Pumpkin Hummus


  • 1 15-ounce can chickpeas, drained
  • 1 cup organic pumpkin purée
  • ¼ cup tahina paste (or tahini)
  • 2 small garlic cloves, roughly chopped
  • 1 teaspoon honey
  • 1 teaspoon sriracha seasoning
  • ¼ teaspoon fresh cilantro, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • Toasted pumpkin seeds for garnish
  • 1 teaspoon Ty Ling Sesame Oil


  1. In a food processor, add the garbanzo beans, pumpkin purée, and tahina paste and pulse until smooth.
    Add in the garlic, honey, sriracha seasoning, and cilantro and pulse another 20 seconds.
  2. From the top of the processor, pour in the olive oil and Ty Ling sesame oil pulse until puréed and hummus is a creamy texture.
  3. Taste for seasoning and add a pinch of salt and pepper. When ready to serve, drizzle with Ty Ling Sesame Oil if so desired and top with toasted pumpkin seeds for garnish.
  4. Serve hummus with your favorite crackers or fresh cut veggies.