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10-Minute Savory Pumpkin Hummus

Pumpkin is often used in sweet dishes this time of year, which is one of many reasons I covet this 10-Minute Savory Pumpkin Hummus recipe.
It’s complemented with garlic, cumin, cinnamon, cayenne, and thyme for an elevated take on a classic autumnal favorite.

Pumpkin is loaded with immune-supportive vitamin A, which is essential for healthy mucous membranes—one of our first lines of defense against outside pathogens.



  • 1 ½ cups chickpeas
  • 1 ¼ cup 100% pumpkin pureé, unsweetened
  • ¼ cup tahini paste
  • 2 large garlic cloves
  • 2 tablespoons lemon juice
  • ⅓ cup filtered water
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cayenne pepper
  • ¾ teaspoon sea salt
  • 1 teaspoon fresh thyme leaves

Garnish Suggestions

  • Drizzle extra virgin olive oil
  • Pinch cayenne pepper
  • Pepita seeds
  • Cumin seeds


1. Drain and rinse the chickpeas.
2. To prepare the hummus, add all of the ingredients into a high speed blender and blend until smooth. If the hummus is grainy, add a little more water, 1 teaspoon at a time, until smooth.
3. Serve the hummus in a bowl with or without a drizzle of olive oil, pinch of cayenne pepper, pepita seeds, and cumin seeds (if using). Try it as a dip with seed crackers and/or sliced vegetables. Keep refrigerated in an airtight container for up to 4 days.

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