pumpkin spice hummus

Since I already gave it away with the title, I won’t make you guess.

Pumpkin hummus.  A sweet, spiced, dessert-like hummus.   


Believe me, I was a skeptic too, up until adding the last scoop of pumpkin, a little more cinnamon, and a pinch of clove.  It took awhile to get the flavor juuust right.

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It’s always weird to think about a food that is typically savory or sweet, in the opposite way.  Like savory oatmeal or savory nut butter.  In a sense, it just doesn’t seem right.  But that’s just because it deviates from the norm.

And who likes to be in the norm?

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I went out on a limb with this.  I was all ready to plug my nose, and gag it down with apple slices, if it didn’t turn out. 

Maybe the best thing to do is not think of it as hummus, but maybe just dip.

Pumpkin spice dip. 

Have you ever had cream cheese pumpkin dip?  Take this to a party and people will be just as impressed!  Or, hoard it all for yourself, like I’m currently doing.  Actually, that’s not too hard because Chris doesn’t like pumpkin, except for pumpkin donuts.

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So far, I’ve eaten this with apple slices + sweet potato…and seriously, at least 1/4c from a spoon.  At least!  Now the decision on how to incorporate it into breakfast.

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I’m not sure how I feel about this as an oatmeal topping.  A little too mush-on-mush.  But what about spread onto toast with a drizzle of maple syrup?  Or, rolled up in a toasted tortilla with apple + banana?  Buckwheat bake topping?  Buckwheat bake filling!?

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Pumpkin Spice Hummus [yields ~3c]

  • 1.5c chickpeas [1, 15oz can]
  • 1c pumpkin puree
  • 1/4c raw cashew butter
  • 2T sunflower oil
  • 2T honey/maple syrup/brown rice syrup
  • 1t vanilla extract
  • 1.5t cinnamon
  • 1/4-1/3t ginger
  • 1/8t nutmeg
  • 1/16t cloves
  • 1/2t salt
  1. Combine all ingredients in your food processor.
  2. Blend until smooth.  Taste + adjust spices if needed.

*Raw cashew butter [unsalted/unroasted] yields the best flavor, but other nut butters will work.  I suggest raw almond or raw tahini.  You can easily make raw cashew butter at home in your food processor.  Process 2c of cashews [for an 11c capacity processor], scraping the bowl when needed for about 8-12min, until cashews are buttery + smooth.  Add 1/2-2T oil if needed to smooth out.

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Pumpkin is one of my favorites.

It has been + always will be.

I blame this on my dad.

Thanks dad!

But, I realize that may not be the case for you.

Hold on tight.  Something similar, and pumpkin-free, will be appearing soon.

I’m actually not sure which version I like best!