1 ½ c. peeled, seeded, chopped pumpkin

2 T. good quality extra virgin olive oil

½ tsp. each sea salt and black pepper

1/2 c. pepitas, (raw green pumpkin seeds)

1 15-oz. can chickpeas (garbanzo beans), drained and rinsed thoroughly

1/4 c. tahini (sesame seed paste)

3 T. freshly squeezed lemon juice 1 clove garlic peeled and coarsely chopped

1/3 c. good quality extra virgin olive oil, plus additional for drizzling

½ tsp. ground cumin

½ tsp. ground allspice

½ tsp. ground coriander

1/8 tsp. Cayenne pepper, or more to taste salt and pepper to taste


In a large bowl, combine the pumpkin, pumpkin seeds, garlic, 2 T. olive oil, cumin, coriander, allspice, cayenne, salt and pepper. Place in a baking dish or jellyroll pan and roast in a 375 degree oven for 25-40 minutes, or until pumpkin is soft.

In a food processor or blender, combine cooled, roasted pumpkin, pumpkin seeds, chickpeas, tahini, lemon juice and 1/3 c. olive oil. Process until very smooth and fluffy, about 3-5 minutes. Taste and correct seasonings.

Place hummus in a serving bowl, drizzle with additional olive oil, if desire. Garnish with additional pumpkin seeds, if desired. Serve with pita chips and assorted raw vegetables.

Comments (6)
  1. Caroline @TheOliveOrchard says:

    Fabulous fall recipe! I love using pumpkin in savory recipes. In one like this, remember to check the freshness of your olive oil. A stale, rancid oil can ruin a dish. Plus, a fresh extra virgin offers more health benefit and flavor than any other grade of olive oil.

  2. Viatseig says:

    click Vestidos de noche for more detail

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