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Pumpkin Hummus


  • 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
  • Assorted fresh vegetables, optional


  • 1. Place the first eight ingredients in a food processor; cover and process until blended. Serve with chips and vegetables as desired.

Nutrition Facts

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


Average Rating:
  • aceresola
    Dec 31, 1969

    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!!

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