I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn't find plain ones) and sprinkled a bit of paprika on top to make it look nice.

Recipe Summary

prep:
15 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

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  • Fold pumpkin seeds into hummus; garnish with paprika.

Nutrition Facts

81 calories; protein 3g 6% DV; carbohydrates 11.3g 4% DV; fat 3.1g 5% DV; cholesterolmg; sodium 280.7mg 11% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2012
I'm so flattered to see this at the top of AR's recent e-mail. I had modified the recipe even more this past weekend and it was a hit at a party. I had adjusted the ingredintes by reducing the pumpkin puree to one cup, used only one can of garbanzo beans and one tablespoon of EVOO, with the rest of the seasonings and ingredients the same as posted. It turned out FANTASTIC! Read More
(47)

Most helpful critical review

Rating: 2 stars
10/30/2015
Taste is interesting...not hummus and not pumpkin. Followed the recipe to the letter and my Vitamix could barely move because it was so thick. Ended up adding 2 tablespoons extra olive oil and tahini another cup of pumpkin and whatever extra lemon juice I could squeeze out of the lemon. Finally stirred in 1 cup of toasted pumpkin seeds. Am reserving judgement until it has chilled and flavors melded. Am taking it to a party and will post reactions. Sorry folks....this was barely touched. People were curious about pumpkin hummus but after they tasted it they didn't go back. Had to toss most of it. Read More
(3)
44 Ratings
  • 5 star values: 29
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
12/19/2012
I'm so flattered to see this at the top of AR's recent e-mail. I had modified the recipe even more this past weekend and it was a hit at a party. I had adjusted the ingredintes by reducing the pumpkin puree to one cup, used only one can of garbanzo beans and one tablespoon of EVOO, with the rest of the seasonings and ingredients the same as posted. It turned out FANTASTIC! Read More
(47)
Rating: 5 stars
11/24/2013
I make hummus frequently but this may be my new fav recipe. Modified to one can of beans , one cup pumpkin, and 1/4 t of cayenne because I don't like too much heat. All else the same. Even my teenager who says she doesn't like pumpkin commented that it is really good Read More
(18)
Rating: 4 stars
12/16/2012
Nice flavor.. easy... threw it all in the food processor. Needed salt and pepper and more heat for my tastes. Will be using leftovers on chicken wraps for work lunches for the week Read More
(11)
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Rating: 5 stars
12/08/2013
Made this to take to Thanksgiving followed the recipe with the adjustments RedHedd had posted in a review/comment. It was a big hit. The pumpkin taste is not at all overpowering and the seasoning was flavorful without being too spicy. My husband and daughter are big hummus fans and definitely gave thumbs up to this recipe. It was our first time making our own hummus and it came out perfectly. We will definitely make this again. Read More
(8)
Rating: 5 stars
10/11/2014
Wonderful! I made it for our (Canadian) Thanksgiving dinner and served with crudites. I followed the creator RedHedd's suggested modifications. Definitely has a bite with 1/2 tsp of cayenne. One idea is if you make your own tahini (I did) in the food processor, then you can make the hummus right after without washing out the food processor - two birds with one stone. Read More
(4)
Rating: 5 stars
11/23/2013
I am not a fan of hummus but I received an assignment to provide refreshments for an upcoming Christmas event and this recipe caught my eye. I followed RedHedd's updated suggestion and used 1 cup of pumpkin and 1 can of Garbanzo beans increased the oil to 2 Tbsp. and kept everything else the same. Wow this was awesome I made pita chips also from this site and served them to my family for their opinion....All said 5 star even my kids. I am confident when I make this for 300 people next month it will be a HIT....Thanks RedHedd for sharing:) Read More
(4)
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Rating: 5 stars
10/14/2016
I added 2 teaspoons extra olive oil and instead of blending the pumpkin seeds into the hummus I toasted them and placed them on top with chopped dried cranberries. Soooo gooood!!!!!! Read More
(3)
Rating: 3 stars
11/22/2014
Just made it (halfed the receipe). I too am having to let the flavors mingle for the 2 hours indicated in the receipe before I cast my final vote. I also used my vitamix. I had to add liquid to get the blades moving. Next time I won't drain the chickpeas. Read More
(3)
Rating: 2 stars
10/30/2015
Taste is interesting...not hummus and not pumpkin. Followed the recipe to the letter and my Vitamix could barely move because it was so thick. Ended up adding 2 tablespoons extra olive oil and tahini another cup of pumpkin and whatever extra lemon juice I could squeeze out of the lemon. Finally stirred in 1 cup of toasted pumpkin seeds. Am reserving judgement until it has chilled and flavors melded. Am taking it to a party and will post reactions. Sorry folks....this was barely touched. People were curious about pumpkin hummus but after they tasted it they didn't go back. Had to toss most of it. Read More
(3)