Pumpkin Hummus with Honey ♥

Pumpkin Hummus with Honey ♥ AVeggieVenture.com, traditional chickpea hummus recipe turned pretty, slightly sweet with pumpkin and a drizzle of honey. Weight Watchers Friendly!
graphic button small size size 10 Today's healthy hummus recipe: A traditional chickpea hummus, turned pretty and slightly sweet with pumpkin and a drizzle of honey. Weight Watchers Friendly. Easily adapted to vegan. graphic button small size size 10

Once upon a time, back BFB (before Facebook), back BiP (before iPhones, iPads and iLives), there was a food blog which published one hummus recipe after another. Week in, week out, hummus and more hummus and still more hummus. I've lost track of the blog but at the time, I wondered, Who can eat so much hummus?

I'm here to say: it happens! A couple of months back, a Syrian restaurant opened nearby. Their hummus is so creamy-dreamy, I don't want to know how much olive oil it takes to achieve ethereal dimensions.

So last week I set out to use up some of that kabocha squash "pumpkin" I've been roasting. (See Homemade Kabocha Squash "Pumpkin" Purée from Kitchen Parade, my food column.) Hummus came to mind – especially because the textures of roasted pumpkin and puréed garbanzo beans are so similar. Could I actually make a low-cal hummus?

Turns out, I could! I skipped the oil entirely, using lemon and lime juice to thin the hummus mixture to the right texture. And then, in a stroke of inspiration if I may say so myself, instead of drizzling a little olive oil over the hummus, I used a little honey.

Brilliant! Thanks to the pumpkin, the hummus was already a tiny bit sweeter than usual – not "sweet" mind you, but a little sweeter – and the honey just gilded the lily.

Setting aside one tradition after another, I served Pumpkin Hummus with Honey not with pita bread but Pumpkin Corn Bread.

WORD TO THE WISE If you're happy with store-bought hummus, don't start making hummus from scratch. You'll never go back. That said, just think how much happier you might be with hummus that you make and play with yourself. Like Pumpkin Hummus with Honey!

TAKING HUMMUS TO ANOTHER LEVEL! Hummus made at home turns soooo smooth and soooo creamy when you start with dried chickpeas instead of canned chickpeas and cook them with baking soda. It's totally worth the effort! Check out How to Cook Dried Chickpeas Especially for Hummus aka "Jerusalem Chickpeas", you'll end up with the equivalent of four cans of chickpeas. Yes, they freeze!

"... soooo yummy! made a double recipe for us hummus addicts. wasn't sure if my middle eastern-american husband would like it but he kept eating it by the spoonful!" ~ Anonymous


Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 2 cups

1 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1 cup (200g) cooked pumpkin (see notes)
4 tablespoons (55g) tahini
2 cloves garlic
1 tablespoon fresh lime juice (or lemon), plus more for thinning
1 teaspoon cumin
Salt & pepper to taste

A few garbanzo beans
A sprinkle of sumac (see notes) or Spanish paprika or chipotle
A drizzle of honey or agave (for vegan)

If you like, set aside a few garbanzo beans for garnishing the hummus plate. Combine all the ingredients in a food processor (see TIPS). If the mixture is thick, add additional lemon juice to thin a little.

TO SERVE Arrange a big swirl of the hummus in a flat bowl, leaving a depression in the center. Scatter a few garbanzo beans over top, then a sprinkle of sumac. Drizzle with honey.

graphic button small size size 10 CANNED CHICKPEAS A standard can of chickpeas weighs in between 15 and 16 ounces. Once you drain away all the salty gunk? You're down to just 9.5 ounces or 271g. (And the Nutrition Information for Pumpkin Hummus accounts for that.) That said, don't drain away all that gunk, save it as aquafaba!
graphic button small size size 10 PUMPKIN For pumpkin, I used Homemade Kabocha Squash "Pumpkin" Purée. Canned pumpkin would work fine but I'd drain it first.
graphic button small size size 10 SUMAC What is sumac? See the notes in Fattoush (Traditional Middle Eastern Salad).)
graphic button small size size 10 LEMON JUICE I used lemon juice and lime juice to thin the hummus a little, typically this is done with olive oil but I really like the brightness of this hummus. A little oil wouldn't hurt – but I wanted to see how the hummus would go over without it. It went great!

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I make a really good, creamy hummus. I got the recipe from an article in Saveur over 6 years ago. How much olive oil does it take? Absolutely none. Olive oil is drizzled over the top for flavor, but not added to the hummus during preparation. This wasn't a "diet" recipe; it was a traditional recipe. The secret to the creaminess was using the food processor to make it and letting it process for a longer time -- about 3 minutes. It is divine!

  2. THis looks great. I just featured a BBQ Chicken Wing hummus (no chicken required) on my blog. Hummus on the brains! This looks fantastic. I can't wait to try it for our next hummus flavor. I also want to track down that hummus blog. Sounds awesome!

  3. This sounds great. I wonder if it would be good with cinnamon sugar pita chips? My secret to creamy hummus without oil is to blend the chickpeas when they are still warm (I cook my own from dried beans). I also don't skimp on the blending time.

  4. Ooh this does sound good. Very creative Alanna, I think I'll have to try this. I love hummus!

  5. Ooh, I would have never thought about making Pumpkin Hummus. This sounds great. Can't wait to try it. (And I agree with Jenn...i cook dried chickpeas in my crockpot all the time, just for hummus. Cheaper, tastier, can control the salt and perfect for hummus-making when warm!)

  6. Oh wow! I am going to make this today. I just bought some pie pumpkins to make cranberry pumpkin bread and will have some leftover. Great that this can be made w/out the oil!

  7. So funny, this actually reminds me a combo of TWO hummus recipes on my blog: Moroccan Spiced Hummus with Honey, and Thai Peanut Pumpkin Hummus. I bet it's delicious!

  8. this was soooo yummy! made a double recipe for us hummus addicts. wasn't sure if my middle eastern-american husband would like it but he kept eating it by the spoonful! good quality honey on top added a nice mellow sweetness and character

  9. Yummy, that sounds wonderful! I love trying different hummus recipes.

  10. Love hummus- never would have thought of pumpkin hummus though. I am all stocked up on canned pumpkin for fall recipes!

  11. Inspired by this, plus some roasted Seminole pumpkins in the freezer, and another recipe I found in an old Italian (? - well, OK, it's just across the Med Sea I guess) cooking magazine, I just bought a pound of organic garbanzo beans at WF. Going all the way to scratch! I'm enjoying thinking how much $$ that saves over buying prepared hummus, and how enjoyable hummus is. The magazine recipe has beans + 1/4 c. plain yogurt + tahini, lemon juice etc. It will be an interesting comparison.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna