Pumpkin Hummus with Crudités and Mini Pitas


2 cloves garlic, minced

1 can (19 oz/540 mL) chickpeas, drained

1/3 cup (75 mL) tahini paste

1/3 cup (75 mL) olive oil

1/4 cup (60 mL) lemon juice

1 tsp (5 mL) ground cumin

3/4 tsp (4 mL) salt

1/2 tsp (2 mL) ground coriander

1/4 tsp (1 mL) freshly ground pepper

Pinch cayenne pepper

2 cups (500 mL) E.D.SMITH® PURE PUMPKIN

1 bag (13 oz/340 g) bite-size pitas (18 pieces)

2 stalks celery, cut into sticks

2 carrots, cut into sticks

1/2 English cucumber, cut into sticks

1 red pepper, cut into sticks

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  1. Add garlic to food processor; pulse until finely chopped. Add chickpeas, tahini, olive oil, lemon juice, cumin, salt, coriander, pepper and cayenne; purée until smooth. Add pumpkin purée; pulse to combine. (Add a few tablespoonfuls of water if mixture is too thick.)
  2. Serve with pitas, celery, carrots, cucumber and red pepper sticks.


  1. If desired, warm pitas in 425˚F (220˚C) oven for a few minutes.
  2. Garnish pumpkin hummus with a drizzle of olive oil, chopped fresh parsley and pinch of paprika, if desired.
  3. Keep leftover pumpkin hummus covered and refrigerated for up to 3 days to use in sandwiches or as a dip.