Pumpkin Hummus Recipe
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This pumpkin hummus recipe is a healthy appetizer that highlights the flavors of fall with some of my favorite seasonal spices.
Fall is the season of pumpkin snacks, and I just can’t get enough of them.
I recently highlighted 20 of my favorite pumpkin recipes. Most of them are sweet snacks and desserts, while a few are savory main dishes. I’m adding an appetizer to the mix with this pumpkin hummus recipe. It’s smooth, savory, and sweet, and the flavors are inspired by a new store in town.
We recently welcomed Cost Plus World Market to Massachusetts. I’m lucky to be working with them to highlight the store’s grand opening, and I joined several Boston-area bloggers at a special event at the store last week. You should have seen the bunch of us, oohing and ahhing at all the unique furnishings, kitchen gadgets, and home decor items as we wandered around the store. I don’t think any of us made it unscathed through the international chocolate aisle.
I used my visit to World Market as an excuse to refresh my spice cabinet. This store is known for its variety of high-quality spices, and I wasn’t disappointed. I stocked up on Saigon cinnamon, nutmeg, cumin, pink Himalayan salt, and sesame seeds. It may sound like an unusual combination, but I used all these flavors to put together this delicious pumpkin hummus. It’s a unique appetizer that tastes great with chips, apple slices, or vegetables strips.
I also found a beautiful blue serving dish and some new cloth napkins at World Market. You can see them in action in the pumpkin hummus image at the top of this post.
The prices are very reasonable across all departments of the store, so I know I’ll be back often. This is a great new addition to the Boston-area retail scene. I think I’ll be doing a lot of my holiday shopping here. 🙂
Pumpkin Hummus Recipe
- 1 tbs sesame seeds
- 2 tbs olive oil
- 1 3/4 cups chickpeas
- 1 cup pumpkin puree
- 2 tbs pure maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cumin
- 1/2 tsp salt
- 1 tbs . water if needed
- In a high-powered blender or food processor, blend the sesame seeds, olive oil, and chickpeas. (Note: Grind the seeds first in a spice grinder or coffee grinder for smoothest results.)
- Add the pumpkin puree, maple syrup, cinnamon, nutmeg, cumin, and salt. Blend until smooth. Add the water if you want it a little thinner.
- Taste the hummus and adjust the seasonings. This isn’t an exact science, so you’ll want to play with the proportions to get a flavor you love.
- Transfer the mixture to a serving dish and serve with crackers, tortilla chips, or vegetable strips. Store leftovers in an airtight container in the refrigerator.
Pumpkin Hummus Recipe Price Breakdown
This recipe costs a total of $2.03, or $.13 per serving (2 tablespoons). Try this delicious, affordable pumpkin hummus to celebrate fall with a healthy appetizer.
Did you use canned chick peas?
Casey, I usually cook my own chickpeas, but this recipe can be made with canned chickpeas as well.
Ok, great! I’d like to make them myself. So, would I just soak them as directed or do you cook them in a certain way? Thanks for your help! Longtime hummus lover – first time maker ☺️
I’m glad you’re giving it a try! Buy a package of dried chickpeas and follow the directions on the package. Typically, you soak them overnight, then drain and rinse. Boil a pot of water and add the chickpeas. Let them simmer for an hour or more (until they’re tender). Let me know how it goes.
Yum! I was planning to make hummus today… I’ll have to try this variation. 🙂