Pumpkin Hummus

Name: Pumpkin Hummus
Prep time: 15 min
Total time: 15 min
Yield: 3 cups
Ingredients: 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 cup canned pumpkin; 1/3 cup tahini; 1/4 cup olive oil or pumpkin seed oil; 3 tablespoons orange juice; 1 tablespoon toasted sesame oil; 1 teaspoon ground cumin; 1 teaspoon minced garlic; 1/4 teaspoon salt; 2 tablespoons pumpkin seed oil or olive oil, optional; 1/4 cup salted pumpkin seeds or pepitas; 1/4 cup pomegranate seeds; Baked pita chips and sliced apples and pears

Total Time Prep/Total Time: 15 min.

Yield 3 cups

Test Kitchen Approved

This perfectly delicious pumpkin hummus dip is a beautiful blend of creamy, decadent hummus and warm, autumnal pumpkin.

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup canned pumpkin
1/3 cup tahini
1/4 cup olive oil or pumpkin seed oil
3 tablespoons orange juice
1 tablespoon toasted sesame oil
1 teaspoon ground cumin
1 teaspoon minced garlic
1/4 teaspoon salt
2 tablespoons pumpkin seed oil or olive oil, optional
1/4 cup salted pumpkin seeds or pepitas
1/4 cup pomegranate seeds
Baked pita chips and sliced apples and pears

Directions

In a food processor, combine the first 9 ingredients; cover and process until smooth. Transfer to a serving platter or bowl. Garnish with oil if desired; top with pumpkin seeds and pomegranate seeds. Serve with pita chips, apples and pears.

Nutrition Facts

1/4 cup: 155 calories, 12g fat (2g saturated fat), 0 cholesterol, 104mg sodium, 10g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fat, 1/2 starch.

I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Pleasant Prairie, Wisconsin

Recipe Creator