Pumpkin Hummus

Pumpkin Hummus

BOND 007 5

"This stuff is soooooo good! You can either make it from scratch as I have it here, or you can simply add the pumpkin and spices to a pre-made 32 fl. oz container of hummus. I have played around with it in different recipes, but it makes such a good dip for either soft pita or chips. It is savory and warm tasting and I heartily recommend everyone try it! Be sure to use pureed pumpkin, not pumpkin pie filling."


14 h servings 143 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
  2. Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold.
  3. Drain the garbanzo beans, reserving the cooking liquid. Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt.
  • profile image

Your rating



  1. 52 Ratings


This recipe turned out very good after a couple of modifications. I added 1 tsp of cayane pepper, 1/4 tsp paparika and a 1/2 tsp of cumin to give it more of a kick. I also used canned garbanzo b...

I love anything with pumpkin in it but I was a little skeptical about this. I cut the recipe in half and used a 29 ounce can of chickpeas. That seemed to be a good ratio because it tastes exce...

I love that there is a healthy alternative for holiday food. I made this hummus for a Halloween potluck. As is, it is a neat mixture between sweet and savory. I will also try it with the caye...

Oh, man how I love hummus, and I've never been able to get it just exactly right when making it at home. That changed with this recipe! I gave this 5 stars with the admission that I didn't car...

YUM! I was skeptical, but I had some leftover roasted pumpkin and the reviews won me over. I couldn't stop eating this! Aside from using fresh pumpkin, the only change I made was to use two cans...

This is a great recipe. I incresed the spice to 3/4 tsp each and added a considerable amount of cayenne pepper. With these modifications, this is the best hummus I've ever had. I love the pumpki...

I did not care for this recipe mostly because of the cinnamon, nutmeg, and allspice. I enjoy more traditional flavors for hummus. Not sure if I will try this again.

This recipe was pretty good, definatley not for the safety-food crowd. I left out the tahini and lemon.I would add the lemon next time. It was really great on pita chips, pumkin dinner rolls, an...

I thought it was good, but I'm not sure it's something I would make again. I like other flavors of hummus better. I'm pretty picky about hummus though.