Pumpkin Hummus

Pumpkin Hummus (from Dreena Burton)


  • 1 can chickpeas, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1 cup pure pumpkin
  • ¼ cup freshly squeezed lime juice
  • 1 medium-large clove garlic
  • 1 tablespoon tahini
  • ¾ teaspoon cumin
  • ¼ teaspoon (rounded) allspice
  • ¼ teaspoon (lightly rounded) smoked paprika
  • ¼ cup toasted pumpkin seeds (see below for toasting; reserve about 2-3 tablespoons for garnish)


  1. In a food processor add all ingredients except pumpkin seeds. Puree until very smooth.
  2. Taste, and if you’d like to add additional garlic or spices, add a little.
  3. Add most of the pumpkin seeds (reserving a couple of tbsp), and pulse through.
  4. Transfer mixture to a serving dish, and top with remaining pumpkin seeds. Serve with a side of fresh cut veggies.

To toast pumpkin seeds: Place on a baking sheet lined with parchment paper. Bake at 400ºF for several minutes (about 5-7 minutes) until they turn a golden color and you can smell a nutty aroma. Be sure to watch them closely, as they can burn quickly.

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