It’s time for another pumpkin recipe and up this time is a super quick and easy pumpkin hummus that is perfect for fall entertaining and and it is nice healthy to boot! Hummus is typically made with mashed chickpeas, tahini and lemon juice but it is easy to add flavour to it like in this case by adding some pumpkin puree. Given the use of pumpkin in this humus it only seemed natural to add a hint of cinnamon to make things a little more exotic. I like to serve the pumpkin hummus topped with pepitas (hulled pumpkin seeds) along with some toasted whole wheat pitas for dipping making for one light and healthy snack!
Tahini is made from ground sesame seeds so one option that I enjoy for this pumpkin hummus is the addition of some ground pepitas which adds another layer of pumpkin flavour!
Pumpkin Hummus
Prep Time:10 minutes Servings: 4
A tasty and healthy hummus with pumpkin puree that is perfect for fall entertaining!
ingredients
- 1 (15 ounce) can chickpeas (or 1 1/2 cups cooked beans, from 1/2 cup dry)
- 1 cup pumpkin puree
- 1/4 cup tahini
- 1/4 cup lemon juice (~1 lemon)
- 1 clove garlic
- 1/4 teaspoon ground cinnamon
- salt, pepper and cayenne to taste
directions
- Puree everything in a food processor or blender and enjoy!
Option: Add 1/4 cup ground pepitas (pumpkin seeds) for even more pumpkin flavour!
Nutrition Facts: Calories 268, Fat 11g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 267mg, Carbs 33g (Fiber 2g, Sugars 3g), Protein 12g
Nutrition by: 
I'm definitely making this at my halloween party. thanks for sharing!!
I made pumpkin seeds hummus early this month and feel in love with it, but adding pumpkin pure and touch of cinnamon is genius! Sounds so good!
This is such a fabulous recipe Kevin! I eat hummus every day….next time I make it (probably tomorrow…haha) I'll try this version!
This looks delicious!! I love that with the pumpkin you don't have to add a oil! The one time I tried to make hummus was a disaster because I kept trying to be healthy and would barely add any oil, and I could never get the texture right. I also wasn't using tahini, so there were a whole bunch of problems, haha. This actually makes me want to give hummus an other shot!
Kevin,
LOVE this hummus idea!! Thank you for sharing, very nicely done!
Ari @ Ari's Menu: I often replace some of the oil in hummus recipes with water. Tahini actually contains a lot of oil to begin with and since I usually like to use more tahini than normal it works out with the water.
i need a bowl of this please Kevin.
pumpkin hummus looks yummy will try it out this weekend.
Yet another great way to use pumpkin. This looks great! Love the addition of the seeds on top.
Dude, where's the olive oil?
This is a interesting take on Hummus Kevin! I can't wait to try it! I didn't realize all the things you can do with Pumpkin!
Looks great!
This looks really delicious. Very interesting too! I've never heard of pumpkin hummus.
Trying this recipe this weekend. I'm going to add coriander and cumin since I always add when I make hummus but no cinnamon since some haters will be eating it. Although I could make two batches and try the cinnamon…hmmm. Also, have you tried the vacuvita that is advertised on this site? I'm intrigued.
The pumpkin and cinnamon sound like the perfect fall infusion into this hummus!
hazel-mae: No, I have not tried vacuvita…
I like this – a lot! Thanks.
What are those fantastic looking chips you used to dip with in the photo!?
*crossing fingers that there is a recipe for them*
Hi. My friend just told me about your blog and also "Cooking With Mr.C." on Facebook, also a blog. I just "Liked" his Facebook page and came to your site. Very nice ! I love when people share blogs with each other. Denise
Already made it – good stuff. Thanks for another great recipe!
Anonymous: The chips are simply whole wheat pitas that I cut up, brushed with olive oil, seasoned with salt and pepper and toasted in the oven at 400F until lightly golden brown and crispy.
On the subject of hummus…. My two grocers were out of tahini, and in desperation I used Almond butter instead. It was very yummy! Now, wondering if the combination of using the nut butters like walnut or almond and the pumpkin would give the hummus a more North American flavor…. although maybe we could no longer call it a hummus? I can't wait to try this. Thank you for your innovative recipes. I am planning on making the cauliflower and cheddar cheese soup for supper tomorrow evening….. yummm……
Dorichan: I know a lot of people that would argue that it is no longer hummus if you use a nut or seed butter other than tahini but I always enjoy using them every once in a while.
Eating some right now, along with the pita chips you made. I think it's good and my fam loves the pita chips. 🙂