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pumpkin hummus_hot for food

pumpkin hummus

this is a twist on your usual hummus, using one of the best pantry staples... canned pumpkin!

Course Appetizer, dip
Cuisine American
Keyword dips, hummus, pumpkin
Prep Time 10 minutes
Author Lauren Toyota


  • 1 x 14oz can chickpeas (about 1 ½ cups)
  • ¾ cup pure pumpkin puree
  • 1 garlic clove
  • 3 tbsp lemon juice
  • 3 tbsp tahini
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp garlic powder
  • ½ tsp ground cinnamon
  • ¾ tsp sea salt
  • ¼ tsp ground pepper


  • ¼ tsp smoked paprika
  • 1 to 2 tsp olive oil
  • 1 tbsp pumpkin seeds
  • handful fresh chopped chives, as garnish


  1. In a food processor combine the hummus ingredients until very smooth. Adjust sea salt, ground pepper, or lemon juice to taste if desired. This is even better made a day ahead of serving to really develop the flavor.

  2. Add hummus to a shallow serving bowl and top with smoked paprika, olive oil, pumpkin seeds, and chives.

  3. Refrigerate leftovers and consume within 2 to 3 days.