15 Easy Fall Hummus Recipes for Every Occasion

Fall is the perfect season to enjoy hummus with a twist, incorporating the rich, earthy flavors of autumn produce.

From roasted squash and sweet potatoes to caramelized onions and warming spices, fall-inspired hummus brings cozy, seasonal tastes to your table.

These 15 fall hummus recipes showcase creative combinations that are perfect for appetizers, snacks, or even as a flavorful addition to meals.

Whether you’re hosting a fall gathering, meal prepping for the week, or simply craving a seasonal snack, these hummus recipes highlight the best flavors of autumn.

Get ready to elevate your hummus game with these easy, flavorful, and nutritious fall-inspired recipes.

15 Easy Fall Hummus Recipes for Every Occasion

Fall hummus recipes are a delicious and creative way to embrace the season’s flavors.

These 15 recipes combine seasonal vegetables, spices, and legumes to create unique, colorful, and nutritious dips.

From creamy roasted pumpkin hummus to spiced beet and sweet potato variations, each recipe offers a new way to enjoy hummus this autumn.

They’re perfect for parties, meal prep, or cozy nights at home.

Bring the taste of fall to your table with these versatile, flavorful, and healthy hummus creations.

Roasted Pumpkin Hummus

This roasted pumpkin hummus is creamy, slightly sweet, and packed with autumn flavor.

The natural sweetness of pumpkin blends perfectly with tahini and warm spices for a cozy, seasonal dip.

Ingredients:

• 1 cup canned pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• 2 tablespoons lemon juice
• Salt and black pepper, to taste
• Optional: smoked paprika for garnish

Instructions:

1. In a food processor, combine pumpkin puree, chickpeas, tahini, olive oil, garlic, cumin, cinnamon, lemon juice, salt, and pepper.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust seasoning if necessary. Transfer to a serving bowl.
4. Drizzle with olive oil and sprinkle smoked paprika on top for garnish. Serve with pita, crackers, or fresh vegetables.

This roasted pumpkin hummus is rich, creamy, and full of warm fall flavors.

It’s perfect for seasonal snacks, entertaining, or as a healthy addition to meals.

Every bite is smooth, aromatic, and comforting.

Caramelized Onion and Garlic Hummus

This caramelized onion and garlic hummus offers a deep, savory flavor with a touch of sweetness.

Slow-cooked onions combined with roasted garlic create a rich, velvety dip that embodies the essence of fall.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large onions, thinly sliced
• 3 cloves garlic, roasted
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions:

1. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Cook onions slowly for 20–25 minutes until golden and caramelized.
2. In a food processor, combine chickpeas, roasted garlic, tahini, remaining olive oil, lemon juice, smoked paprika, salt, and pepper.
3. Add caramelized onions and blend until smooth and creamy. Adjust seasoning if necessary.
4. Transfer to a serving bowl and drizzle with olive oil. Serve with crackers, pita bread, or fresh vegetables.

This caramelized onion and garlic hummus is deeply savory, creamy, and aromatic.

The sweetness of caramelized onions balances the earthy chickpeas perfectly.

It’s ideal for fall gatherings, snacks, or adding flavor to sandwiches.

Every bite is rich, comforting, and satisfying.

Roasted Sweet Potato and Sage Hummus

This roasted sweet potato hummus is slightly sweet, earthy, and infused with fragrant sage for a perfect fall dip.

The combination of roasted sweet potatoes, chickpeas, and fresh herbs creates a creamy and vibrant autumn-inspired spread.

Ingredients:

• 1 large sweet potato, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon fresh sage, finely chopped
• ½ teaspoon ground cumin
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast sweet potato for 30–35 minutes until tender.
2. In a food processor, combine roasted sweet potato, chickpeas, tahini, olive oil, garlic, lemon juice, sage, cumin, salt, and pepper.
3. Blend until smooth and creamy, scraping down the sides as necessary.
4. Transfer to a serving bowl, drizzle with olive oil, and garnish with extra sage. Serve with pita, crackers, or raw vegetables.

