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.
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.
- 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)
- 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.
- Stir in the tahini and chickpeas, then remove from the heat.
- Stir in the pumpkin, lemon juice, salt, and pepper.
- Transfer the mixture to a food processor and process until smooth.
- Transfer to a shallow serving bowl and sprinkle the pistachios on top, if using.
- Serve immediately, or cover and refrigerate until needed.