If you were like us growing up, pumpkins were for carving and pie. But as we began to understand the versatility of pumpkin in the kitchen, there was no looking back. This Pumpkin Tahini Hummus Dip, which is made with white cannellini beans instead of chickpeas for a purer vegetable flavor, is the real deal. It infuses smoky flavors (thank you, smoked paprika!) with pumpkin’s savoriness in a dip that comes together in 15 minutes. Serve with Terra sweet potato and beet chips or crackers.


  • Juice from 1 large lemon
  • 1-2 garlic cloves
  • ¾ tsp kosher salt, plus more to taste
  • ¾ cup Soom Tahini
  • ½ cup ice-cold water, plus more if needed
  • 1 15-ounce can white beans, drained and rinsed
  • 2/3 cup pumpkin puree (unsweetened, not pie filling)
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika, plus more to taste
  • Pinch of cayenne pepper
  • Pinch of cinnamon, optional
  • Pinch of nutmeg, optional
  • Pepitas (pumpkin seeds), optional
  • Pomegranate seeds, optional



  1. In a food processor or high-powered blender, combine the lemon juice, garlic, and tahini and blend until the mixture is thick and creamy. Make sure to stop and scrape down any tahini stuck to the sides and bottom of the processor as necessary. The tahini will seize up. Add ¼ cup ice-cold water at a time until reaching ½ cup, blending until the mixture is super smooth, creamy, and pale. It should be on the thicker consistency, but feel free to add more ice-cold water 1 tbsp at a time. 
  2. Add in white beans and pumpkin puree, scraping down the sides of the processor as necessary. 
  3. Stir in 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and a pinch of cayenne pepper. Taste and adjust if necessary.
  4. To serve, scrape the hummus into a serving bowl or platter, and use a spoon to create a swoosh on top. Top with a drizzle of olive oil, fresh chopped parsley, and a pinch of smoked paprika. To elevate the dish further, top the hummus with cinnamon and a small pinch of nutmeg.
  5. Leftover hummus keeps well in the refrigerator in an air-tight container for up to 5 days. When ready to eat leftover hummus, add in 1 tbsp ice-cold water and a sprinkle of salt.
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