A very nice, lighter version of hummus with a holiday touch (but it's good year round)!
My Private Note
Units: US | Metric
- 2 tablespoons tahini (ground sesame seed paste, resembles peanut butter)
- 3 tablespoons plain yogurt (or sour cream)
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- 3/4 teaspoon salt
- 1/8 teaspoon ground cinnamon, to taste
- 1/2-1 teaspoon garlic powder, to taste (minced garlic can substitute, to taste)
- 1 (15 ounce) can pureed pumpkin (not pie mix)
- 1 (15 ounce) can garbanzo beans
- 1 teaspoon chopped fresh parsley (optional)
- 2 tablespoons pepitas (roasted pumpkin seeds) (optional)
- pita chips, for serving or pita bread, cut in wedges for serving
- 1In a food processor, combine the tahini, yogurt or sour cream, lemon juice, cumin, olive oil, salt, cinnamon, garlic, pumpkin, and garbanzo beans. Process until smooth.
- 2Add parsley and briefly mix until blended.
- 3Spoon the hummus into a serving bowl. Sprinkle with pepitas/toasted pumpkin seed kernels (optional, but very tasty!).
- 4Note: can be made the day ahead and refrigerated.
- 5Note: Pepitas are a popular ingredient in Mexican cuisine and are also roasted and served as a snack. Marinated and roasted, they are an autumn seasonal favorite in the rural United States, as well as a commercially produced and distributed packaged snack, like sunflower seeds, available year-round. They can be found in many grocery and health food stores.
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Nutritional Facts for Pumpkin Hummus
Serving Size: 1 (82 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 87.6
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 0.4 g
- Cholesterol 0.6 mg
- Sodium 306.7 mg
- Total Carbohydrate 13.8 g
- Dietary Fiber 2.4 g
- Sugars 0.9 g
- Protein 3.3 g