A Fantastic Fall Snack!

Living Well

Chef Mark Shoopman prepares an Autumn Pumpkin Hummus. Try it with chips or veggies- they’re both delicious! Here’s the recipe.

Autumn Pumpkin Hummus

“Welcome the fall season with this healthy pumpkin hummus”

By Certified Executive Chef Mark Shoopman, CEC, CFBE


1-15oz. can Garbanzo beans, drained

1-15oz. can Pumpkin puree (not pumpkin pie filling)

2 cloves Fresh garlic

1 each Fresh-squeezed lemon juice

1 teaspoon Cumin

½ teaspoon Cayenne pepper (optional)

½ teaspoon Ground nutmeg

4 Tablespoons Tahini

2 tablespoons Extra virgin olive oil

1 teaspoon Salt (more if desired)

As desired Ground black pepper

As desired Sun dried cranberries

3 tablespoons + Maple Syrup

*Chips & Veggies Pick your favorites! The cinnamon pita ones go great!


Drain the garbanzo beans reserving the liquid to thin the recipe to your liking.

Peel the garlic and put into a food processor and pulse it a few times to chop it up. Then, add the beans and puree for a few seconds. Add the remaining ingredients and puree until smooth. Add some of the garbanzo liquid, if you like, to smooth until the desired consistency.


Spoon the Pumpkin Hummus into a decorative container of your liking and thoroughly chill. For service, drizzle with a little honey or maple syrup, and sprinkle with a little cinnamon, sun dried cranberries, and chopped parsley. Serve with your favorite chips.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

3-Day Forecast

Trending Stories