Pumpkin hummus: It’s like autumn in a dip

Posted on October 26, 2014

G@H: Pumpkin hummus

We snack. It’s what we do while watching sports to blunt our anxiety. We particularly enjoy hummus. Hummus is satisfying and substantial. We make it ourselves, so it’s cheap and healthy. And, hummus is highly versatile. We can mix and match ingredients and have a little fun.

Besides football, pumpkin-related foods saturate our Octobers. So, we supposed, why not make pumpkin hummus? Finding no reason not to, we did. And, it worked with a savory fluffiness.


  • 2 tablespoons of olive oil
  • 2 tablespoons of lime juice
  • 1 tablespoon of maple syrup
  • 1 garlic clove
  • 1/2 teaspoon of salt
  • 1 teaspoon of rosemary, dried or fresh
  • 1 1/4 cups of pumpkin puree
  • A 15 ounce can of chickpeas, drained and rinsed


Put ingredients into a blender. We use a Blendtec. Blend for 45 seconds. Scrape down jar walls. Blend again for 30 seconds. Repeat if necessary for proper consistency. Serve with tortilla or pita chips.

Enjoy autumn.

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