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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Beet Pumpkin Lemon Hummus

Hummus 3 Ways — Pumpkin, Beet & Lemon Hummus

Recipe Blog Post




Savory Pumpkin Hummus

2 tablespoons lemon juice

2 tablespoons tahini

3-5 cloves of garlic

1 can chickpeas (garbanzo beans) drained and rinsed

1 cup pumpkin puree

2 teaspoons Extra Virgin Olive Oil (EVOO)*

1 teaspoon ground cumin

¼ teaspoon cayenne pepper (more to taste)

¼ cup toasted pumpkin seeds

1 pinch paprika

¼ cup dried cranberries (chopped)

O&V Pumpkin Seed Oil to drizzle *


Beet Hummus

1 package cooked beets (8 oz)

3-5 cloves of garlic, peeled

1 cup black beans, drained and rinsed

¼ cup tahini

1 teaspoon ground cumin

½ teaspoon salt (more to taste)

2 tablespoons lemon juice (more to taste)

2 tablespoons Aged balsamic vinegar *

1-2 tablespoons O&V Extra Virgin Olive Oil (EVOO) *


Lemon Hummus

1 (15 oz) can of Chickpeas (garbanzo beans) (drained, reserve a little of the liquid)

2 cloves garlic, crushed

1 teaspoon ground cumin

½ teaspoon salt

3 tablespoons O&V Lemon Olive oil *

Zest of one lemon

Lemon Juice to taste





Savory Pumpkin Hummus

Pulse lemon juice, tahini, garlic and salt in a food processor until smooth. Add chickpeas and EVOO and pulse till smooth. Add pumpkin, cumin, cayenne and process till well blended. Transfer to a container and refrigerate for at least 2 hours to let the flavors combine.

Fold in pumpkin seeds and dried cranberries. Garnish with a drizzle of pumpkin seed oil and a sprinkle of paprika


Beet Hummus

Pulse the beets, garlic, black beans in a food processor until fine. Add tahini, cumin, salt, lemon juice and balsamic vinegar and puree until smooth.

Drizzle in the EVOO in a slow stream while the processor is running.

Taste, and adjust salt and lemon juice as needed.


Lemon Hummus

In a food processor combine the beans, garlic, cumin, salt and olive oil. Blend on a low speed gradually adding the reserved liquid till the desired consistency is achieved. Add lemon juice to taste and fold in half the lemon zest. Garnish with remaining lemon zest, a little drizzle of lemon EVOO.


Serve all three with whole wheat pita bread, sliced radishes, carrot and red pepper sticks.




* I always love to use the high-quality products from our Oil & Vinegar franchise, and in these recipes, you will definitely taste the difference. The single estate EVOO and the Aged Balsamic add depth of flavor to the hummus. I particularly love the added layer of citrus from the Lemon EVOO and the Austrian Pumpkin Seed Oil adds a delicious nutty flavor. You can substitute products if you like, just remember to the better the quality of your ingredients, the healthier and tastier your dish will be.





Categories: Appetizer, Snacks & Sides, Lemon EVOO, Aged Balsamic, Pumpkin Seed Oil, Hummus, Lemon, Beet Hummus, Pumpkin Hummus, Cranberries, Chickpeas, Cumin, Tahini, Garbanzo Beans, Pita Chips


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