Gluten-Free Seasonal Pumpkin Hummus Recipe

This twist on a classic hummus recipe marries pumpkin with chickpeas and delicious Mediterranean flavors. The best part? It’s vegan, gluten-free, oil-free, dairy-free, soy-free, and nutritious.

Ingredients (organic/biodynamic):

  • 1 can (15 oz) pumpkin puree (be sure it’s 100% pure pumpkin)
  • 1 can of chickpeas, drained and rinsed
  • 2 Tbsp. gluten-free tahini
  • 2 Tbsp. lemon juice
  • 2 cloves of garlic, minced
  • 1 tsp. ground cumin
  • ½ tsp. paprika
  • Pinch of cayenne pepper (optional)
  • Celtic Sea Salt® and pepper to taste
  • Garnish: chickpeas and parsley (or a sprig of fresh parsley)


  1. In a blender or food processor, combine the pumpkin puree, chickpeas (hold a few back for garnish), tahini, lemon juice, minced garlic, ground cumin, paprika, salt, pepper, (and optional cayenne).
  2. Blend together until smooth and well combined. If needed, stop and scrape down the sides of the food processor or blender to ensure all the ingredients are evenly mixed.
  3. Taste and adjust the seasonings as needed.
  4. Transfer your finished pumpkin hummus to a serving bowl.
  5. Top with parsley and a few unblended chickpeas for more texture.
  6. Serve with your favorite vegetable sticks!
  7. Enjoy!