zOMG – You Can’t Even With This Pumpkin Hummus


Put down that PSL…or better yet, chug it down quickly so you can pay attention to what I’m about to tell you.


Tired of feeling that pang of guilt every time you pony up $5 for that PSL or PS frappucino? For about the same amount of money you can get your seasonal pumpkin fix in a healthy snack that will last all week and impress your friends.

This hummus recipe is quite delicious – and really pretty great from a nutritional standpoint. I took my standard hummus recipe (adapted from Dave Lieberman’s Hummus Dip recipe) and made some modifications to create a pumpkin hummus that is festive, nutritious, and delicious. Recipe below. Enjoy!



  • 2 15oz cans of chickpeas (rinsed and drained)
  • 3-4 cloves of garlic (whole)
  • 1 cup pumpkin puree
  • 1/2 lemon (juiced)
  • 1.5 tsps salt
  • 10-12 grinds of fresh black pepper (or to taste)
  • 10-12 grinds of Trader Joe’s South African Smoke Seasoning (optional, but it is so good)
  • 1.5 tsps sesame oil (light or toasted, but toasted will give it a smokier flavor)
  • 1 tsp ground cumin
  • 1/2 c water (more or less depending on consistency)





Put garlic cloves in food processor. Pulse until you have a good mince. Scrape the bits down to about 1/4 of the way up the processor (helps with even distribution).




Add remaining ingredients (I usually add chickpeas first, then dry ingredients, lemon juice, pumpkin, and then oil).




Run the processor until desired smoothness is achieved (I did about 30-40 seconds).


Garnish with a sprinkle of cinnamon (or paprika) if desired.

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