pumpkin hummus


This hummus is perfect for fall and looks uber cute served in an empty pumpkin.


  1. Scoop the seeds out of your pumpkin. (Save them to eat later!)

  2. Put the lard or tallow in your pumpkin, and roast in the oven around 350-375 for at least an hour.

  3. Boil your chickpeas in water until they're very soft. Then drain.

  4. Roast your garlic with its skin on until it's soft.

  5. Once your pumpkin is completely soft, remove it from the oven, and scoop out the meat.

  6. Add the pumpkin, chickpeas, tahini, garlic cloves, some olive oil, some salt, and some lemon juice to a food processor.

  7. Blend and add more olive oil/salt/lemon juice to taste. Keep blending until completely smooth.


  • 1 small pie pumpkin

  • 1 8-oz can chickpeas, drained and rinsed

  • 1/3 c olive oil

  • 1 tbsp tahini

  • 2 clove garlic

  • salt

  • 1 tsp lemon juice

  • 1 tbsp lard or tallow