Pumpkin Hummus

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
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  • 1 sugar pumpkin
  • 2 cans (32 oz.) BPA free Chickpeas (or use dried)
  • 4 cloves garlic
  • 1/2 tsp cinnamon (more to taste)
  • 1/4 tsp Himalayan or sea salt
  • 1/8 tsp black pepper (more to taste)
  • 1/2 cup (4 oz/ 125 ml) olive oil
  • 1/2 cup (4 oz/ 125 ml) water
  • 1/2 cup (4 oz/ 125 ml) tahini


  1. Roast sugar pumpkin by slicing off the top and removing seeds* and stringy flesh.
  2. Cut pumpkin into quarters.  Place flesh side down in a baking dish with 1” water on the bottom.
  3.  Roast at 425 degrees F (215 C) for 50-60 minutes until skin is dark and lifts easily off the flesh.  Scoop flesh into bowl and let cool.
  4. Drain and rinse canned beans then place in blender or food processor.  Add tahini, garlic, cinnamon, salt, pepper, water.  Blend at high speed and add olive oil while mixing.  Add additional olive oil or water as needed to get a thick smooth consistency.  Add more cinnamon or garlic as desired.
  5. Serve with cut up veggies, whole grain crackers (gluten-free like brown rice or quinoa are great) or as a spread for sandwiches.  I even like to add a spoonful to salads.  Keep refrigerated.
  6. Enjoy! *Save the seeds and roast for a yummy treat!

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Servings: 20 (5 cups)

  • Nutrition per serving:
  • Calories120
  • Fat9g
  • Saturated Fat1g
  • Cholesterol0mg
  • Sodium95mg
  • Carbohydrates9g
  • Fiber2g
  • Sugars1g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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