Friendsgiving Snack Platter with Pumpkin Hummus & Veggies

Is there anything better than a snack platter that looks like you fussed for hours but secretly came together in minutes? This Friendsgiving Snack Platter with Pumpkin Hummus & Veggies is my go-to for the holidays. It’s the centerpiece that gets everyone chatting and munching the moment they walk in the door, without you having to hover over the stove. Because let’s be honest, you’ve got a turkey to baste and guests to greet!

Why You’ll Love This

This platter is the ultimate crowd-pleaser for so many reasons. First, it’s incredibly easy to pull together. You can roast the pumpkin for the hummus ahead of time, and the rest is just assembling beautiful, colorful veggies and toppings. It’s a welcome, lighter option before the big, rich meal arrives. And honestly, the pumpkin hummus is so uniquely festive and delicious—it’s a total conversation starter. It’s a recipe that feels special but is seriously simple.

Ingredients You’ll Need

• 1 small sugar pumpkin (about 2 cups roasted puree): For that sweet, earthy hummus base.
• 2 (15-oz) cans chickpeas, rinsed and drained: The classic hummus foundation we all know and love.
• 1/3 cup well-stirred tahini: Adds that rich, nutty creaminess.
• 1/4 cup fresh lemon juice: For a bright, tangy kick.
• 2 cloves garlic, minced: Because what’s hummus without a little garlic?
• 1 tsp ground cumin: Brings a warm, smoky depth to the flavor.
• 1/2 tsp smoked paprika: Adds a hint of smokiness that pairs perfectly with pumpkin.
• 1/4 cup extra-virgin olive oil, plus more for drizzling: For blending and a beautiful finish.
• Kosher salt and black pepper to taste: To make all the flavors pop.
• Assorted dippers: like sliced bell peppers, cucumber rounds, carrot sticks, pita chips, and pretzel crackers.
• For garnish: toasted pumpkin seeds and a drizzle of honey.

Let’s Get Cooking Step by Step

1. Preheat your oven to 400°F (200°C). Carefully cut the sugar pumpkin in half, scoop out the seeds and stringy bits (save the seeds for toasting if you like!), and place the halves cut-side down on a baking sheet lined with parchment paper. Roast for about 45 minutes, or until the flesh is very tender when pierced with a fork. Let it cool completely, then scoop the soft flesh into a measuring cup. You’ll need about 2 cups of puree.
2. In your food processor, combine the 2 cups of roasted pumpkin puree, the drained chickpeas, tahini, lemon juice, minced garlic, cumin, smoked paprika, a good pinch of salt, and a crack of black pepper.
3. Turn the processor on and slowly stream in the 1/4 cup of olive oil through the feed tube while everything is blending. Let it run for a good 2-3 minutes. You want it to be incredibly smooth and creamy. Taste it! This is the most important step. Does it need more salt? More lemon? Adjust until it’s perfect for you.
4. Now for the fun part: assembling your Friendsgiving snack platter. Spread that beautiful orange hummus into a wide, shallow bowl or directly onto a large board or platter. Use the back of a spoon to make a few swooshes or swirls on the surface.
5. Drizzle a little more olive oil over the top, then sprinkle generously with those toasted pumpkin seeds and a graceful drizzle of honey. The honey might seem odd, but trust me, it’s a game-changer with the smoky spices.
6. Artfully arrange all your fresh veggie dippers and crackers around the bowl of hummus. Don’t stress about it being perfect. A little rustic charm is what we’re going for!

Serving Ideas & Pairings

This platter is a star on its own, but it plays well with others too! It’s one of my favorite Thanksgiving appetizers to set out alongside a simple cheese board with some sharp cheddar and creamy brie. For a full Friendsgiving food spread, pair it with some baked brie with jam, a tray of smoked turkey pinwheels, and a big festive salad. It’s the perfect start to any holiday meal, big or small.

Variations & Substitutions

This recipe is wonderfully flexible. No sugar pumpkin? A 15-ounce can of pure pumpkin puree works in a serious pinch (just make sure it’s plain, not pumpkin pie mix!). For a nut-free version, simply skip the tahini and add a bit more olive oil. Want to make it a Thanksgiving charcuterie board? Add some slices of smoked turkey breast, your favorite cheeses, and some dried fruits like cranberries or apricots. For a flavor twist, try adding a pinch of cinnamon or a dash of maple syrup to the hummus instead of honey.

Thanksgiving Appetizers Made Easy

The beauty of this platter is that it takes the pressure off. You don’t have to worry about last-minute cooking or serving something hot. It’s ready whenever your guests are. For other easy holiday appetizers, think about pre-made items you can dress up, like store-bought pastry wrapped around a savory filling or a simple dip. The goal is to enjoy the party, not be stuck in the kitchen!

Storage & Reheating

The pumpkin hummus will keep beautifully in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing it, as the texture can become a bit watery when thawed. If you’ve already arranged the platter, it’s best to enjoy it the same day. Any leftover hummus is fantastic as a sandwich spread the next day!

Frequently Asked Questions

• Can I make this hummus ahead of time? Absolutely! In fact, I recommend it. Making the hummus a day ahead allows the flavors to meld together perfectly. Just keep it stored in the fridge and give it a good stir before you assemble your platter.
• What are some other good dippers for this? Besides the classic veggies, apple slices, pear slices, and sturdy bread like crostini are all fantastic with this pumpkin hummus. They add a lovely sweet contrast.
• My hummus is too thick. How can I thin it out? No problem! Just add a tablespoon of water or more olive oil at a time while blending until it reaches your preferred, dippable consistency.
• Is this a good option for Christmas appetizers too? It sure is! The festive orange color and warm flavors make it a wonderful fit for any holiday gathering, including Christmas.