Pumpkin Hummus (Gluten free, soy-free, dairy free)

Pumpkin Hummus-media-1

‘Tis the season for pumpkins after-all. Pumpkin pies, pumpkin lattes, spices, soups and so on- you name it, it probably has pumpkin!
So why not pumpkin hummus!
I recently came across this recipe in Forks Over Knives, and wanted to share it with you.


  • 1 can chickpeas, drained and rinsed
  • 1 can white beans (cannellini or other)
  • 1 cup pure pumpkin
  • 1/4 cup freshly squeezed lemon juice
  • 1 medium large clove minced garlic
  • 1/4 tsp. smoked paprika
  • 1 tbsp. tahini
  • 3/4 tsp. cumin powder
  • 1/4 tsp rounded all-spice
  • 1/4 tsp. smoked paprika
  • 1/4 cup toasted pumpkin seeds for garnishing
  • salt to taste


  • In a food processor add all ingredients except pumpkin seeds. Puree until very smooth. 
  • Taste, and if you’d like to add additional garlic or spices, add a little.
  • Then, add most of the pumpkin seeds (reserving a couple of tbsp), and pulse through.
  • Transfer mixture to a serving dish, and top with remaining pumpkin seeds
  • Makes 5 cups.
  • Note: the white beans will make the recipe creamier, as compared to just using chick peas.

Great side dish for office lunch, family meals, kids birthday, pot-lucks or as an appetizer.

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