Pumpkin Hummus Dip

No ratings yet
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

Pumpkin Hummus Dip @diethood

If by some chance you catch me watching an NFL game, it’s probably because the Chicago Bears are playing. However, sometimes I make the mistake in watching the Packers win, or better yet, lose! *Hi Cheeseheads!* 😉

But I am so glad I tuned in this past Monday because I got to see that “Hail Mary” pass. This was the one and only time that I stood behind the Packers. I mean, come on! It was clearly in the hands of the defender; I couldn’t believe that they awarded Tate with a touchdown.

Dear fill-in Refs,

Glad you are out and looking for another job.

Thank goodness I had this pumpkin hummus dip to get me through it all.

By the way, repeat after me, DA BEARS!

Pumpkin Hummus Dip @diethood

When you think of pumpkin, you probably think of pies, muffins, even lattes. In other words, you think of pumpkin as something sweet. A dessert of sorts. Allow me to introduce you to the other side of pumpkin. Pumpkin puree with chickpeas, yogurt, and parmesan cheese. And lime juice. And garlic. All put through your food processor and done in 5 minutes. Cut up some dipping veggies, layer a bunch of crackers, take a seat on the couch and dip away as you watch the next football game. Or Real Housewives of Wherever marathon – my guilty pleasure.


Pin this now to find it later

Pin It
No ratings yet

Pumpkin Hummus Dip

Pumpkin Hummus Dip
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 8


  • 2 garlic cloves
  • 1 can, (16 oz) garbanzo beans (chickpeas), rinsed and drained
  • 1 cup 100% pumpkin puree, (not pumpkin pie filling)
  • 1/3 cup plain yogurt
  • 1 cup shredded parmesan cheese
  • 2 small limes, , juiced
  • salt and pepper to taste
Want to save this recipe?
Enter your email below and we'll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced.
  • Add in the garbanzo beans and process until the beans are coarsely pureed.
  • Pour in the pumpkin puree, yogurt and shredded parmesan cheese and give it a whirl, just enough to mix it all together.
  • Add the lime juice, salt, and pepper and process until well incorporated.
  • Taste for seasoning and see if you want to add more salt, pepper, or even lime juice.
  • Serve with vegetables and crackers.


Calories: 55kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 198mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4860IU | Vitamin C: 6.4mg | Calcium: 166mg | Iron: 0.6mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Did you make a recipe? Leave a rating

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:


  1. Erin @ Dinners, Dishes and Desserts says:

    I am loving hummus lately, but never would have put pumpkin with it – great idea!

    Sorry, Vikings fan here 🙂 Hubby is a Packer fan, so it makes for interesting weekends!