October 23, 2013

Pumpkin Hummus

Pumpkin Hummus

Today I am stopping in with a quick, healthy fall snack I think you will love. In keeping with pumpkin obsession this month, the other day I made this delicious fall flavored hummus. It was a great new twist on our regular homemade hummus and paired beautifully with salty cracker and crudite. We loved the overtones of pumpkin in the silky smooth dip. I added a little extra olive oil on top for an extra-decadent touch, but you can decide if you want to do that once you’ve made it. While I can’t exactly hand this out on Halloween night, I can definitely pack it in my daughter’s lunchboxl. It will be terrific paired with some salty pepitas and her favorite carrot sticks in a fall snack.

Pumpkin Hummus

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 10 minutes

Yield: 2 cups

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  • 1 can garbanzo beans, drained
  • 1 teaspoon kosher salt
  • 1 can pumpkin puree (15 ounces)
  • ¼ cup sesame paste (tahini paste)
  • 1 medium lemon, juiced
  • ¼ cup olive oil


  1. Drain the garbanzo beans and place them in the food processor. Then, add the salt, pumpkin, sesame, lemon juice, and olive oil. Process well. Serve!