Paula’s Pumpkin Hummus

Fifteen minutes to holiday stardom! Delicious and beautiful!

Serves: 6
Cook Time: 0

Ingredients

• 1 16-ounce can of chickpeas (garbanzo beans) in their juice
• 3 medium cloves garlic, minced
• 1 can pumpkin puree (NOT pumpkin pie filling)
• 3 lemons, juiced
• 1/3 cup tahini
• 1/3 cup parsley, finely chopped
• 1/2 teaspoon cayenne pepper
• 1 1/4 tablespoons cumin
• Kosher salt to taste
• Pumpkin seeds for garnish

Steps

Put everything into a food processor and pulse until smooth. It's that easy!

Garnish with pumpkin seeds.

Serving Suggestions

Serve with toasted pita chips, crackers or French bread freshly torn from a loaf.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

Print Full Page	Print 3x5 Recipe Card
Send to a Friend	Sign In to Add To My Favorites

Rating

Rate This Recipe

Comments (3) Post Your Comment

samples galore
Of course if you don't have time just buy an original flavor hummus and add the pumpkin for a change of pace. Great with pita chips.

MLinlei
This recipe sounds healthy and delicious! I can hardly wait to make it. I've been looking for different ways to use pumpkin because it one of the beneficial foods for diabetic's.

dctindiana
For those who don't know why don't you put (sesame paste) behind Tahini? Saves them time.
Overall everyone loved the dip, we used tosted pita wedges.

View All Comments