`Pumpkin Hummus with Pomegranate Molasses and Sunflower Seeds - Olive Oil Times

Pumpkin Hummus with Pomegranate Molasses and Sunflower Seeds

Check out this recipe for sweet and robust pumpkin hummus with just a touch of tangy pomegranate molasses and crunchy sunflower seeds.
Pumpkin Hummus with Pomegranate Molasses and Sunflower Seeds
Pumpkin Hummus with Pomegranate Molasses and Sunflower Seeds
Sep. 5, 2020
Paul Kostandin

As fall approaches, we start to see pump­kin and pump­kin spice mak­ing its way into so many of our favorite every­day prod­ucts. While this pump­kin hum­mus def­i­nitely fits that bill, it will quickly become a favorite on your table, and you may find your­self search­ing for canned pump­kin year-round! 

This light and fluffy hum­mus is both famil­iar and alto­gether new. The pump­kin fla­vor shines through with the help of a touch of pump­kin spice and com­pli­ments the sweet/tart pome­gran­ate molasses. If you can’t find pome­gran­ate molasses at your local gro­cery, try sub­sti­tut­ing just a touch of maple syrup or reg­u­lar molasses.

The recipe works well with a robust, spicy, extra vir­gin olive oil to off­set the sweet pump­kin notes and spice notes from the pump­kin pie spice!


Pumpkin Hummus with Pomegranate Molasses and Sunflower Seeds

Course: Appetizers, SnacksCuisine: Mediterranean, American


Prep time



Rich and creamy chick­pea hum­mus with just a touch of pump­kin and pie spice. Topped with sweet/sour pome­gran­ate molasses and crunchy, toasted sun­flower seeds.


  • For Hummus
  • 1canGarbanzo Beans, drained

  • 3/4cupTahini

  • 1/4cupWater

  • 2tbspLemon Juice

  • 1/2cupCanned Pumpkin

  • 1/4tspPumpkin Pie Spice

  • 2tbspExtra Virgin Olive Oil

  • 1tspSalt

  • For Garnish
  • 1tbspPomegranate Molasses

  • 1PinchPaprika

  • 1tbspToasted Sunflower Seed Kernels

  • 1tspOlive Oil


  • To Make the Pumpkin Hummus
  • In a food proces­sor or blender, com­bine the gar­banzo beans, pump­kin puree, pump­kin pie spice, salt, extra vir­gin olive oil, lemon juice, and water. 
  • Blend these ingre­di­ents until they are com­pletely smooth. 
  • Add the tahini to the food processor/blender and con­tinue to blend until the mix­ture thick­ens. 
  • Transfer the hum­mus to an air­tight con­tainer and reserve in the refrig­er­a­tor until ready to use. 
  • To Plate
  • Spoon the hum­mus into a serv­ing bowl. 
  • Using the spoon and work­ing in a cir­cu­lar motion, cre­ate an inden­ta­tion in the cen­ter of the hum­mus. 
  • Sprinkle a bit of paprika on each of the four sides of the hum­mus bowl and top with pome­gran­ate molasses, olive oil and seed blend. 
  • Serve with warm pita and sliced veg­gies.


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