Simple Pumpkin Hummus

Simple Pumpkin Hummus - Food & Nutrition Magazine - Stone Soup
Photo by Ginger Hultin

To make this simple pumpkin hummus, you literally throw all the ingredients into a blender, pulse it and serve. It makes perfect leftovers for the rest of your busy week and it’s a beautiful color to serve at an autumn celebration or as a pre-Thanksgiving snack.

Chickpeas make the base of this traditional dish and they’re packed with filling fiber and protein to power your day. Plant-protein is swiftly replacing many meat items as the go-to choice for so many reasons including environmental reasons, animal welfare benefits and positive health outcomes in humans. All the ingredients contain health-promoting properties!

I hope you enjoy this simple pumpkin hummus. In a sea of pumpkin spice, sweet coffee drinks, breads, muffins and desserts, you can enjoy this season’s flavor in a lighter, slightly more savory way with this recipe.Simple Pumpkin Hummus -

Simple Pumpkin Hummus

Serves 3


  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 ? cups pumpkin purée
  • ? cup tahini paste
  • 1 medium lemon, juiced
  • 2–3 cloves garlic, minced
  • ? teaspoon ground cumin
  • ? teaspoon salt
  • ? cup cold water


  1. Combine chickpeas, pumpkin, tahini, lemon, garlic, cumin, salt and cold water in a food processor or high speed blender. Add additional water for desired consistency.
  2. Top with additional cumin if desired and serve with fresh veggies or crackers.
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Ginger Hultin
Ginger Hultin, MS, RDN is the owner of the private practices, Champagne Nutrition, and Seattle Cancer Nutritionist in Seattle, WA. She specializes in integrative health and oncology, nutrigenomics, and plant-based diets. Follow her on Facebook, Instagram, Pinterest and Twitter.