Moroccan-Spiced Pumpkin Hummus


Recipe Update! This pumpkin hummus is a guest post and recipe from Robin Robertson. Robin has penned over 20 plant-based cookbooks, including her latest vegan titles: Vegan Without Borders, Hot Vegan, and The Nut Butter Cookbook

Beginning with Halloween on through to New Year’s Eve, there will no doubt be many occasions when you’ll need a quick and easy dip to serve with your favorite crackers or crisps. For a tasty new spin on a classic spread, try this Moroccan-spiced pumpkin hummus.

Moroccan-Spiced Pumpkin Hummus (Naturally Dairy-Free + Gltuen-Free Recipe)

It’s made with the usual hummus base of chickpeas, tahini, and garlic, but that’s where the similarity ends. Fragrant spices including ginger, coriander, and cinnamon signal that this is no ordinary recipe. A generous amount of solid-pack canned pumpkin, gives the dip a lovely color and flavor, as well as nutrition. With a small amount of cayenne, this pumpkin hummus isn’t especially hot, but if you prefer great flavor without any heat, just leave out the cayenne entirely.

This pumpkin hummus goes together quickly, but plan to make it in advance to give the flavors time to bloom. A sprinkling of chopped pistachios [optional if you prefer a nut-free dip]adds a festive and flavorful crunch.

Special Diet Notes: Moroccan-Spiced Pumpkin Hummus

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally food allergy-friendly.

5 from 1 reviews
Moroccan-Spiced Pumpkin Hummus
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This colorful and spice-happy take on hummus will turn heads and wake up taste buds at your next gathering. Serve with pita chips or your favorite crackers. Recipe reprinted with permissions from Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less by Robin Robertson © 2011. Published by Andrews McMeel Publishing.
Serves: 2 cups
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • ½ teaspoon turmeric
  • ⅛ teaspoon cayenne
  • ¼ teaspoon sugar
  • 2 tablespoons tahini
  • 1 cup cooked chickpeas
  • 1 cup pumpkin puree
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped pistachios, for garnish (omit for nut-free)
  1. Heat the oil in a skillet over medium heat. Add the garlic, ginger, coriander, cinnamon, allspice, turmeric, cayenne, and sugar and cook for 1 to 2 minutes.
  2. Stir in the tahini and chickpeas, then remove from the heat.
  3. Stir in the pumpkin, lemon juice, salt, and pepper.
  4. Transfer the mixture to a food processor and process until smooth.
  5. Transfer to a shallow serving bowl and sprinkle the pistachios on top, if using.
  6. Serve immediately, or cover and refrigerate until needed.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. When I make hummus, I use canned chickpeas for convenience/time sake. If I’m using canned chickpeas, do I still need to cook the other ingredients first? Just curious what the purpose of cooking them is?

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