Pumpkin hummus with goat cheese

Pumpkin hummus with goat cheese

Chef Nancy Waldeck: Who says hummus can’t sing with the flavors of fall? This twist on hummus uses canned pumpkin to amp up the creaminess of the white beans.


  • 2 (15-ounce) cans of cannellini beans, drained and rinsed

  • 1 cup canned pumpkin (2/3 of one 15-ounce can)

  • 2 tablespoons lemon juice

  • 2 garlic cloves, grated

  • 1 teaspoon sea salt

  • 1 teaspoon cumin

  • ½ teaspoon allspice

  • 1 teaspoon smoked paprika

  • 1 cup crumbled goat cheese

  • ½ cup toasted pumpkin seeds (reserve about 2 to 3 tablespoons for garnish)

In a food processor, add all ingredients except the goat cheese and 2 to 3 tablespoons of pumpkin seeds. Remove from the processor, spread on a plate and sprinkle with pumpkin seeds and goat cheese. Enjoy!

Check out additional healthy fall recipes to use your bounty of produce.


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