Pumpkin Hummus: Pumpkincredible Hummus!

A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin!


  • 1 can (14/15 oz) chickpeas, drained and rinsed
  • 1 can (14/15 oz) white beans (cannellini or other), drained and rinsed
  • 1 cup canned pure pumpkin I use farmer’s market brand
  • 1/4 cup freshly squeezed lime juice try not to substitute lemon juice, the lime flavor really works here
  • 1 medium-large clove garlic adjust to taste, use smaller clove for kid-friendly
  • 1 - 1 1/4 tsp sea salt adjust to taste
  • 2 tbsp tahini to taste
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (if you don’t have smoked paprika, use another 1/4 tsp cumin - then go out and get yourself some smoked paprika!!)
  • 1/4 tsp rounded ground allspice
  • 1/2 tsp pure maple syrup
  • 1/3 cup toasted pumpkin seeds see note for toasting; reserve about 2-3 tbsp for garnish


  1. In a food processor add all ingredients except pumpkin seeds (and starting with 1 tbsp tahini).  Puree until very smooth.  Taste, and if you’d like to add addditional garlic or spices, add a little (and if you'd like a richer tahini flavor, add the other tablespoon).  Then, add most of the pumpkin seeds (reserving a couple of tbsps), and pulse through.  Transfer mixture to a serving dish, and top with remaining pumpkin seeds.  Serve with whole-grain pita breads, tortilla chips, warm whole-grain bread, etc.

Recipe Notes