Pumpkin Hummus


Looking for a unique recipe for the holidays? This offers a variation on a traditional MIddle Eastern spread.

Great with warm pita bread, chips, in place of mayo, or as a veggie dip. Barb L.

Yield: 8-10 servings


2 Tbsp tahini (sesame-seed paste)

1 Tbsp fresh lemon juice

1 tsp ground cumin

1 tsp Flying Olive Single Varietal Extra Virgin Olive Oil + 1/2 - 1 tsp Flying Olive Garlic, Lemon, Chipotle (a little spicy), Harissa (medium spicy), Cayenne Red Chili (HOT!), a Single Varietal of Choice, or a Combination of Extra Virgin Olive Oil, more for drizzling, if desired

1/4 tsp salt, more to taste

1 (15-ounce) can pure pumpkin (be sure it says 100% pumpkin)

1 garlic clove, roughly chopped

2 Tbsp chopped fresh flat-leaf parsley

1 Tbsp pepitas (pumpkin seed kernels), toasted (optional)

Paprika for garnish



Place tahini, lemon juice, cumin, 1 tsp Flying Olive Single Varietal Extra Virgin Olive Oil, salt, pumpkin, and garlic in a food processor, and process until smooth. If it is too thick, add a tsp of water, one at a time, until it reaches the desired consistency.


Add the parsley; pulse until blended. Taste. Add a 1/2 - 1 tsp Flying Olive Extra Virgin of Choice, spicy or not. Taste and adjust seasonings.

Spoon hummus into a serving bowl; sprinkle with the pepitas, paprika, and a drizzle of Flying Olive EVOO of Choice. Serve with pita bread, sweet potato chips (shown in photo), corn chips, or black bean chips.


Submitted by Barb L.