Moroccan-Spiced Pumpkin Hummus
Prep time
Cook time
Total time
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.
Recipe by Go Dairy Free at