Pumpkin Hummus

I LOVE hummus. Seriously, for me and many of my nutrition clients and blog readers, it is a go-to protein rich, high fiber, high calcium, flavorful food that can be added to fresh vegetables, gluten free crackers, bread and veggies for a quick sandwich, or as a topping on salad or cooked greens. Hummus is so versatile and easy to make.

This pumpkin hummus is no exception. Cook garbanzo beans yourself or grab 2 cans and a blender or food processor and go to town. Sometimes, it can be challenging to make hummus smooth and creamy like the store-bought varieties with your kitchen equipment. However, this hummus with pumpkin puree is easy to make smooth and creamy with just a standard blender. Enjoy making and eating this simple whole food recipe full of real food nutrition. I\’m going to warn you though. . . its highly addicting!


Pumpkin Hummus 

Prep Time: 10 minutes or less
Yield: 12 servings

1 cup dry garbanzo beans, soaked, cooked, and drained (or 2- 15 oz cans)
1 cup pumpkin puree
1/4 cup sesame tahini
2 tablespoon extra virgin olive oil
2 tablespoon lemon juice
1/2 cup water or saved bean liquid
2 cloves garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika, smoked or regular
1/2 teaspoon cumin
1/2 to 1 teaspoon sea salt, to taste
sliced veggies (carrots, celery, peppers, cucumbers, etc.)


1. Put all of the ingredients in the food processor or blender (except the veggies of course) and puree until there are no chunks and the mixture is smooth and creamy.
2. Transfer to a small bowl and chill for at least one hour before serving to allow the flavors to combine.
3.  Chop veggies of your choice and place on a platter with hummus to serve.

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Erin Harner

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