Pumpkin Hummus is sensational. Oh, my! If I thought the “Simply Delicious Homemade Hummus” recipe was fantastic, words can’t even express how wonderful this recipe was. What a fabulous appetizer. It’s great for after school snack for your kids, for parties and potlucks, and even a great snack to take to work. It’s healthy, low calorie, gluten free and vegan. It’s a great way to get ME (let alone my kids) to eat more fresh veggies.

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I am indebted to Tina Danze and The Dallas Morning News, for sharing a fabulous pumpkin section in the newspaper this week.  I’ve changed the recipe a bit because I wanted to use roasted garlic instead of fresh. I added Tamari sauce which isn’t included in the original recipe. I also increased the seasonings. The end result is spectacular. If you make it, I’m sure you’ll agree.

When I originally posted this recipe in October 2012, I was still using an iPhone 3 for a camera. The pictures were a little on the grainy and blurry side. Besides all that they just aren’t as clear as when you take photos with a better camera.

I’ve been systematically going back through all my first year blog recipes so I can retake the pictures and Pumpkin Hummus came up on the menu last week (January 2016). A friend from our Sunday school class and I get together every couple of weeks and we share lunch at her office and then power walk out behind her office building.

Last week I brought a batch of this hummus and some herb-roasted turkey slices and sliced avocado for lunch. She loved it, and as I was headed up to north Plano after our lunch, I left all the leftovers with her so she could have it for lunches the next few days or share it with other employees. Pumpkin Hummus is amazing. I hope you give it a try.

Pumpkin Hummus is amazing. 

Serve Pumpkin Hummus with a wide array of veggies.

This is a very healthy snack alternative to chips, granola bars, and other unhealthy snacks that are filled with sugar, high fructose corn syrup, hydrogenated oils, MSG, and other preservatives and fillers.

Here’s what I did.

I used these are the ingredients.

Cut the top off the bulb of garlic and roast in oven or toaster oven at 350 for about 30 minutes.

Rinse and drain garbanzo beans. Place beans on a plate and mash with a fork.

Place mashed garbanzo beans in blender. Add lemon juice, pumpkin, tahini (sesame paste), olive oil, ground cumin, chili powder, salt, pepper, tamari soy sauce (this has less sodium so it doesn’t spike the hummus with too strong of a salty taste.) 

After baking, remove garlic cloves from bulb. Peel each individual clove removing the skin.

Add roasted garlic to blender.

Blend hummus ingredients in blender or food processor until smooth. If necessary, add a little water while processing.

Serve Pumpkin Hummus with the veggies of your choice.

This recipe makes about 2 cups. Enjoy this low calorie, healthy, vegan, and gluten free alternative to Ranch Dip.

Pumpkin Hummus is a great appetizer to serve for tailgating parties!

We loved the flavor of this hummus.

Here’s the recipe.

PUMPKIN HUMMUS

(Recipe inspired from Tina Danze, The Dallas Morning News, October 24, 2012)

Pumpkin Hummus

Teresa Ambra

Pumpkin Hummus is something to write home about! This is one of the most scrumptious hummus recipes you'll ever taste. It's loaded with pumpkin and spices to give it an extraordinary flavor. Great appetizer for the holidays. Gluten free and vegan.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Middle Eastern

Servings 8

Calories 153 kcal

Equipment

• 1 blender
• measuring cups
• measuring spoons
• 1 sharp knife
• 1 plate
• 1 fork to mash beans
• 1 toaster oven or regular oven to roast garlic
• 1 small oven-proof bowl to roast garlic

Ingredients

  

1x2x3x

• 15 oz. can garbanzo beans rinsed and drained, reserve liquid
• 1 whole garlic bulb top cut off and roasted
• 3 tbsp. lemon juice
• 15 oz. canned pumpkin
• 1 1/2-2 tbsp. tahini sesame paste ground sesame seeds
• 2 tbsp. olive oil
• 1 tsp. cumin
• 3/4 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 tsp. tamari gluten-free soy sauce low sodium
• 1/8 cup water or reserved garbanzo bean liquid

Instructions

 

• Cut top of garlic bulb to expose the top parts of the garlic.
• Place in 350° oven or toaster oven for about 30 minutes.
• Meanwhile, drain and rinse garbanzo beans.
• Mash beans on a plate with a fork.
• Place in blender or food processor.
• Add lemon juice, pumpkin, tahini, olive oil, cumin, chili powder, salt, pepper, and tamari.
• Once garlic is roasted, peel off skin and add roasted garlic to blender.
• Pulse and blend until thoroughly mixed.
• You may have to stop and stir 3 or 4 times to make sure all of the ingredients are blended.
• You may also have to add the water in order for the hummus to process.
• Serve with vegetables of your choice.
• Makes about 2 cups hummus.

