Pumpkin Hummus

Posted by Everything Pumpkin on October 28, 2012

Mother's Farms suggest serving this with Mother's Farms Pumpkin Seed Tortilla Chips or Mother's Farms Multigrain Tortilla Chips

This dish offers a holiday-style twist on the traditional Middle Eastern spread. You can find pumpkin seeds–also called pepitas–in groceries and Mexican markets. Prepare up to a day ahead, and refrigerate.


10 servings (serving size: about 3 tablespoons hummus)


  • 4  (6-inch) pitas, each cut into 8 wedges
  • Cooking spray
  • 2  tablespoons  tahini (sesame-seed paste) **
  • 2  tablespoons  fresh lemon juice
  • 1  teaspoon  ground cumin
  • 1  teaspoon  olive oil
  • 3/4  teaspoon  salt
  • 1/8  teaspoon  ground red pepper
  • 1  (15-ounce) can pumpkin
  • 1  garlic clove, chopped
  • 2  tablespoons  chopped fresh flat-leaf parsley
  • 1  tablespoon  pumpkin seed kernels, toasted (optional)


Preheat oven to 425°.

Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. 

**Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and specialty stores.

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