Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Pumpkin Hummus

Pumpkin fields are showing off the color orange these days. I like to freeze fresh pumpkin puree in fall to have it ready to cook with in winter. So many great things you can make with pumpkin.
I never was quite convinced that I could learn to like hummus but I do like this one made with pumpkin. I made my own tahini which is really easy to make.
Serve hummus with vegetables, pita chips, or your favorite crackers. A delicious treat when serving snacks to company.
  • 2 tablespoons lemon juice
  • 3 tablespoons tahini
  • 1 clove of garlic, minced
  • 1/2 teaspoon salt
  • 1 can (540 ml/ 19 oz) chickpeas
  • 1 tablespoon olive oil
  • 2/3 cup pumpkin puree
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1/2 teaspoon hot sauce, add more if you like it hot and spicy.
  1. In food processor or blender pulse together lemon juice, tahini, garlic and salt until smooth, scraping sides occasionally.
  2. Add chickpeas and olive oil. Pulse until smooth.
  3. Add pumpkin, cumin, ginger, and hot sauce, pulse until smooth and well blended, scraping sides a couple of times.
  4. Store in a closed container and refrigerate until time of serving.
  5. Yield: 2 cups


  1. What a great idea to add pumpkin to the hummus!!! Perfect for Thanksgiving.

  2. Where can I find tahini and what is it actually? I would also appreciate some guidance on how to cook and freeze pumpkin. Thanks!

    1. Tahini is toasted sesame seeds and oil ground up into a somewhat thinner paste like substance in the food processor, I used olive oil but you can use canola or grapeseed as well.
      You can purchase tahini in the grocery stores, most likely in the ethnic aisle.

      I cut washed pumpkins in half and roast them covered in a 375 oven until tender when pierced with a fork. I prefer using the smaller pie pumpkins because they have a better texture, are more meaty (others seem more 'watery') and have brighter orange flesh. I scrape out the seeds and membranes and then scoop out the pulp and that's your pumpkin puree. If you want to use the seeds for toasting then scrape them out before baking the pumpkin. I freeze it in ziploc bags in 2 or 4 cup measures. If it's frozen this way it lays flat and you don't need as much freezer space..and that's always a good thing for me:)

      I hope this answers your questions.

    2. Roasting a pumpkin is easy to do, and boy, is there ever a difference between fresh pumpkin and canned. I found that out when I cut up a pumpkin and roasted it, just to see what would happen. The hard shell becomes soft, the flesh is easy to scoop out, and the taste is wonderful. Really nothing like the canned stuff.


Note: Only a member of this blog may post a comment.