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Savory Pumpkin Hummus

Prep Time10 mins
Total Time10 mins
Course: Snack
Cuisine: American
Keyword: dip, gluten-free, vegan
Servings: 12
Calories: 114kcal


  • 15 oz pumpkin puree
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1/2 lemon (juiced)
  • 2 cloves garlic (minced)
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon ground coriander
  • 15 oz can of chickpeas ( * reserve liquid)
  • liquid from can of chickpeas I used roughly 1/3 cup


  • In the base of a 7 cup food processor fitted with a steel blade, combine the pumpkin, tahini, olive oil, lemon juice, garlic, salt, cumin, coriander and 1/4 cup of chickpea liquid. Process for one minute.
  • Add the chickpeas, blend for 1 minute on low, gradually adding in 1-2 tablespoons extra liquid reserved from the can of chickpeas through the shoot in the food processor lid.
  • Scrape down sides of processor, then blend for 1-2 minutes on high, adding in more liquid if you'd like it thinner. Blend until smooth and creamy.
  • Serve with veggies or crackers. Store in a sealed container in the fridge for up to 1 week. Freeze for up to 3 months.


Serving: 0.25cup | Calories: 114kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 151mg | Potassium: 197mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5525IU | Vitamin C: 2.6mg | Calcium: 35mg | Iron: 1.9mg