I initially got the idea to make this from a post on All Access Internships, where I write the Daily Plate column. I always look forward to their Weekend Plate blogger’s posts! When I saw this pumpkin hummus recipe, I knew I had to try it (maybe or maybe not because I had a lot of leftover pumpkin puree I need to get rid of). I modified the recipe a little, and really dug the results! I think next time I might add a little cinnamon and cloves, maybe some ground ginger. Cumin and cinnamon could also be an interesting flavor combo.


  • 1 15-oz can chickpeas
  • 1 15-oz can pumpkin
  • 1/3 c tahini (what remained in the jar)
  • 1 tbsp olive oil
  • 5 tbsp lemon juice
  • 1 2 cloves garlic
  • salt and pepper to taste


  1. Blend all ingredients in a food processor or blender until smooth.
  2. Serve with warm pita, roasted peppers, and salad.

Hungry for more?

Subscribe to get the latest nutrition information, self-care strategies, and healthy living tips delivered right to your inbox.

Powered by ConvertKit