Be Well Recipes: Halloween Pumpkin Hummus

Nothing says “Halloween” like a pumpkin! Before heading out to the witching hour, eat a scoop of protein-packed pumpkin hummus and veggies. Eating protein before your Halloween celebrations can keep indulgent cravings under control (looking at you, trick-or-treat candies!) This nutrient-dense snack will help you make it through your scary evening.

Speaking of scary – there has been lots of talk about the anti-nutrient lectin lately. Lectins show up in this pumpkin hummus recipe, but there are simple ways to ease their effects. By cooking beans with a pressure cooker and soaking seeds, you are reducing the lectins that contribute to GI issues and leaky gut. Don’t be afraid – though these foods contain lectin, they are also full of needed nutrients. Pumpkins boast vitamin A, C, and Bs in addition to minerals and fiber. Their seeds also contain protein, iron and other minerals – all needed for optimal health!

This recipe is very forgiving so experiment to satisfy your taste buds. Add more or less pumpkin to taste, and play around with additional spices (like pumpkin pie spices) to make it yours.

Pumpkin Hummus


1 ½ cups of cooked organic garbanzo beans (Soak your beans for 8-24 hours and if you are feeling more adventurous, give sprouting a try!)
½ cup roasted organic pumpkin (or other winter squash)
2 Tbs lemon juice
2 Tbs extra-virgin olive oil
¼ cup tahini paste
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1/2 tsp ground cinnamon
⅛ tsp smoked paprika
Salt and pepper, to taste
Roasted Pumpkin Seeds (see below)


1) Place the ingredients in a food processor and puree. Add water (or reserved cooking liquid if you cooked the beans from scratch) until you get the consistency you want.

2) Cover and puree again until smooth. Season to taste with salt and pepper.

3) Serve in a bowl, topped with olive oil drizzle, hot sauce, and roasted pumpkin seeds. Eat with vegetables and/or almond flour crackers.

Roasted Pumpkin Seeds


Pumpkin seeds from one pumpkin
1 Tbs olive oil
Salt, pepper


1) Clean seeds. Soak 8-24 hours (or sprout, if you desire!)

2) After soaking, pat dry. In a bowl, add olive oil, salt and pepper (and any other spices you want) and coat all of the seeds.

3) Preheat oven to 325 degrees. Spread seeds evenly onto a baking sheet and roast for 10 minutes. Remove the seeds and stir, then return to oven for another 8-10 minutes. (Watch the seeds at this point to make sure that they don’t burn!)

4) Taste-test to see if seeds are roated to your liking. Remove. Top your hummus with a generous helping and eat.  


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