This roasted sweet potato and sage hummus is creamy, aromatic, and full of autumn flavor.

Sweet potatoes provide natural sweetness while sage adds an earthy, fragrant note.

It’s perfect for fall snacking, entertaining, or as a nutritious spread.

Every bite is rich, smooth, and comforting.

Spiced Apple and Chickpea Hummus

This unique fall hummus blends sweet apples with earthy chickpeas and warming spices.

The result is a lightly sweet, slightly spiced dip that feels cozy and seasonal, perfect for pairing with crackers or apple slices.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium apple, peeled and chopped
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• Salt and black pepper, to taste
• Optional: drizzle of maple syrup for added sweetness

Instructions:

1. Steam apple pieces until softened, about 5–7 minutes, then allow to cool slightly.
2. In a food processor, combine chickpeas, steamed apple, tahini, olive oil, lemon juice, cinnamon, nutmeg, salt, and pepper.
3. Blend until smooth and creamy, adjusting seasoning to taste.
4. Transfer to a bowl, drizzle with maple syrup if desired, and serve with crackers, apple slices, or toasted pita.

This spiced apple hummus is sweet, smooth, and perfectly autumnal.

The apple adds a refreshing fruitiness, balanced with cinnamon and nutmeg.

It’s ideal for fall snacking, seasonal parties, or as a fun twist on traditional hummus.

Every bite feels warm, comforting, and inviting.

Maple Roasted Carrot Hummus

This maple roasted carrot hummus is earthy, sweet, and irresistibly smooth.

Carrots roasted with maple syrup create a caramelized richness that pairs beautifully with chickpeas and tahini.

Ingredients:

• 3 large carrots, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, garlic, and maple syrup, then roast for 25–30 minutes until caramelized and tender.
2. In a food processor, combine roasted carrots, chickpeas, tahini, lemon juice, cumin, salt, and pepper.
3. Blend until smooth and creamy, scraping down the sides as necessary.
4. Transfer to a serving bowl, drizzle with olive oil, and garnish with extra cumin or chopped parsley.

This maple roasted carrot hummus is sweet, earthy, and deliciously smooth.

It’s perfect for autumn gatherings or as a healthy snack.

The roasted carrots add depth and caramelized richness, while maple syrup enhances natural sweetness.

Every bite delivers a cozy, fall-inspired flavor.

Roasted Beet and Walnut Hummus

This roasted beet and walnut hummus is vibrant, earthy, and slightly nutty.

The bright color and bold flavor make it a standout addition to any fall spread.

Ingredients:

• 2 medium beets, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ¼ cup walnuts, toasted
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast beets wrapped in foil for 45–50 minutes until tender. Peel once cooled.
2. In a food processor, combine roasted beets, chickpeas, tahini, olive oil, lemon juice, walnuts, garlic, cumin, salt, and pepper.
3. Blend until smooth and creamy, adjusting seasoning as needed.
4. Transfer to a bowl, drizzle with olive oil, and garnish with extra walnuts or parsley.

This roasted beet and walnut hummus is rich, earthy, and visually stunning.

The beets give it natural sweetness and vibrant color, while walnuts add a subtle nutty flavor.

It’s a perfect fall dip for parties, holiday gatherings, or everyday snacking.

Every spoonful is hearty, nutritious, and deeply flavorful.

Pumpkin Sage Hummus

Pumpkin sage hummus combines creamy pumpkin puree with earthy sage for a distinctly autumn flavor.

It’s savory, smooth, and perfect for cozy gatherings or seasonal snack boards.

Ingredients:

• 1 cup pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried)
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions:

1. In a food processor, combine pumpkin puree, chickpeas, tahini, olive oil, lemon juice, garlic, sage, paprika, salt, and pepper.
2. Blend until smooth and creamy, scraping sides as needed.
3. Adjust seasoning to taste, adding more lemon or sage if desired.
4. Transfer to a bowl, drizzle with olive oil, and garnish with fresh sage leaves.

