Pumpkin Hummus

Pumpkin Hummus

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From: Diabetic Living Magazine

Canned chickpeas and pumpkin are blended together with spice-infused oil for this variation on traditional hummus. Serve with vegetable strips.

Ingredients 20 servings

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Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons toasted sesame oil or olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
  • ¾ cup canned pumpkin
  • ¼ cup water
  • ¼ cup lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper, or more to taste
  • 2 tablespoons toasted pumpkin seeds (pepitas)
  • 10 cups assorted vegetable dippers (such as sweet pepper strips, carrot sticks, celery sticks, zucchini sticks, broccoli florets, and/or cauliflower florets)


  • Prep

  • Ready In

  1. In a small skillet heat oil over medium heat. Add garlic, cumin, and coriander. Cook and stir for 30 seconds. Transfer oil mixture to a food processor or blender. Add chickpeas, pumpkin, water, lemon juice, salt, and cayenne pepper. Cover and process or blend until smooth, scraping sides as necessary.
  2. Transfer hummus to a serving bowl. Cover and chill for at least 2 hours to blend flavors. Sprinkle with pumpkin seeds. Serve with vegetable dippers.

Nutrition information

  • Serving size: 2 tablespoons hummus and ½ cup vegetable dippers
  • Per serving: 51 calories; 2 g fat(0 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 16 mcg folate; 0 mg cholesterol; 2 g sugars; 4,143 IU vitamin A; 21 mg vitamin C; 22 mg calcium; 1 mg iron; 128 mg sodium; 188 mg potassium
  • Nutrition Bonus: Vitamin A (83% daily value), Vitamin C (35% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ starch, ½ fat

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