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10-minute Protein-rich Pumpkin Hummus

  • Author: Serena Poon


  • 1 15-ounce can cannellini beans
  • 2/3 cup pureed pumpkin, unsweetened (roasted optional)
  • 2 TB lemon juice
  • 2 TB tahini
  • ½ tsp Himalayan pink salt
  • ½ tsp ground cumin
  • ¾ tsp smoked paprika
  • ¼ tsp cinnamon
  • Pinch fresh ground black pepper, to taste
  • ¼ tsp cayenne pepper (optional)
  • 2 TB extra virgin olive oil
  • 2 cloves garlic, finely chopped or minced
  • 5 sprigs of fresh thyme, destem and reserve leaves
  • Organic crudité, pita bread, gluten-free crackers (optional accompaniments)


  1. Rinse and drain cannellini beans
  2. In a food processor combine beans, pumpkin, lemon juice, tahini, salt, cumin, smoked paprika, cinnamon, and cayenne. Pulse gently until combined, then purée until creamy and smooth.
  3. In a small saucepan over medium heat, lightly saute the garlic with the olive oil until lightly golden in color.
  4. Add the thyme to the garlic and gently saute until aromatic and remove from heat.
  5. Add garlic and thyme mixture to the food processer and pulse to combine.
  6. Adjust seasoning to taste.
  7. Serve immediately for softer, lighter consistency. Refrigerate for 2+ hours for denser consistency.