This pumpkin sage hummus is cozy, aromatic, and deeply satisfying.

The sage adds an earthy touch that pairs beautifully with creamy pumpkin.

It’s perfect with crackers, vegetables, or as a spread on fall sandwiches.

Every bite feels like autumn comfort in a bowl.

Sweet Potato Cinnamon Hummus

Sweet potato cinnamon hummus is creamy, lightly sweet, and filled with warm autumn spice.

It doubles as a snack dip or a spread for breakfast toast.

Ingredients:

• 1 large sweet potato, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• Salt, to taste
• Optional: 1 tablespoon maple syrup for added sweetness

Instructions:

1. Preheat oven to 400°F (200°C). Roast sweet potato for 45 minutes until soft, then peel and cool slightly.
2. In a food processor, combine roasted sweet potato, chickpeas, tahini, olive oil, lemon juice, cinnamon, nutmeg, salt, and optional maple syrup.
3. Blend until smooth and creamy.
4. Serve in a bowl, drizzle with olive oil, and garnish with cinnamon dusting.

This sweet potato cinnamon hummus is warm, velvety, and nourishing.

It balances natural sweetness with the richness of tahini.

Perfect for dipping fruit, spreading on toast, or enjoying with pita.

It’s both comforting and versatile for fall snacking.

Roasted Garlic and Butternut Squash Hummus

This hummus blends roasted garlic with caramelized butternut squash for a rich, savory dip.

The result is smooth, slightly sweet, and full of autumn depth.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 head garlic, roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast butternut squash cubes and garlic head (wrapped in foil) for 30–40 minutes until tender.
2. Squeeze roasted garlic cloves from skins.
3. In a food processor, combine roasted squash, garlic, chickpeas, tahini, olive oil, lemon juice, cumin, salt, and pepper.
4. Blend until creamy, adjusting seasoning as needed.
5. Serve in a bowl with olive oil drizzle and toasted seeds on top.

This roasted garlic and butternut squash hummus is savory, creamy, and aromatic.

The garlic provides richness, while squash adds sweetness and depth.

It’s a crowd-pleaser for fall gatherings or everyday snacking.

Every bite feels wholesome and indulgent at once

Maple Pecan Sweet Potato Hummus

This hummus combines roasted sweet potatoes with toasted pecans and a hint of maple syrup for a nutty, slightly sweet fall flavor.

It’s smooth, creamy, and perfect for autumn snack boards or spreading on toast.

Ingredients:

• 1 large sweet potato, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• ¼ cup toasted pecans
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• ½ teaspoon cinnamon
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast sweet potato until tender, about 40 minutes.
2. In a food processor, combine roasted sweet potato, chickpeas, toasted pecans, tahini, olive oil, maple syrup, lemon juice, cinnamon, salt, and pepper.
3. Blend until smooth, scraping sides as necessary.
4. Transfer to a serving bowl, drizzle with olive oil, and garnish with chopped pecans.

This maple pecan sweet potato hummus is sweet, nutty, and creamy.

It’s perfect for fall entertaining or a cozy snack at home.

Every bite delivers warmth, richness, and seasonal flavor.

Roasted Red Pepper and Beet Hummus

This roasted red pepper and beet hummus is vibrant, earthy, and slightly sweet.

It’s visually stunning and full of bold fall flavors, making it a standout on any table.

Ingredients:

• 1 roasted red bell pepper, peeled and chopped
• 1 medium roasted beet, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt and black pepper, to taste

Instructions:

1. Roast red pepper and beet in the oven at 400°F (200°C) until tender, about 30–35 minutes.
2. In a food processor, combine roasted vegetables, chickpeas, tahini, olive oil, lemon juice, garlic, salt, and pepper.
3. Blend until smooth and creamy, scraping sides as needed.
4. Serve in a bowl with olive oil drizzle and optional parsley garnish.

This roasted red pepper and beet hummus is colorful, earthy, and flavorful.

Beets provide natural sweetness, while red pepper adds depth and brightness.

