Pumpkin Hummus

Beautiful hummus, especially with the pomegranate seeds. I love how they crunch and add a little something extra to the hummus. Perfect to dip carrots and celery, as a spread on sandwiches or added to a fall/winter salad or bowl.


1 can garbanzo beans/chickpeas (or about 2 ½ cups)
1 cup cooked pumpkin (or about 1/2 can)
½ cup tahini
2-3 garlic cloves
Juice from ½ lemon
Salt to taste
1 teaspoon cumin
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon ginger
Ice water
Seeds from 1 pomegranate

Add garbanzo beans, pumpkin and garlic to a food processor. Pulse until combined. With motor running, add tahini. Stop and add lemon, seasoning. With motor running, add water, slowly to get desired consistency. I usually use about ¼-½ cup. Make sure your water is ice cold to ensure creamy consistency. Run processor for a couple of minutes or until hummus is creamy. Refrigerate for about 2 hours before serving. Top with pomegranate seeds.

Bon appétit!

Nutritional Analysis