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Pumpkin Hummus

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
    4 cups


  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) 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
  • Assorted fresh vegetables, optional


  • Place the first 8 ingredients in a food processor; cover and process until blended. Serve with chips and, if desired, vegetables.
Nutrition Facts
1/4 cup: 173 calories, 13g fat (2g saturated fat), 0 cholesterol, 243mg sodium, 12g carbohydrate (2g sugars, 4g fiber), 5g protein.

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Average Rating:
  • aceresola
    Nov 2, 2013

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

  • lazyjcafe
    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!!