Spiced Pumpkin Hummus

Do all vegetarians consume as much hummus as I do? I have enough hummus and bean dip recipes to fill a cookbook and am still concocting new ones on the regular. In addition to working my food processor to death, I’ll even occasionally pick up some Sabra from the store too. My fridge is almost never without some kind of creamy bean spread, and when it is, typically that means my food processor is spinning on the counter.

Even if I wasn’t a vegetarian needing a lot of legume-packed protein in my diet, I’d undoubtedly still be making and consuming hummus in mass amounts. Bean dips keep well spread on my on-the-go sandwiches and they’re perfect for entertaining company. When there’s always hummus in the fridge, you’ll never have hungry guests. Plus, it’s always a crowd-pleaser when you carry it along to other’s houses too.

My latest recipe was of course inspired by my autumn pumpkin craze. What better way to add an extra boost of creaminess and nutrition than with already creamed pumpkin. The cinnamon and chili sauce spice things up in complimentary way, while the mint adds just a hint of freshness.

If you need a last minute Thanksgiving idea, this is your hummus. I’m also sometimes last minute on things, hence why this post didn’t get written a couple weeks ago when I created this recipe with the pumpkin season in mind. But no fear, there’s little prep. required, and like most hummus varieties I’m a fan of, it whips up in no time. Plus, the full-flavored hummus pairs perfectly with all kinds of snacks, making it a great start to any holiday gathering. If this doesn’t get on your list for Thanksgiving, there’s still many more holiday events to come. Or, forget it as a party app. altogether and go with my favorite usage, a generous slather on top of a meaty veggie burger. Mmmhmm.

Spiced Pumpkin Hummus


  • -15.5 oz. can chickpeas, drained and rinsed
  • -1 1/3 cup pureed pumpkin
  • -1 garlic clove
  • -1/4 cup sesame tahini
  • -1 Tbsp. garlic chili sauce
  • -1 tsp. cinnamon
  • -1 Tbsp. mint, optional
  • -1/2 tsp. salt plus an extra dash


  1. Pulse garlic in food processor. Add remaining ingredients. Puree until smooth, adding water if needed to thin.
  2. Serve on sandwich or with pita or corn chips. Or, use as a topping to falafel or veggie burgers.

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  • Reply
    November 19, 2011 at 6:02 am

    Love this concept… can’t wait to try it… I bet its really yummy and an awesome autumn party appetizer.. Thank you

  • Reply
    November 19, 2011 at 7:42 am

    Hummus is great! I love how many different combos there are for it…a few weeks ago, I made a black bean hummus, and I plan to try this pumpkin one too.

  • Reply
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