Pumpkin Hummus

I’ve “fall-in” in love with this easy homemade hummus. And so has everyone else!

It’s not too heavy on the pumpkin, and there is a kick of spice at the end!

So if you’ve got leftover pumpkin puree, this is the perfect way to put it to use!




Serving Size: ~ 2 tbsp
  • Protein - 2 g
  • Carbs - 6 g
  • Fat - 4 g


  • 1 (15-oz.) can organic garbanzo beans (chickpeas), drained & rinsed
  • 1/2 cup pumpkin puree
  • 1 tbsp lemon juice
  • 2-3 garlic cloves
  • 2 tbsp tahini
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp cumin powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4-1/2 tsp cinnamon
  • 1/8-1/4 tsp cayenne pepper

Cooking Utensils

  • food processor
  • colander


Add all of the ingredients into your food processor, and blend until smooth. Scrape down the sides if needed and continue blending until the hummus reaches your desired consistency, adding more lemon juice or olive oil if needed.

Training day: serve with gluten free crackers

Rest day: serve with cucumbers, carrots or celery

Keep leftovers in an airtight container in the refrigerator for 4-5 days.

Additional Information

*I used Trader Joes Organic Tahini – click here

Approximately 70 calories per serving

(~2 thumbs)

Calories may vary depending on brand of ingredients and substitutions.

Approved for Whole30, Paleo, Gluten Free, Vegetarian & Vegan Lifestyles

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