Pumpkin Hummus

Whether you process your own fresh pumpkin, or use a canned puree, pumpkin is a fantastic ingredient for all types of fall baking and cooking. It’s rich in beta carotene (which the body converts to Vitamin A) and is a good source of fiber, potassium, and Vitamin C.  This recipe was shared with us by Kimberton Whole Foods customer, MaryAnn Neblock.

pumpkin hummus

What You’ll Need

  • 1 tbsp extra virgin olive oil
  • 3 garlic cloves
  • 1 cup pumpkin puree
  • 1 15 oz. can chickpeas, drained & rinsed
  • 1/3 cup tahini
  • 2-3 tbsp lemon juice
  • 3/4-1 tsp kosher salt
  • 1 tsp ground cumin
  • cayenne pepper, to taste
  • 1/2 tsp coriander
  • 1/4 cup toasted pumpkin seeds (tamari-coated is best!)
  • Pinch of paprika and a handful of pumpkin seeds, for garnish


Heat a small pan over medium heat, and simmer the peeled cloves in the olive oil. Cool and add to a food processor.

Add: pumpkin, chickpeas, tahini, lemon juice, salt, cumin, cayenne, and coriander. Pulse the processor, then puree till desired consistency, scraping down the sides.

Add a little water or oil, if too dry. Fold the pumpkin seeds into the hummus.

To serve: sprinkle top with paprika and extra pumpkin seeds and serve with naan, chips, crackers, or veggies.


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