White Bean-Pumpkin Hummus

“Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He’s gotta pick this one. He’s got to. I don’t see how a pumpkin patch can be more sincere than this one. You can look around and there’s not a sign of hypocrisy. Nothing but sincerity as far as the eye can see.”

It’s the Great Pumpkin, Charlie Brown


If you love pumpkin-anything and hummus, then this recipe is for you!  Creamy, colorful, nutritious and nicely spiced, this hummus is sure to be a hit.  Ten minutes start to finish, this is a quick party appetizer perfect for fall entertaining.  The pumpkin flavor is not overpowering and the tahini distinctive enough to still have this dip taste like hummus.  Want to jazz it up?  Sprinkle with crunchy toppings like pepitas or pomegranate seeds and a drizzle of flavored olive oil or pomegranate molasses.  Grab the chips!


White Bean-Pumpkin Hummus

  • Servings: Makes 4 cups
  • Print

1 15-oz can of pumpkin purée

1 15-oz can of white beans

1/4 c tahini paste

juice of 2 lemons

1 t of minced garlic

1 T olive oil( I used blood orange flavored, plain is fine)

1 t ground cumin

1 t salt

1/2 t black pepper

1/4 t cayenne

smoked paprika for dusting

toppings:  toasted pumpkin seeds( pepitas) or pomegranate seeds, drizzle of flavored olive oil, pomegranate molasses, all optional

Place all ingredients except toppings, in a blender and purée until smooth. Transfer to a serving crock and  dust with a sprinkling of smoked paprika and toasted pumpkin seeds or pomegranate seeds, and a drizzle of olive oil or pomegranate molasses, if desired.  Serve with tortilla chips or pita wedges.



20 thoughts on “White Bean-Pumpkin Hummus

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