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Pumpkin Hummus

Dump it in your food processor, blitz, chill, eat.
Prep Time 7 mins
Course Appetizer, Condiment, Side Dish


  • juice of one large lemon + the zest for garnish
  • 2 T tahini
  • 1 tsp Kosher salt
  • 1 15 oz can garbanzo beans rinsed and drained
  • 1 - 2 T olive oil + more for garnish
  • 1/2 of a 15 oz can pumpkin pureĆ©
  • 1 heaping tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp sumac optional, but it does improve the flavor
  • 1 - 2 T pumpkin seeds for garnish
  • sprinkle of smoked paprika for garnish
  • 1 - 3 cloves fresh garlic +/- on the garlic. It's a traditional ingredient, but the hummus is fine without it.


  • Add the juice of one lemon, the 2 T tahini, 1 tsp salt, the can of drained and rinsed garbanzo beans and 1 T olive oil to your food processor. Blitz until the beans are smooth.
  • Add the 1/2 can pumpkin, a heaping tsp of cumin, 1/2 tsp cayenne pepper, and 1/4 tsp sumac to the food processor and blitz again until smooth.
  • If you have time, let it sit for an hour or so the flavors meld.
  • If you are using it as a dip, garnish before serving (in this order so it looks pretty) with olive oil, pumpkin seeds, lemon zest, smoked paprika, ground pepper, Kosher salt, and a little chopped green onion, cilantro, or parsley.


Traditional hummus has fresh garlic in it. If you want the garlic flavor, use 2 - 3 fresh cloves.
Use any dipping vehicle you like, but this Fall Hummus is particularly good with fresh pears.