Savory Pumpkin Hummus
  • 2 T. Olive and Then Some Key Lime White Balsamic, or Olive and Then Some Sicilian Lemon White Balsamic
  • 2 T. Tahini, or substitute with Olive and Then SomeSesame Oil
  • 3 Cloves Garlic
  • ¾ tsp. Salt
  • 2-15 oz cans Garbanzo Beans
  • 2 T. Olive and Then Some Olive Wood Smoked Olive Oilor Olive and Then Some Harissa Olive Oilor your choice of any Olive and Then Some ultra premium extra virgin olive oil
  • 1-15 oz can Pumpkin puree
  • 1 tsp Ground Cumin
  • ½ tsp Cayenne Pepper or Chipotle Chili Pepper
  • ¼ cup Toasted Pumpkin Seeds Kernels
  • 1 pinch Paprika or Smoked Paprika
  1. Pulse balsamic, Tahini or Sesame Oil, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper and process until well blended.Transfer hummus to a container with lid and refrigerate at least 2 hours.
  2. Adjust seasoning and fold pumpkins seed kernels into the hummus. Garnish with paprika.
  3. Before serving, drizzle with Olive and Then Some Olive Wood Smoked, Hariisa, Chipotle, Blood Orange, Garlic or olive oil of your choice.
  4. Cooks Notes: you may need to add a small amount of water during the mixing in the food processor to get desired consistency.
Recipe by Olive and Then Some at