Read reviews (1)
Rate recipe
Our home economists give traditional hummus an autumn appeal with the addition of canned pumpkin. Hot pepper sauce lends just the right amount of heat.—Taste of Home Test Kitchen
This recipe is:
Quick
Nutritional Facts 1/4 cup (calculated without chips) equals 173 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 243 mg sodium, 12 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Pumpkin Hummus in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p128
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 09, 2012 by lazyjcafe
First of all, I halved the recipe. I substituted white kidney beans for the garbanzo beans (didn't have them), and Greek yogurt for the tahini (didn't have it). I added 2 tsp flaxseed meal to make up for the nutty flavor lost with the tahini (and to thicken it). Used sweet hot sauce and a dash of tabasco. My daughter and I liked this with veggie dippers. Next time I'll follow recipe exactly to see if we like it even more. I like all the healthy ingredients!!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013