spicy pumpkin hummus.

Let’s bathe in this hummus and call it a day.


You know, for the amount of things I’d like to bathe in on this blog, I’d be one grimy person.  But, whatever.  I made something with pumpkin.  That is NOT sweet.  Whodathunkit, right??

And I even waited until it was close to fall.

Although it sure as heck doesn’t feel like it.  I mean, c’mon 80 degree weather, you’ve been here long enough.  The only heat I want now is in this dip.  And trust me, it does have heat.  The most perfect amount.

I was searching everywhere for some accompaniments to go with the cheeseboard I made for my family’s annual Oktoberfest this past weekend.  I knew wanted something that screamed autumn, but because I had the idea of making apple butter in my mind, I wanted something savory.  And hummus came to  mind.  Because, why not, right?

Plus I’ve always wanted to make hummus. I even purchased a big bottle of tahini about a year ago and when it came close to its expiration date, I started drizzling it on top of some breakfast sweet potatoes that I loaded with bananas and blueberries.  While this was super yummy, it wasn’t hummus.  But for some reason I was thinking making hummus was going to be this long torturous tasks.  That had a bazillion steps.

Boy was I wrong.

This was literally “throw everything into your food processor and turn it on” and BAM. Hummus.  In all it’s spicy, pumpkin glory.  So, it’s just another thing I’ve added to my repertoire and another thing I will be making on my own.  Because I like simple.  And this is simple.  And good.  Almost too good to share.  I’d be lying if I said I didn’t want to consume the entire contents in this photo.  Butttt, I may have just sneaked a serving or two.  And devoured it in a shorter time than it took to make it.  Which was like five minutes.

But no judging.


Spicy Pumpkin Hummus

  • 2 tbsp. lemon juice
  • 1/4 c. tahini
  • 1.5 tsp. minced garlic
  • 1 tsp. kosher salt
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 2 tsp. olive oil + more to top
  • 2 tbsp. chopped chipotle peppers in adobo sauce
  • 1 (15 oz.) can pumpkin puree
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked paprika + more to top
  • roasted, salted pumpkin seeds to top

Add the lemon juice, tahini, garlic, and salt into the bowl of a food processor.  Pulse together until it forms a paste.  Add the chickpeas, two tsp. of olive oil, and chipotle peppers and pulse until the mixture is smooth.  Add in the pumpkin puree and spices and pulse until well-combined.

Transfer the hummus to a bowl and swirl the top of it with the back of a spoon*.   Drizzle a little olive oil on top and then sprinkle with paprika and roasted pumpkin seeds.  Serve.

*If you don’t plan on serving immediately, just transfer to an airtight container and refrigerate until you are ready to serve.




What’s everyone’s favorite type of hummus?  And what do you use as a vehicle to get it form bowl to mouth.  The quickest way possible?


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