Creamy Pumpkin Hummus
I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Taste of Home Deputy Editor
Ingredients
- 1 can (15 ounces) garbanzo beans, rinsed and drained
- 1 cup canned pumpkin
- 1/3 cup tahini
- 1/4 cup olive oil or pumpkin seed oil
- 3 tablespoons orange juice
- 1 tablespoon toasted sesame oil
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 2 tablespoons pumpkin seed oil or olive oil, optional
- 1/4 cup salted pumpkin seeds or pepitas
- 1/4 cup pomegranate seeds
- Baked pita chips and sliced apples and pears
Reviews
Yum!
Yum...with it's mild pumpkin flavor and silky-smooth texture, this recipe can't be beat! A new favorite and something we'll be enjoying often!
This is very easy and delish. The pumpkin flavor is not overpowering; it still tastes like hummus, but with a warm autumn feel! My lunch guests loved it as an appetizer. Will make for any special occasion this fall. Thank you,James Schend, Taste of Home Deputy Editor
This was really good. This is the first time making hummus for me. The tahini was a little strong but it could be the type I used.
I was so tired of boring hummus and was intrigued by this recipe. I love that it is colorful, and goes with sweet and savory items. Loved it on the pear slices. It's definitely a great boredom buster in the hummus world.