Change up your hummus by adding pumpkin and a bit more spice.

1 can chickpeas (garbanzo beans)
3 garlic cloves, minced
3 tbsp lemon juice
3 tbsp tahini
1/2 can pure pumpkin
1 tsp cumin
3/4 tbsp salt
1/4 cayenne pepper (or to taste)
3 tbsp olive oil
Baked pumpkin seeds (for serving)

  1. Combine tahini and lemon juice in food processor; blend for 1 minute. Using a spatula or spoon, scrape sides of processor and blend for another 30 seconds.
  2. Add garlic, cumin, salt; blend for 30 seconds. Scrape sides of processor and blend for another 30 seconds.
  3. Drain and rinse can of chickpeas, add half to processor, and blend for 1 minute. Scrape sides of processor, add remainder of can; blend mixture until smooth.
  4. Add pumpkin, blend until smooth. With processor running, add olive oil until blended.
  5. When ready to serve, drizzle olive oil over surface, and add pumpkin seeds.
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