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Savory Pumpkin Hummus

Recipe by: Angela Mills


  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 3 cloves garlic
  • ¾ teaspoon salt
  • 2 (15 ounce) cans garbanzo beans, drained
  • 2 teaspoons Pumpkin Spice Balsamic
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper (optional)
  • ¼ cup toasted pumpkin seed kernels, or more to taste
  • 1 pinch paprika


  1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.
  2. Add garbanzo beans and balsamic and pulse until smooth.
  3. Add cumin, pumpkin, and cayenne pepper (if using); process until well blended.
  4. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
  5. Fold pumpkin seeds into hummus; garnish with paprika.
  6. Serve and enjoy!
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