It’s perfect for fall snack platters, parties, or as a nutritious dip.

Every spoonful is vibrant, creamy, and satisfying.

Smoky Chipotle Pumpkin Hummus

This smoky chipotle pumpkin hummus is bold, creamy, and packed with fall flavors.

Chipotle peppers add a subtle heat that pairs perfectly with naturally sweet pumpkin.

Ingredients:

• 1 cup pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 1–2 chipotle peppers in adobo sauce (adjust to taste)
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• Salt, to taste

Instructions:

1. In a food processor, combine pumpkin puree, chickpeas, chipotle peppers, tahini, olive oil, lime juice, garlic, and salt.
2. Blend until smooth and creamy, scraping sides as necessary.
3. Adjust seasoning and heat level according to taste.
4. Transfer to a serving bowl, drizzle with olive oil, and garnish with paprika or roasted pumpkin seeds.

This smoky chipotle pumpkin hummus is creamy, bold, and uniquely flavorful.

The chipotle provides gentle heat while pumpkin adds autumnal sweetness.

It’s ideal for fall snack boards, lunch spreads, or entertaining guests.

Every bite is smoky, smooth, and perfectly seasonal.

Cinnamon-Spiced Roasted Carrot Hummus

This roasted carrot hummus is sweet, earthy, and lightly spiced with cinnamon for a perfect autumn flavor.

It’s creamy, vibrant, and makes a beautiful addition to any seasonal snack board.

Ingredients:

• 3 large carrots, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1 clove garlic, minced
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast carrots with olive oil for 25–30 minutes until tender.
2. In a food processor, combine roasted carrots, chickpeas, tahini, lemon juice, garlic, cinnamon, salt, and pepper.
3. Blend until smooth and creamy. Adjust seasoning as needed.
4. Serve with a drizzle of olive oil and a sprinkle of cinnamon or toasted seeds.

This cinnamon-spiced roasted carrot hummus is warm, sweet, and earthy.

It pairs perfectly with crackers, pita, or fresh vegetables.

Every bite brings cozy, comforting autumn flavor to your snack table.

Apple Cinnamon Hummus

This fall-inspired hummus blends crisp apple, cinnamon, and chickpeas for a lightly sweet dip.

It’s perfect for a snack, breakfast spread, or a seasonal addition to your cheese platter.

Ingredients:

• 1 medium apple, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1 clove garlic, minced (optional)
• Salt, to taste

Instructions:

1. Steam apple pieces until slightly soft, about 5 minutes.
2. In a food processor, combine steamed apple, chickpeas, tahini, maple syrup, lemon juice, cinnamon, garlic (if using), and salt.
3. Blend until smooth and creamy, adjusting sweetness as desired.
4. Transfer to a serving dish and garnish with thin apple slices or a sprinkle of cinnamon.

This apple cinnamon hummus is sweet, creamy, and subtly spiced.

It’s ideal for autumn-themed breakfasts or snack boards.

Every bite is fresh, lightly sweet, and delightfully seasonal.

Roasted Butternut Squash and Sage Hummus

This hummus combines roasted butternut squash with fragrant sage for a hearty, autumn-inspired dip.

It’s smooth, flavorful, and perfect for adding warmth to any snack platter.

Ingredients:

• 2 cups roasted butternut squash
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
• Salt and black pepper, to taste

Instructions:

1. Roast butternut squash in the oven at 400°F (200°C) for 25–30 minutes until tender.
2. In a food processor, combine roasted squash, chickpeas, tahini, olive oil, lemon juice, garlic, sage, salt, and pepper.
3. Blend until smooth and creamy, scraping sides as needed.
4. Serve in a bowl, drizzled with olive oil and garnished with extra sage or pumpkin seeds.

This roasted butternut squash and sage hummus is earthy, creamy, and aromatic.

The sage complements the natural sweetness of the squash perfectly.

It’s ideal for fall entertaining, lunch spreads, or cozy snacking at home.

Every bite is comforting, flavorful, and seasonal.