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pumpkin hummus // the muffin myth

pumpkin hummus

This lightened up pumpkin hummus is the perfect addition to your autumn menu. Serve with crackers or crudités.
Prep Time 10 minutes
Total Time 10 minutes


  • 3 cups cooked chickpeas about 2 cans, rinsed well if canned
  • 1 ¾ cup pumpkin puree
  • 4 tablespoon Tahini paste
  • Juice of 1 lemon about 4 Tbsp
  • 1 clove garlic peeled and smashed
  • 2 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • ¼ cup extra virgin olive oil plus more for drizzling
  • ½ cup cold water


  • Place chickpeas in the bowl of a food processor. Pulse a few times, then run until the chickpeas are broken down and powdery.
  • Add pumpkin puree, tahini paste, lemon juice, garlic clove, salt, cumin, smoked paprika, cinnamon, and olive oi. Pulse to combine, then run the food processor to combine all ingredients.
  • While the food processor is running, slowly pour the water through the food chute.
  • Stop and scrape the sides, then run again for about 1 minute until the hummus is very smooth.
  • Scrape the hummus into a bowl, drizzle with olive oil and sprinkle with pumpkin seeds to serve.


This recipe makes a lot of hummus because it uses an entire can of pumpkin purée - no pesky half cans lying around. If you'd prefer a smaller amount, half the recipe.
This hummus will last about 4 days in the fridge.