Pumpkin Hummus with Go Raw Sprouted Pumpkin Seeds

Pumpkin Hummus


Serves 4

vegan, gluten-free, nut-free


  • 2 cloves of garlic
  • 1 cup cooked chickpeas
  • ½ cup Go Raw Sprouted Pumpkin Seeds, plus more for topping
  • ¼ cup canned pumpkin
  • ⅛ cup tahini
  • juice of 1 lemon
  • 1 tsp cumin
  • 1 tsp nutmeg
  • salt & pepper, to taste
  • 2 tbsp of olive oil separated into 2
  • ½ tsp red chili flakes
  • 5 sage leaves


  1. Add the garlic, Sprouted Pumpkin Seeds, cooked chickpeas, pumpkin, tahini, lemon juice, cumin, nutmeg, salt, and pepper to a food processor. With the motor running, add 1 tbsp of olive oil. Add water to thin to the desired consistency.
  2. Taste the hummus and adjust flavors to your personal preference (i.e. more lemon, more salt, etc.).
  3. Plate the hummus. Top with additional tablespoon of olive oil, chili flakes, sage leaves, and a sprinkle of Sprouted Pumpkin Seeds. Finish with salt and pepper. Store in an airtight container in the refrigerator for three days.

Recipe and photo by Dana Plucinski