Pumpkin Hummus


It’s no secret that I love pumpkin this time of year. I had some pumpkin purée left over from making pumpkin bread, so I decided to make something a little healthier with it—hummus! This idea came about because I bought some pita crisps made with pumpkin seeds and cranberries at Trader Joe’s and I wasn’t sure what dip would pair best. Instead of just a plain hummus, I decided to incorporate this fall flavor. It goes perfectly with the sweet and salty chips.




Pumpkin Hummus


  • 2 cups pumpkin purée
  • 1 15 oz. can garbanzo beans, drained and rinsed
  • 2 cloves garlic, peeled
  • 1 Tbsp. tahini
  • 1 Tbsp. olive oil
  • 1 tsp. lemon juice
  • 1/2 tsp. salt
  • 1 tsp. smoked paprika
  • 1/4 tsp. cumin
  • 1/3 cup water


  1. Place all ingredients in food processor and blend until smooth.
  2. Chill in fridge for two hours before serving.
  3. Garnish with extra virgin olive oil, a sprinkle of paprika or pumpkin seeds. I served it with pita crisps made with cranberries and pumpkin seeds from Trader Joe’s.