pumpkin hummus


Okay, so maybe it is a tad too late to bring this to your thanksgiving parties, but ‘tis the season for pumpkin so I thought it’s never too late to share a great recipe. I am a huge fan of hummus, it is one of my very favorite snacks, but the same old same old can get boring after a while. I was intrigued to find this recipe and pleasantly surprised by the result.

Pumpkin Hummus
The Eat Clean Diet: Tosca Reno


  • 2 Tbsp/30 mL tahini (try to find brown sesame seed butter – it is LOADED in Calcium)
  • 2 Tbsp/30 mL fresh lemon juice (yes, just juice the lemon, it takes maybe 20 seconds)
  • 1 tsp/5 mL ground cumin
  • 1 tsp/5 mL pumpkin oil (I used extra virgin olive oil, still good!)
  • 3/4 tsp/~4 mL sea salt
  • 1/8 tsp/~0.5 mL ground pepper
  • 15 oz/420 g pumpkin, baked or canned (organic is best)
  • 4 cloves garlic, passed through a garlic press (or 2 mammoth Russian garlic cloves like the ones we get in our farm box)
  • 2 Tbsp/30 mL cilantro (fresh)

1. Place all ingredients in a food processor. Process until smooth.
2. Spoon into a decorative stoneware serving bowl and serve chilled.

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