Pumpkin Hummus

Hummus is already a super healthy snack option that can be served as a spread or dip with just about anything.  To make this plant-based protein snack even healthier, I’m adding fall’s favorite vegetable, pumpkin.  It works so well in this dish and adds a subtle orange hue that whispers, “I’m festive” when set out at a gathering.  I topped it with my Roasted Pumpkin Seeds which is the perfect sweet and salty compliment to this creamy and savory dip.

Why add pumpkin to hummus? In addition to lending a velvety creaminess, this bright orange gourd is packed with disease-fighting nutrients.  It’s high in potassium, it contains fiber and calcium, and it’s a good source of vitamins A and C making it a nutrition powerhouse.   Something to keep in mind when Halloween has come and gone.

When fresh pumpkin is not available, canned pumpkin can be a convenient alternative, saving lots of preparation time.

You can dip pita, chips or crunchy vegetables, of course.  Or, go the adventurous route and try sliced apples for a truly fall-inspired appetizer.


Garlic Pumpkin Hummus

  • Author: EatingbyElaine,com
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 6-8 servings 1x


  • 1, 15 ounce can of cannellini beans or chickpeas (rinsed, drained, patted dry)
  • 1/2 cup pumpkin puree (not sweetened)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon maple syrup
  • 12 cloves garlic
  • salt to taste (I used about 3/4 teaspoon)


  1. Combine all ingredients in a food processor and blend until silky smooth.
  2. Serve immediately or place in a glass container in the refrigerator and enjoy within 5 days.
  3. Optional: Top with my Roasted Pumpkin Seed recipe

  • Category: snack