Cook's Corner

Pumpkin Hummus


Pumpkin hummus.1 cucumber

15-ounce cans drained chick peas (garbanzo beans)

15-ounce can pumpkin

2 tablespoons tahini

2 cloves garlic, peeled

1½ tablespoon lemon juice

1 teaspoon ground cumin

¼ cup olive oil

¼ teaspoon paprika

cups low-fat or fat-free plain yogurt

Vegetable sticks or whole wheat crackers


  1. Cut the cucumber in half, slice lengthwise, and peel to make stripes.
  2. Combine all the ingredients, except the cucumber, in a blender or food processer and blend until smooth.
  3. Add more olive oil if the mixture is thick.
  4. Put the hummus on a plate or in a shallow bowl and use the back of a spoon to form a pumpkin shape.
  5. Add the cucumber to make pumpkin stem.
  6. Serve with the vegetable sticks or whole wheat crackers.

Makes 8 servings

Safety tip: To prevent injuries, an adult should supervise use of the blender or food processor.