Pumpkin Hummus


Watch the step-by-step video here.

A fun & festive twist on traditional hummus, this pumpkin hummus uses cannellini beans in place of garbanzo beans (which make for a super creamy hummus) and canned pumpkin puree for a warm, nutrient rich, autumn addition.

Serve this with your favorite veggies, spread on top of a sammie, or pile some inside of a hard-boiled egg as a protein rich replacement for the the yolks.

PS – this is my favorite 4-cup mini food processor that I refer to in the video.  I find myself using it often.

Clean & Delicious Pumpkin Hummus

Yield: 1.5 cups (6 servings)

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes


  • 1 cup pumpkin puree (canned or fresh)
  • 2 cloves chopped garlic
  • 1 (15-ounce) canned cannellini beans
  • 2 tbsp. lemon juice
  • 1 tbsp. tahini
  • 1 tsp. ground cumin
  • ¼ tsp. salt


  1. Place all ingredients in a food processor and pulse for 30 seconds or until smooth, creamy, and well blended.
  2. Serve with crackers or fresh veggies and enjoy!
Nutrients per 1/4-cup of hummus: Calories: 80; Total Fat: 2.5g; Saturated Fat: 0.3g; Cholesterol: 0mg; Carbohydrate: 11.8g; Dietary Fiber: 4.6g; Sugars: 1.7g; Protein: 3.9g