Pumpkin Hummous

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Freshly roasted and puréed pumpkin adds a touch of sweetness and a soft orange color to traditional hummous. Serve with pita and crudités for a delicious and healthy hors d’oeuvre or snack.

Prep time: 15 minutes plus time to roast pumpkin

Note: You can use canned puréed pumpkin-not filling, if you choose to.

Pumpkin Hummous

By Gloria Kobrin Published: December 11, 2017


    • 2 cloves garlic
    • 2 13.5 ounce cans chick peas drained and rinsed
    • 2 tablespoons tehina
    • 2 cups roasted and puréed pumpkin or canned pure pumpkin
    • 1/2 cup fresh lemon juice
    • 1 teaspoon Ground Cumin


    • electric food processor steel knife inserted
    • plastic wrap


    1. Peel and mince garlic in bowl of processor. Add chickpeas, tehina, pumpkin purée, lemon juice and 1/2 teaspoon of cumin. Purée until smooth. Taste. Add remaining cumin if needed. Scrape hummous into a bowl. Place plastic wrap directly on top of it and chill several hours or overnight. The flavors will deepen. Taste before serving and adjust seasoning if needed.