Pumpkin Hummus

 A plate of pumpkin hummus

It's pumpkin season! So, what is great about pumpkins? Pumpkins are beneficial for your heart, they reduce cancer risks, and since pumpkins are packed with fiber, and they can help with weight-loss. I love the original recipe of hummus, but since its pumpkin season decided to try a pumpkin version, if you don't like pumpkin, though, you don't need to add the pumpkin puree. I adapted this recipe here. I liked that it didn't include a lot of ingredients and was easy to make.  I couldn't find tahini sauce in my grocery store, they are supposed to be in jars next to the nut butters (it's toasted ground sesame seeds). If you can't find it, you can order Organic Tahini here.   

Yield: 6

Pumpkin Hummus


  • 2 garlic cloves

  • 1 15oz can chickpeas, rinsed and drained

  • 1 15oz can pumpkin puree (not pumpkin pie filling)

  • 1 1/2 teaspoons salt

  • 4 Tablespoons Tahini

  • 4 Tablespoons extra-virgin olive oil

  • 1 Tablespoon lemon juice


  1. Add 2 cloves of garlic, drained and rinsed can of organic chickpeas, pumpkin puree, 1 1/2 teaspoon salt, 4 Tablespoon tahini, and 4 Tablespoon extra-virgin olive oil in a food processor. Blend for 30 seconds, or until hummus is smooth.

  2. Add salt or lemon juice to taste.

  3. Serve hummus with veggies.



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