A Harvest Hummus Recipe Using Pumpkin

a pumpkin

This is the time of year for pumpkin lovers, of which I am one. I really like decorating with pumpkins, inside and outside my house. But I especially like eating pumpkin in granola, bread, muffins, pie and cake. Yummmm.

But pumpkin in hummus? Really?

Yes, really. I think this recipe is deeelicious! The toasted pumpkin seeds add a surprise crunch that tastes great. And there’s an impressive 4 grams of fiber in ¼ cup.

Please give it a try and let me know what you think.

Crunchy Harvest Hummus

Yield: 4 cups

  • 1-15 oz can chickpeas, rinsed and drained
  • 1–15 oz can cannellini beans, rinsed and drained (can use other white beans)
  • 1 cup canned pumpkin (NOT canned pumpkin pie mix)
  • 2 tablespoons tahini
  • ¼ cup fresh lime juice
  • 1-2 medium-large cloves garlic (or to taste)
  • 1 ½ teaspoons salt
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon maple syrup
  • ½ cup toasted pumpkin seeds
  1. Preheat oven to 350°. Place pumpkin seeds on a baking sheet lined with parchment paper. Toast 5-6 minutes until golden. Promptly remove from pan and set aside.
  2. Put all ingredients in a food processor except the pumpkin seeds and process until creamy.
  3. Transfer hummus to a serving dish and stir in pumpkin seeds. Serve immediately or cover and chill. Keeps refrigerated for about a week.


Diana Fleming

Diana Fleming, PhD, LDN, is a co-author of The Full Plate Diet and Nutritionist for Full Plate Living. She received her doctoral degree from Tufts University and has since dedicated her time to translating complicated nutritional data into easy and fun concepts anyone can apply at their next meal. In her spare time, she has painstakingly perfected the ultimate healthy AND delicious chocolate chip cookie.