Notes

Veggie Suggestions: broccoli, cauliflower, zucchini, yellow squash, baby carrots or carrot chips, radishes, grape tomatoes, mini bell peppers, or bell peppers, cucumbers, sugar snap peas, jicama, beets, or pita chips.

 

NOTE: Preparation time does not include time required to roast garlic.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 153kcalCarbohydrates: 21gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 277mgPotassium: 381mgFiber: 5gSugar: 4gVitamin A: 4688IUVitamin C: 8mgCalcium: 51mgIron: 3mg

Keyword appetizer, gluten free, pumpkin, vegan

Tried this recipe?Let us know how it was!

Pumpkin Hummus is a healthy, low calorie, gluten free and vegan appetizer or snack. It’s great for tailgating parties when you’re trying to offer lower calorie alternatives to pizza and regular tailgating fare.

Pumpkin Hummus is a great appetizer for holiday parties when pumpkin is easy to locate at your local grocers.

I served Pumpkin Hummus with grape tomatoes, cucumber slices, broccoli florets, baby carrots and bell pepper strips. 

You may also enjoy these delicious recipes!

Spiced Sweet Potato Hummus

Sun-Dried Tomato Hummus

Pesto Hummus

Pumpkin Hummus

Teresa Ambra

Pumpkin Hummus is something to write home about! This is one of the most scrumptious hummus recipes you'll ever taste. It's loaded with pumpkin and spices to give it an extraordinary flavor. Great appetizer for the holidays. Gluten free and vegan.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Middle Eastern

Servings 8

Calories 153 kcal

Equipment

• 1 blender
• measuring cups
• measuring spoons
• 1 sharp knife
• 1 plate
• 1 fork to mash beans
• 1 toaster oven or regular oven to roast garlic
• 1 small oven-proof bowl to roast garlic

Ingredients

  

1x2x3x

• 15 oz. can garbanzo beans rinsed and drained, reserve liquid
• 1 whole garlic bulb top cut off and roasted
• 3 tbsp. lemon juice
• 15 oz. canned pumpkin
• 1 1/2-2 tbsp. tahini sesame paste ground sesame seeds
• 2 tbsp. olive oil
• 1 tsp. cumin
• 3/4 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 tsp. tamari gluten-free soy sauce low sodium
• 1/8 cup water or reserved garbanzo bean liquid

Instructions

 

• Cut top of garlic bulb to expose the top parts of the garlic.
• Place in 350° oven or toaster oven for about 30 minutes.
• Meanwhile, drain and rinse garbanzo beans.
• Mash beans on a plate with a fork.
• Place in blender or food processor.
• Add lemon juice, pumpkin, tahini, olive oil, cumin, chili powder, salt, pepper, and tamari.
• Once garlic is roasted, peel off skin and add roasted garlic to blender.
• Pulse and blend until thoroughly mixed.
• You may have to stop and stir 3 or 4 times to make sure all of the ingredients are blended.
• You may also have to add the water in order for the hummus to process.
• Serve with vegetables of your choice.
• Makes about 2 cups hummus.

Notes

Veggie Suggestions: broccoli, cauliflower, zucchini, yellow squash, baby carrots or carrot chips, radishes, grape tomatoes, mini bell peppers, or bell peppers, cucumbers, sugar snap peas, jicama, beets, or pita chips.

 

NOTE: Preparation time does not include time required to roast garlic.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 153kcalCarbohydrates: 21gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 277mgPotassium: 381mgFiber: 5gSugar: 4gVitamin A: 4688IUVitamin C: 8mgCalcium: 51mgIron: 3mg

Keyword appetizer, gluten free, pumpkin, vegan

Tried this recipe?Let us know how it was!