Pumpkin Hummus

Pumpkin shares the spotlight with chickpeas in this healthy and delicious twist on an old favorite. It tastes indulgent, but every ingredient in this vegan pumpkin hummus is healthy. Hummus is popular as an appetizer and perfect for fall/autumn holiday gatherings. Consider adding it to your table regularly as a raw vegetable dip, spread for bread, and sandwich filling.


  • 1 can (15 oz) of pumpkin puree
  • 1 can (15 oz) of chickpeas, drained and rinsed
  • 2 cloves garlic, minced
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • Water (as needed to reach desired consistency)
  • Optional toppings: toasted pumpkin seeds, freshherbs, extra olive oil


  • Combine the canned pumpkin, chickpeas, minced garlic, tahini, olive oil, lemon juice, ground cumin, paprika, salt, and pepper in a food processor.
  • Process the mixture until it is smooth, scraping down the sides of the bowl as needed.
  • If the hummus is too thick, add a bit of water to reach your desired consistency.
  • Taste and adjust the seasonings as needed.
  • Transfer the pumpkin hummus to a serving dish.
  • Drizzle with extra olive oil and sprinkle with fresh herbs and toasted pumpkin seeds, if desired.
  • Serve with crackers, bread, or dippers such as carrot sticks, bell pepper strips, cucumber slices, and celery. Or use it as a sandwich filling.

Pumpkin hummus is warming and satisfying. Enjoy it, knowing it is packed with healthy ingredients to nurture and nourish your body.

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