Pumpkin Hummus

Serves: 4-6


  • 1 15-oz. can garbanzo beans - rinsed and drained
  • ½ cup pumpkin puree (can be from can)
  • 2 Tablespoons tahini
  • 2 Tablespoons olive oil
  • 1 Tablespoon coconut aminos
  • 1 garlic clove - chopped
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon cumin
  • ¼ teaspoon black pepper


  1. Place all ingredients together in a food processor using the “s” blade and blend until smooth.
  2. Refrigerate for up to 3 days.
Option: Garnish with Brussels sprouts chips. To make them, peel off leaves of 8 Brussels sprouts (discard centers) and place on cookie sheet. Preheat oven to 400 degrees. Toss leaves with 1 Tablespoon of olive oil and sprinkle with salt and pepper. Bake for about 8 minutes, until crisp and mostly brown. Serve on top of hummus.

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