Pumpkin Hummus

Pumpkin Hummus

Strapped for time but still looking for something festive?  A quick whiz in the food processor and a little pumpkin puree elevate your standard hummus from plant-based snack to on-point appetizer. 


  • 2 cups cooked garbanzo beans
  • 1 cup Winter Squash Purée, made with squash or pumpkin
  • 2 teaspoon salt
  • ½ teaspoon paprika
  • 1 teaspoon ground cumin
  • 2 tablespoon olive oil
  • 6 tablespoons tahini
  • 2 tablespoons lemon juice
  • 3 cloves garlic, chopped
  • Roasted pumpkin seeds or pistachios


      1. Combine all ingredients in a food processor and pulse until completely smooth. 
      2. To serve, transfer the hummus to a bowl and make a little well in the center.  Fill the well with a little olive oil and sprinkle with additional salt and paprika.  Adjust the seasonings, olive oil, and tahini to taste.  Thin with a little water, if needed.  Top with roasted pumpkin seeds or pistachios.