• 1 can (400 grams) chickpeas drained and rinsed
  • 1 cup (150 grams)
  • pumpkin puree
  • 2 tablespoons tahini
  • 2 cloves garlic
  • 1 lemon juiced
  • 1 1⁄2 tablespoon extra virgin olive oil



  1. Garnish
  2. Pumpkin seeds Cranberries
  3. Extra virgin olive oil
  4. Place all the ingredients into a food processor and blend until smooth and creamy, scraping down the sides as needed.
  5. Add more olive oil or water if it’s too thick. Taste and adjust seasonings.
  6. Place the savory pumpkin hummus in a shallow bowl, add pumpkin seeds, cranberries, and extra virgin olive oil.
  7. Serve immediately on La Coco C sourdough or cover and refrigerate for up to 4 days.