Creamy Pumpkin Hummus


  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 cup canned pumpkin
  • 1/3 cup tahini
  • 1/4 cup olive oil or pumpkin oil
  • 3 tablespoons orange juice
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 2 tablespoons pumpkin oil or olive oil, optional
  • 1/4 cup salted pumpkin seeds or pepitas
  • Baked pita chips, sliced apples and pears, optional
  • 1/4 cup pomegranate seeds, optional


  • In a food processor, combine the first nine ingredients; cover and process until smooth. Transfer to a serving platter or bowl. Garnish with pumpkin oil, pomegranate seeds and toasted pumpkin seeds. Serve with pita chips, apples and pears.

Nutrition Facts

2 tablespoons: 76 calories, 6g fat (1g saturated fat), 0 cholesterol, 52mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 2g protein.

Originally published as Pumpkin Hummus in Taste of Home October/November 2019

Total Time
Prep/Total Time: 25 min.

3 cups

I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Taste of Home Deputy Editor

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