Curried Pumpkin Hummus

Looking for the perfect appetizer recipe to have in your back pocket for that Halloween potluck or Friendsgiving gathering? (Not literally in your back pocket, of course, because that would be messy.)

Well, look no further. Curried Pumpkin Hummus has it all. Flavor, heartiness, flavor, color, and flavor. Okay, fine. Especially flavor. 

I adore this pumpkin hummus recipe. It’s not too pumpkiny tasting – I didn’t want it to be, because a savory dip that tastes of pumpkin didn’t sound terribly appealing to me. But it’s not a wimpy amount either. It’s Goldilocks-y. Just right. 

And then we have curry powder. I love how it adds so much kicky flavor to this hummus, plus helps with that vibrant hue. 

This curried pumpkin hummus is good with most any traditional dipper you throw at it – pita chips, tortilla chips, veggies … 

Oh, and if you want to have fun with it, you can totally smooth it on a plate the shape of a pumpkin and add a celery “stem.” 

(I hope your celery is prettier than mine, but you get the idea). 

You can even surround your pumpkin with blue-corn tortilla chips for the full-on Halloween effect, if you like. 

That’s kinda fun, right?

Or, just add to a bowl and eat with a spoon.

Not really.

Okay, maybe a little.

Prep: 10 mins

Total: 10 mins

Curried Pumpkin Hummus

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Harvest hummus to the fall potluck rescue! This easy app is perfect to bring along to parties, or just keep a batch in the fridge to enjoy for yourself.

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Ingredients

• 1 15-ounce can chickpeas, drained (but reserve the liquid!)
• 1/3 cup pumpkin puree
• 1/3 cup tahini
• 1/4 cup freshly squeezed lime juice
• 2 medium cloves garlic (peeled)
• 1 to 3 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon pure maple syrup
• 1/2 teaspoon kosher salt + more to taste

Optional garnishes/toppings:

• Pumpkin seeds
• Cilantro
• Parsley
• Olive oil
• A celery stick for a pumpkin stem if you like!

Instructions

• Add chickpeas, pumpkin, tahini, lime juice, garlic, 1 teaspoon curry powder, cumin, pure maple syrup, and 1/2 teaspoon kosher salt to the pitcher of a high-speed blender. Puree, adding reserved chickpea liquid a couple of tablespoons at a time until the hummus is still thick but flowing smoothly. Taste and add additional curry powder and salt if desired. Continue to puree until very smooth, about 2 more minutes. Smooth into a bowl or onto a plate and garnish as desired.
• Keeps covered in the refrigerator for 3-4 days.