Savory Pumpkin Hummus Recipe -
Savory Pumpkin Hummus Recipe
  • READY IN hrs

Savory Pumpkin Hummus

Recipe by  

"I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn't find plain ones) and sprinkled a bit of paprika on top to make it look nice."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins

    2 hrs 15 mins


  1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
  2. Fold pumpkin seeds into hummus; garnish with paprika.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2012

I'm so flattered to see this at the top of AR's recent e-mail. I had modified the recipe even more this past weekend and it was a hit at a party. I had adjusted the ingredintes by reducing the pumpkin puree to one cup, used only one can of garbanzo beans and one tablespoon of EVOO, with the rest of the seasonings and ingredients the same as posted. It turned out FANTASTIC!

Most Helpful Critical Review
Nov 22, 2014

Just made it (halfed the receipe). I too am having to let the flavors mingle for the 2 hours indicated in the receipe before I cast my final vote. I also used my vitamix. I had to add liquid to get the blades moving. Next time I won't drain the chickpeas.

Nov 24, 2013

I make hummus frequently but this may be my new fav recipe. Modified to one can of beans , one cup pumpkin, and 1/4 t of cayenne because I don't like too much heat. All else the same. Even my teenager who says she doesn't like pumpkin commented that it is really good

Dec 16, 2012

Nice flavor.. easy... threw it all in the food processor. Needed salt and pepper and more heat for my tastes. Will be using leftovers on chicken wraps for work lunches for the week

Dec 08, 2013

Made this to take to Thanksgiving, followed the recipe with the adjustments RedHedd had posted in a review/comment. It was a big hit. The pumpkin taste is not at all overpowering, and the seasoning was flavorful without being too spicy. My husband and daughter are big hummus fans, and definitely gave thumbs up to this recipe. It was our first time making our own hummus, and it came out perfectly. We will definitely make this again.

Oct 11, 2014

Wonderful! I made it for our (Canadian) Thanksgiving dinner and served with crudites. I followed the creator RedHedd's suggested modifications. Definitely has a bite with 1/2 tsp of cayenne. One idea is if you make your own tahini (I did) in the food processor, then you can make the hummus right after without washing out the food processor - two birds with one stone.

Sep 25, 2013

At first thought it was a bit unusual, but decided to give it a try and was pleasantly surprised with the results. Everyone of my guests absolutely loved it. I would love to modify it so it would eliminate the nut factor in the recipe so my other friends that have nut allergies can enjoy it as well.

Nov 09, 2014

I absolutely love this recipe! I made it exactly as written and found it perfect! I made it for a group of friends and everyone wanted the recipe. I am picky when it comes to "good" hummus and this recipe is a keeper.


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  • Calories
  • 81 kcal
  • 4%
  • Carbohydrates
  • 11.3 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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