Southwestern Pumpkin Hummus

This recipe, by Sharon Ricci, won second prize in The 2010 Old Farmer's Almanac Pumpkin Recipe Contest.


8 cloves garlic
1/4 cup fresh cilantro
1/4 cup lime juice
1/4 cup tahini
2 tablespoons pumpkin oil (can use olive oil)
1 can (15-ounces) pumpkin
3 teaspoons cumin
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon chipotle pepper (ground or flakes)
pumpkin seeds, for garnish


Combine all of the ingredients (except garnish) in food processor and blend until smooth. Transfer to bowl and cover. Refrigerate overnight. Garnish with pumpkin seeds and drizzle with extra oil before serving. Serve with vegetables, crackers, or plain tortilla chips.

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