Savory Pumpkin Hummus

Savory Pumpkin Hummus

Made  times
RedHedd 1

"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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2 h 15 m servings 81 cals
Serving size has been adjusted!

Original recipe yields 16 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  1. 16 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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...

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

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 seas...

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. ...

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 woul...

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 ...

I am not a fan of hummus but I received an assignment to provide refreshments for an upcoming Christmas event and this recipe caught my eye. I followed RedHedd's updated suggestion and used 1 c...

This is the first recipe I've reviewed, out of dozens tried, because I love it SO MUCH! I followed RedHedd's revisions in the Dec 19, 2012 review to use one can of chickpeas and half a can of pu...

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