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Ali Baba’s Pumpkin Hummus


1 (15.5 ounce can) garbanzo beans, undrained
1 (15 ounce) can pumpkin puree
5 fluid ounces lemon juice
1/3 cup extra-virgin olive oil
1/2 cup tahini paste
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
6 pita breads
1/2 teaspoon salt
2 tablespoons olive oil
1 red and 1 green pepper, cored and sliced


Place the beans and liquid into a blender and puree until a smooth. Add pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt. Place in a serving bowl in the center of a platter. Meanwhile, heat oven to 375 degrees and brush pita breads with olive oil. Heat for 10 minutes, then remove from oven and cut into wedges. To serve place pita bread wedges and pepper slices on serving platter surrounding the bowl of hummus.
Makes 16-20 servings.

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