Pumpkin Hummus

This seasonal delight is subtly sweet and delicately spiced with autumn's favorite pumpkin flavors. Enjoy this creamy and nutrient rich dip with a rainbow of fresh sliced veggies, spread on warm flat bread with mushrooms/onions, or a beautiful artisan bread. Pro tip: try serving this dip warm, fresh out the oven.

Pumpkin Hummus
  • 2 cups soft-roasted pumpkin
    • or canned pumpkin, roasted kabocha squash, or butternut squash
  • 2 cups garbanzo beans
  • 1/4 cup water
  • 1 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/2 tsp ground cumin
  • 1 tbsp maple syrup
  • 1 tbsp tahini
  • small squeeze of lemon (or 1/2 lemon)
  • sea salt and black pepper
  • very good olive oil, for a drizzle finish (optional)
Puree all ingredients together in a blender or food processor until creamy and smooth. Poor into an oven safe serving plate and bake at 350 for just 5-10min to serve warm, or skip the oven and serve at room temp! Enjoy. 


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