Lemony Pumpkin Hummus: Three Ways

27 October 2016

What would be the fun in tripling down on pumpkin this week, without doubling the triple down dose with my pumpkin hummus? NO FUN. No fun at all. That is the only correct answer.

Well, fear not. I have three variations of my pumpkin hummus for you. To make it easy, the base of the hummus is all the same. The adaptations to each recipe come with the toppings. We eat with our eyes… as the saying goes. You can go from average at-home cook to super talented chef in your friends’ eyes just by giving a little more TLC to your food art and design.

There has been a lot of recipe testing going on in my kitchen over the past week. You can say that I am one of those people that views her family’s’ opinion as the one truth in this world. Luckily, I am surrounded by a family of ‘healthy’, somewhat explorative eaters. However, I do have some family members (I won’t point fingers) that would be happy with a combination of cereal, pizza, candy and sherbet as a balanced diet. Suffice to say, getting approval from these family members is the ULTIMATE goal. If I can crack the code to their insolent palettes, then I know I have struck gold.

Drum roll please. I have indeed struck gold with my lemony pumpkin hummus. Chickpeas and pumpkin are a match made in culinary heaven. The tartness from the lemon juice and zest, the creaminess from the pumpkin and the richness of the chickpeas all blend together to form a velvety, delicious, and quite PRETTY treat.

Note: I decided to opt for savory pumpkin hummus, but this recipe can be easily modified to make a dessert hummus. Pumpkin mousse anyone? (See what I did there?)

So you ask, how do you transform your pumpkin hummus into a delectable dip?

A few simple steps…..

Step 1: Remove the garlic

Step 2: Swap out olive oil for milder flavor fat (coconut oil or nut butter)

Step 2: Add honey or maple syrup (to taste). Start with 2 Tbsp. and add in small increments as you please.

Step 3: Add pumpkin pie type spices (think cinnamon, nutmeg, fresh grated ginger, vanilla)

Step 4: Toppings- roasted apples with cinnamon (YUM), candied pecans, dark chocolate shavings…. or whatever else your heart desires. To each his own when it comes to sweets.

Step 5: Try not to eat ALL the dip in one sitting! Sharing is caring 🙂

Lemony Pumpkin Hummus

Yield: 15 servings
Prep time: 15 minutes
Cook Time (for the toppings): 15 minutes


1 garlic clove
15-ounce can chickpeas
1 ½ cup homemade pumpkin puree (may use canned puree too)
¼ cup fresh lemon juice
1 Tbsp. lemon zest
1 Tbsp. extra virgin olive oil
¼ tsp salt
1 Tbsp. water


No cook topping: Dash of paprika, cumin and a few sprigs of parsley.
Version 1: Spiced Pumpkin Seeds and Pomegranate Seeds
Version 2: Balsamic Glazed Mushrooms and Onions
Version 3: Pesto Drizzle (Stay tuned for homemade recipe!)
(** Listed in order of ease)

Instructions for Base:

  1. 1. Drain and rinse the chickpeas.
  2. 2. Peel the garlic.
  3. 3. Add all of the ingredients to the bowl of a food processor, excluding the water.
  4. 4. Puree ingredients until well combined. Add water in 1 tsp increments to thin the spread to desired consistency (I like mine with 1 Tbsp. water).
  5. 5. Serve with your favorite toppings (spiced pumpkin seeds and pomegranate seeds, balsamic glazed mushrooms and onions, and pesto). A simple sprinkle of cumin and paprika (with or without parsley) can also do the trick!


Instructions for Toppings:

Version 1: Spiced Pumpkin Seeds and Pomegranate Seeds

Version 2: Balsamic Glazed Mushrooms and Onions

Version 3: Pesto Drizzle (Stay tuned for homemade recipe!)