Pumpkin White Bean Hummus

Erin Alderson

Pumpkin White Bean Hummus

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Makes 8 servings

1 clove garlic

2  15-ounce cans of white beans, such as cannellini, drained and rinsed

1⁄4 cup plain Greek yogurt

1 cup pumpkin puree

3 Tablespoons olive oil, plus more for drizzling

1 Tablespoon lemon juice 1⁄2 teaspoon cumin

1⁄2 teaspoon coriander

1⁄4 teaspoon sea salt

1⁄4 teaspoon black pepper

Toasted pumpkin seeds (optional)

Smoked paprika (optional)

Serve this Pumpkin White Bean Hummus with pita wedges or veggies. For more seasonal vegetarian recipes, check out Erin Alderson’s site at naturallyella.com.


1. Place garlic in a food processor and pulse until broken into small pieces. Add remaining ingredients and continue to pulse until well combined.

2. Place hummus in a serving dish and drizzle with olive oil. Finish with a sprinkle of pumpkin seeds and smoked paprika.

Per Serving:

Calories: 176

Carbohydrates: 24 g

Fat: 6 g

Protein: 8 g

Fiber: 5 g

Active Time: 10 minutes

Total Time: 10 minutes