Pumpkin Hummus


I’m a little scared to share this recipe because if my grandmother or even my mother were to even see that I was making any type of hummus but the original, let’s just say I’d be in big trouble. But I love this rendition of hummus and what’s more fall than pumpkins? The pumpkin adds a subtle sweetness that is further accentuated by the cinnamon and everything just surprisingly works together here. Imagine a nice helping of this pumpkin hummus with some cinnamon sugar baked pita chips or even on a nice loaf of pita bread with some sliced turkey. I’m getting excited just thinking about all of the possibilities!


  • 1 can (15 oz.) garbanzo beans, drained
  • 1 can (15 oz.) pumpkin purée
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 2 tablespoons water
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  1. In a food processor or blender, add all of the ingredients and blend until smooth.
  2. Pour hummus into a serving dish. Cover and refrigerate for at least 2 hours before serving.
  3. Serve drizzled with olive oil and topped with a few garbanzo beans. 
  4. Enjoy!