This pumpkin hummus is a wonderful snack to graze on throughout the day on Thanksgiving, whether you’re cooking or watching football, or both. It makes a great party appetizer, as well. The recipe is basically the same as my other hummus recipe, with the addition of pumpkin, turmeric and pumpkin seeds. The pumpkin adds a nice orange color in addition to extra fiber, calcium, iron, and a whopping 760 percent of the daily value of vitamin A. (Per one cup.) Matt said it didn’t taste “pumpkiny”, which I took as a compliment. Then he ate an entire bowlful, which I also took as a compliment.



Pumpkin Hummus

  • 2 15-oz cans garbanzo beans
  • 1 cup canned pumpkin puree
  • ¼ cup tahini
  • ¼-1/2 cup vegetable broth (or more to get the consistency you want)
  • 1 Tbsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 2 Tbsp olive oil
  • 6 cloves cooked garlic (roasted or sautéed in the olive oil)
  • 1 lemon, juiced
  • 1 tsp ground chili paste (or any hot sauce if you like a kick to it)
  • salt and pepper to taste
  • pumpkin seeds for garnish

  1. Throw everything in a food processor and blend until smooth. Top with pumpkin seeds and serve with pita chips, tortilla chips, vegetables, etc.