Pumpkin Hummus

  • Yield 12 servings

A new twist on a favorite dip or spread, Pumpkin Hummus is a great seasonal variation.


1 tablespoon tahini
2 teaspoons extra virgin olive oil
2 tablespoons lemon juice
2 to 3 tablespoons water
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 -- (15-ounce) can garbanzo beans, drained
1 -- (15-ounce) can pumpkin
1 clove garlic, minced


  1. In a blender, combine all ingredients and puree until smooth. Add a bit of extra water if the mixture is too thick to blend. Makes about 2 cups. Serve on toasted whole wheat pita triangles or with fresh vegetables.



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