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Pumpkin Hummus

Pumpkin Hummus

This pumpkin hummus with fresh parsley and sesame seeds is the perfect fall snack. It's super delicious, packed with protein, and really easy to make!
Course Dip, Side Dish, Snack
Cuisine American, Arabian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 53kcal
Author Sina


For the pumpkin hummus:

  • 2 cups canned chickpeas, drained
  • 1 cup pumpkin puree
  • 1 large clove of garlic
  • 1 tablespoon tahini
  • 1 teaspoon Italian seasoning

To serve:

  • 1 handful fresh parsley, chopped
  • 1 teaspoon sesame seeds (regular and black)
  • red pepper flakes
  • 1 teaspoon olive oil
  • sesame crackers


  • Put all ingredients in a food processor and process until smooth.
  • Top with fresh parsley, sesame seeds, red pepper flakes, and olive oil and serve with sesame crackers or veggie sticks.


  • I used canned chickpeas for this recipe, but of course you can also use dried chickpeas that you cook yourself if you want. I usually make them in my Instant Pot.
  • I love topping the pumpkin hummus with lots of fresh parsley, sesame seeds, and red pepper flakes.
  • You can easily make it the day before serving it. Just store it in an airtight container in the fridge and it will stay fresh for about 3-5 days.
  • I recommend making this hummus in a food processor not a blender. It’s way easier to clean and it handles small amounts of food better than a big high-speed blender.


Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 4mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9530IU | Vitamin C: 2.6mg | Calcium: 29mg | Iron: 1.2mg