Lucinda's Pumpkin Hummus

By Lucinda Hutson

The bright-orange color of this dish makes it a must for Halloween, Thanksgiving and harvest feasts. It’s rich in pumpkin’s beta-carotenes and fiber, matched with protein from chickpeas and spiked with chipotle, tangy lemon and spices. Garnish with cilantro and toasted pumpkin seeds, and serve with red bell pepper wedges, tostado chips or pita crisps.

Super easy

Lucinda's Pumpkin Hummus


For 1 Batch(es)


  • 1 teaspoons cumin seeds
  • 1 teaspoons coriander seeds
  • 1/2 teaspoons allspice berries
  • 4 cloves garlic
  • 1 19-oz. can garbanzo beans, rinsed and drained
  • 1 15-oz. can pumpkin (unsweetened)
  • 3 tablespoons (or more) organic tahini
  • 1 lemon, zested
  • 3 lemons, juiced
  • 3 tablespoons (or more) olive oil
  • 2 teaspoons (or more) chipotle powder or crushed, dried ancho chile
  • Salt and pepper to taste

Lucinda's Pumpkin Hummus Directions

  1. In a skillet, toast the cumin and coriander seeds briefly until fragrant and set aside. When cool, grind toasted seeds with the allspice in an electric spice grinder, and set aside.
  2. In a food processor with the motor running, add garlic cloves and then the garbanzos, pumpkin, tahini, lemon zest and juice. Sprinkle in the freshly ground spices, chipotle powder and salt. Slowly drizzle in enough olive oil to make it light and fluffy. Chill for several hours, garnish and serve.