Recipe Image

Pumpkin Hummus

  • 20 m
  • 2 h 20 m
Diabetic Living Magazine
“Canned chickpeas and pumpkin are blended together with spice-infused oil for this variation on traditional hummus. Serve with vegetable strips.”


    • 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)


  • 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.
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