Homemade Pumpkin Hummus

READY IN: 1hr 45mins




  • Place water and chickpeas in a slow cooker.
  • Cover and cook on high for 4 hours or low overnight.
  • Drain beans, reserving cooking water.
  • Rinse beans under cold water until cool.
  • Spread on a baking sheet and remove skins - painstaking but makes the creamiest hummus!.
  • Place Sesame Seeds in food processor, turn on and slowly add olive oil until seeds are moistened.
  • Add garbanzo beans, canned pumpkin and spices from the mix.
  • Blend until creamy and smooth, add back cooking water to achieve a creamier hummus.
  • Preheat oven to 350.
  • Place olive oil, sugar, and pumpkin pie spice in a bowl and mix together, add pumpkin seeds stirring to make sure all seeds are equally coated. Lightly spray a baking sheet with coconut oil and spread pumpkin seeds out evenly on the baking sheet. Using the coconut oil, lightly spray the tops of the pumpkin seeds.
  • Bake pumpkin seeds for approximately 12 minutes, or until they are lightly roasted.
  • Set aside 10-12 roasted pumpkin seeds to use as a decorative topping. Stir the remaining pumpkin seeds into the already prepared hummus and top with set aside seeds.