Pumpkin Hummus Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 16 servings


  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup olive oil
  • 1/3 cup tahini
  • 5 tablespoons lemon juice
  • 2 teaspoons hot pepper sauce
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • Baked pita chips

Nutritional Facts

1/4 cup: 173 calories, 13g fat (2g saturated fat), 0 cholesterol, 243mg sodium, 12g carbohydrate (2g sugars, 4g fiber), 5g protein.


  1. Place the first eight ingredients in a food processor; cover and process until blended. Serve with chips. Yield: 4 cups.
Originally published as Pumpkin Hummus in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p128

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aceresola User ID: 3724149 190451
Reviewed Nov. 2, 2013

"I love lemon but in the future will reduce the amount used in this recipe. It was a little overwhelming."

lazyjcafe User ID: 1762141 193002
Reviewed Mar. 9, 2012

"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!!"

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