkin & Sage Hummus

Roasted pumpkin and fresh sage combine to create a deeply flavorful, autumn-inspired hummus.

The slightly sweet pumpkin pairs perfectly with the earthy sage for a cozy, seasonal treat.

Ingredients:

• 1 cup roasted pumpkin cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1 teaspoon fresh sage, chopped
• Salt and black pepper to taste
• Optional garnish: pumpkin seeds, fresh sage leaves

Instructions:

1. Roast pumpkin cubes at 400°F (200°C) for 20–25 minutes until tender. Let cool slightly.
2. In a food processor, blend pumpkin, chickpeas, tahini, olive oil, garlic, lemon juice, and sage until smooth.
3. Adjust seasoning with salt and pepper. Serve garnished with pumpkin seeds or sage leaves.

Pumpkin & sage hummus is sweet, earthy, and creamy—a perfect dip that embodies the essence of fall.

Parsnip & Maple Hummus

Roasted parsnips with a touch of maple syrup create a subtly sweet hummus that’s perfect for autumn.

Its creamy, slightly earthy flavor makes it a comforting seasonal dip.

Ingredients:

• 2 medium parsnips, peeled and roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• Salt and black pepper to taste
• Optional garnish: roasted pecans, drizzle of maple syrup

Instructions:

1. Roast parsnip cubes at 400°F (200°C) for 25–30 minutes until tender. Let cool slightly.
2. Blend roasted parsnips, chickpeas, tahini, olive oil, garlic, maple syrup, and lemon juice in a food processor until smooth.
3. Adjust seasoning. Serve garnished with roasted pecans or a drizzle of maple syrup.

Parsnip & maple hummus is lightly sweet, creamy, and full of fall flavor—a perfect addition to seasonal spreads.

Roasted Beet & Horseradish Hummus

Earthy roasted beets with a kick of horseradish create a bold, vibrant hummus.

Its bright color and tangy flavor make it a standout fall appetizer.

Ingredients:

• 2 medium beets, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1–2 teaspoons prepared horseradish
• Salt and black pepper to taste
• Optional garnish: parsley, sesame seeds

Instructions:

1. Roast beets at 400°F (200°C) for 40–50 minutes until tender. Let cool.
2. In a food processor, blend roasted beets, chickpeas, tahini, olive oil, garlic, lemon juice, and horseradish until smooth.
3. Adjust seasoning. Serve garnished with parsley or sesame seeds.

Roasted beet & horseradish hummus is earthy, tangy, and visually stunning—a bold, flavorful addition to any fall platter.

Spiced Pear & Walnut Hummus

Roasted pears and toasted walnuts create a sweet and nutty hummus with a hint of fall spice.

This creamy dip is perfect for spreading on crackers or serving alongside fresh vegetables.

Ingredients:

• 2 ripe pears, peeled, cored, and roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 teaspoon ground cinnamon
• 2 tablespoons lemon juice
• ¼ cup toasted walnuts
• Salt to taste
• Optional garnish: chopped walnuts, drizzle of honey

Instructions:

1. Roast pear halves at 400°F (200°C) for 15–20 minutes until soft. Let cool slightly.
2. In a food processor, blend roasted pears, chickpeas, tahini, olive oil, garlic, cinnamon, lemon juice, and walnuts until smooth.
3. Adjust seasoning. Serve garnished with chopped walnuts or a drizzle of honey.

Spiced pear & walnut hummus is sweet, creamy, and slightly nutty—a delightful and unexpected fall-inspired dip.

Roasted Apple & Carrot Hummus

Roasted apples and carrots create a naturally sweet, fall-flavored hummus.

Its vibrant orange hue and smooth texture make it a festive and flavorful dip for seasonal gatherings.

Ingredients:

• 2 medium carrots, roasted
• 1 small apple, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ½ teaspoon ground cinnamon
• Salt and black pepper to taste
• Optional garnish: chopped parsley, carrot ribbons

Instructions:

1. Roast carrots and apple at 425°F (220°C) for 20–25 minutes until tender. Let cool.
2. In a food processor, blend roasted carrots, apple, chickpeas, tahini, olive oil, garlic, lemon juice, and cinnamon until smooth.
3. Adjust seasoning. Serve garnished with parsley or carrot ribbons.

Roasted apple & carrot hummus is sweet, smooth, and full of fall flavor—a festive, seasonal dip that delights the senses.

Roasted Fig & Walnut Hummus

Sweet roasted figs combined with toasted walnuts create a rich and flavorful hummus with a subtle nuttiness.

This unique fall dip is perfect for spreading on crackers, bread, or serving alongside fresh fruit.

Ingredients:

• 6–8 fresh figs, roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ¼ cup toasted walnuts
• Salt and black pepper to taste
• Optional garnish: chopped walnuts, drizzle of honey

Instructions:

1. Preheat oven to 400°F (200°C). Roast figs for 10–12 minutes until soft. Let cool slightly.
2. In a food processor, blend roasted figs, chickpeas, tahini, olive oil, garlic, lemon juice, and walnuts until smooth.
3. Adjust seasoning with salt and pepper. Serve garnished with chopped walnuts or a drizzle of honey.

Roasted fig & walnut hummus is sweet, nutty, and creamy—a luxurious fall dip that combines seasonal flavors in a sophisticated way.

Pumpkin & Cranberry Hummus

This hummus combines roasted pumpkin with tart dried cranberries for a festive, sweet-and-tangy fall dip.

Its creamy texture and bright flavor make it a standout for holiday spreads or autumn gatherings.

Ingredients:

• 1 cup roasted pumpkin cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ¼ cup dried cranberries, chopped
• ½ teaspoon ground cinnamon
• Salt and black pepper to taste
• Optional garnish: whole cranberries, pumpkin seeds

Instructions:

1. Roast pumpkin cubes at 400°F (200°C) for 20–25 minutes until tender. Let cool slightly.
2. In a food processor, blend roasted pumpkin, chickpeas, tahini, olive oil, garlic, lemon juice, cranberries, and cinnamon until smooth.
3. Adjust seasoning with salt and pepper. Serve garnished with whole cranberries or pumpkin seeds.

Pumpkin & cranberry hummus is creamy, slightly sweet, and tangy—a festive dip that captures the flavors of fall and the holiday season.