Savory Pumpkin Hummus

Savory Pumpkin Hummus

15
RedHedd 1

"I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn't find plain ones) and sprinkled a bit of paprika on top to make it look nice."

Ingredients

2 h 15 m servings 81 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
  2. Fold pumpkin seeds into hummus; garnish with paprika.
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Reviews

15
  1. 16 Ratings

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I'm so flattered to see this at the top of AR's recent e-mail. I had modified the recipe even more this past weekend and it was a hit at a party. I had adjusted the ingredintes by reducing the...

I make hummus frequently but this may be my new fav recipe. Modified to one can of beans , one cup pumpkin, and 1/4 t of cayenne because I don't like too much heat. All else the same. Even my...

Nice flavor.. easy... threw it all in the food processor. Needed salt and pepper and more heat for my tastes. Will be using leftovers on chicken wraps for work lunches for the week