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Healthy Pumpkin Hummus Dip

The flavors of autumn are some of my favorite for the entire year; warm cinnamon, clove and of course, pumpkin. It’s so fun to play with all the different ways to use the seasonal squash: pumpkin lattes, pumpkin pie dip, pumpkin pasta... the list is endless.

 I love this Sweet Pumpkin Hummus because it’s a healthy way to make a great tasting appetizer that's flavorful and seasonal. And it’s so easy! Until I created this delicious dish, I had no idea making your own hummus was so easy. This dip is sure to be made weekly at our house this fall. Enjoy with pita chips, or your favorite snack cracker. 


  • For the Pumpkin Pie Pumpkin Seeds:
  • 1 cup pumpkin seeds
  • 1 tablespoon sugar
  • 1 pumpkin pie spice
  • For the Hummus:
  • 2 tablespoons extra light olive oil
  • 2 tablespoons water
  • 1 can chickpeas/garbanzo beans (drained and rinsed)
  • 2/3 cup canned pumpkin
  • Pinch of salt
  • 1 tablespoon agave nectar
  • 1 1/2 teaspoon pumpkin pie spice

  • For the Pumpkin Pie Pumpkin Seeds:

Lay pumpkin seeds out on a parchment lined baking sheet and spray or brush with olive oil (I love olive oil spray!)

Place the sugar and pumpkin pie spice in a bowl and mix together.

Add pumpkin seeds and toss to coat well.

Place seeds back on baking sheet and lightly spray with oil once more.

Bake for 10-12 minutes at 350 until roasted.



  • For the Hummus:

Puree all of the ingredients in a food processor until well combined and smooth.

Top with a few of the pumpkin pie pumpkin seeds.



Serves: 4

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