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Pumpkin Hummus


  • 2 cups garbanzo beans (canned or prepared)
  • 15 ounces of pumpkin
  • 3 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon dehydrated, minced onion
  • 1 tablespoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon allspice
  • 1 teaspoon sea salt

Prep Time:

24 hours

Cook Time:




Need a holiday appetizer? Try this Pumpkin Hummus for raves around the table!


  1. Rinse and drain the garbanzo beans.
  2. Place into a container and put enough water into the container to
  3. cover the garbanzo beans.
  4. Soak overnight.
  5. Drain the beans, saving 1 cup of the water.
  6. Using a food processor, add the garbanzo beans, 1/2 cup of water and blend until very smooth, stopping to scrape with a plastic spatula to get all of the beans pureed.
  7. Add the remaining ingredients and blend.
  8. If the mixture is too thick, continue to add some of the water little by little until you get the desired consistency.
  9. Refrigerate until ready to serve.