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Pumpkin Hummus | Can't Stay Out of the Kitchen

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
  

  • 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
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