Pumpkin Hummus



  • 1 (15-ounce can) chickpeas, drained and rinsed
  • 1 cup pumpkin puree
  • ½ tsp. sea salt, plus more to taste
  • ¼ tsp. nutmeg
  • ½ tsp. cinnamon
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. tahini
  • 3-4 Tbsp. maple syrup, to taste
  • ¼ cup pomegranate seeds, to garnish
  • 2 Tbsp. pumpkin seeds, to garnish
  • La Panzanella Original Sea Salt Croccantini® crackers, to serve


  1. Add chickpeas, pumpkin, sea salt, spices, olive oil, tahini, and maple syrup to a food processor. Pulse until smooth and creamy. Taste and adjust seasoning, if necessary (add more maple syrup for sweetness and a pinch of sea salt to bring all the flavors together).
  2. Serve pumpkin hummus sprinkled with pomegranate seeds and pumpkin seeds and with your favorite La Panzanella Croccantini® crackers. Enjoy!
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