Fresh-Pressed Olive Oil Club

Pumpkin Hummus

Pumpkin Hummus

This hummus twist has a sweet, seasonal spin—great with vegetable chips, crudités, crackers, or pita.


  • One 15.5-ounce can chickpeas
  • 1 cup pumpkin purée (not pie filling)
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 3 cloves garlic, peeled and coarsely chopped
  • Roasted pumpkin seeds (pepitas), for garnish
  • Paprika, for garnish


Step 1

Place all the ingredients (except garnishes) in a food processor and process until smooth and creamy. Add a dash of water if the hummus is too thick, and adjust seasonings to your taste.

Step 2

Once it’s ready, spread the hummus in a bowl and garnish with a generous drizzle of olive oil, pumpkin seeds, and a light dusting of paprika.

Serves 4 as an appetizer — Recipe adapted from