Pumpkin Hummus Recipe

Pumpkin Humus with Carrot Pumpkin Dippers



1 cup pumpkin puree- tested Libby’s*®

115 1/2 ounce ) can garbanzo beans, drained

1/2 cup  sesame seed paste -Tahini

3 teaspoons lemon juice

1 teaspoon sea salt

1/2 teaspoon garlic powder

Garnish:  4 tablespoons roasted, salted pumpkin seeds and olive oil to drizzle.

* Tahini can be found in most grocery stores in special ethnic foods section.

** Do not use pumpkin pie filling.


  1. In bowl of food processor, combine garbanzo beans, tahini, pumpkin, juice, garlic and salt. Process until well blended, be sure to scrape down sides of bowl and continue to process til smooth.
  2. Spoon mixture into serving bowl, sprinkle with roasted pumpkin seeds and drizzle with olive oil.
  3. Serve with pumpkin dippers, pita bread, pepper strips, thin flat crackers.


Pumpkin dippers are 1/2 inch sliced rounds of peeled carrots, flat leaf parsley and picked together like a dipper with a toothpick.  The round carrot shape with the flat leaf parsley makes this look like a mini pumpkin.