Very Simple Vegan Pumpkin Hummus Recipe

Very Simple Vegan Pumpkin Hummus
Print Friendly, PDF & Email

I love pumpkin recipes during the autumn season, and this very simple vegan pumpkin hummus recipe is perfect!

OMG – this is the best hummus I’ve ever made – I ate gobs of it today with Mary’s Gone Crackers gluten-free crackers, as did my family. Make the most of pumpkin season by making a load of it. You can even freeze it in time for Halloween night when your friends come over.




  • 1 cup pumpkin puree (unsweetened) If you can roast and puree them yourself – even better
  • 1 cup garbanzo beans
  • 1 15-ounce can organic white beans (Northern or Navy are fine)
  • 2tbsp Tahini
  • 2tbsp lemon juice
  • 1tbsp good quality cold-pressed olive oil
  • 2tsp ground cumin
  • 1tsp smoked paprika
  • 1/2 tsp sea salt
  • Topping: 1tbsp roasted pumpkin seeds


  1. Place all the ingredients, except the pumpkin seeds in a high speed blender or food processor. Blend until smooth. Spoon into a dish and top with pumpkin seeds and a dusting of smoked paprika.
  2. You can store for up to 5 days in an airtight container, or freeze in an airtight container for up to 1 month.
  3. Enjoy!

For more Gorgeously Green recipes delivered to your inbox, subscribe to my weekly newsletter!



Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.