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Pumpkin Hummus

Hummus is a seriously addictive food. And when you add in a special twist? Even more so. I ate this straight up with a spoon, and I’m not ashamed to admit it. Of course, it also works well with the usual suspects – veggies and crackers, spread for a sammich, etc.

I love this dip. I have had a long time affair with the sexy combination of sweet and heat. The creaminess of the chickpeas coupled with the sweetness of the pumpkin, along with a little kick of heat make for one crazy combination of addictions.

I take advantage anytime I can make a dish with a squash like pumpkin; it is rich in vitamin C, vitamin A, potassium and magnesium, plus it has anti-inflammatory properties. I heart anti-inflammatory foods!

Here's what you need:
2 ½ cups cooked chickpeas
½ cup pureed pumpkin
¼ cup water
2 garlic cloves, minced
2 tbsp lemon juice
2 tbsp olive oil
1 heaping tbsp tahini
1 tsp cumin
¼ tsp cayenne pepper
salt to taste
  1. Place chickpeas, garlic, lemon juice, water, and tahini in a food processor. Whirl until smooth. Add pumpkin and seasonings. Whirl to combine.
  2. With motor running, drizzle in oil until blended. Give it a little taste test and add more seasonings or lemon juice as needed.


  1. Ummm, love me some pumpkin! I am SO going to try this! Just started making my own hummus and I am IN LOVE!


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