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Pumpkin Hummus

Pumpkin Hummus


Dips and spreads can be mysterious.  They are delicious, but are they nutritious? As many of you know, I avoid processed foods. A single weird ingredient in a store bought dip or spread can wreak havoc on my immune system and make all of my multiple sclerosis symptoms come out of the woodwork. Fortunately, I love to cook. Last week, I had a few friends over and I wanted to make sure all of the food was eatable for everyone, vegetarians, vegans, people laden with multiple food allergies, etc. I found some fun hummus recipes that incorporated fall veggies and were also bean free.  As a creative cook, I don't like to follow recipes exactly, so I came up with my own take, slightly strange, but delicious and nutritious. 
1 Cup Pumpkin Puree (pure pumpkin) 
2 Medium Sized Zucchini, peeled and chopped 
1/3 Cup Sunflower Butter (just sunflower seeds) 
Juice of One Lemon 
1 tsp. Cumin 
1 tsp. Garlic Powder 
1 tsp. Smoked Sea Salt (or whatever kind of salt) 
2 Tbs. Nutritional Yeast 
*Optional - Roasted Pumpkin Seeds
Put all ingredients in a food processor and mix until smooth.  Refrigerate until cold. *Top with pumpkin seeds. Serve with veggies or crackers.