Some people love pumpkin spice season, while others hate it. I’m a fan of all things pumpkin – coffee and creamer, brownies, zucchini or banana bread, pumpkin scones, cookies, or pies. I’ve been working my way through a jumbo-sized bag of pumpkin-flavored tortilla chips for weeks now. I finally found the perfect dip for them – pumpkin spice hummus.
This recipe – the original version courtesy of Lose It! – is a savory hummus, but I won’t judge if you sprinkle a little cinnamon sugar on top. I’ve made a few adjustments, as is my custom with every recipe. You’ll find the steps of this pumpkin spice hummus recipe below.
Pumpkin Spice Hummus
Equipment
- Food processor or blender
Ingredients
- 3-4 cloves garlic
- 1 can chickpeas, drained
- 1 can pumpkin puree
- 1 tsp salt
- 1/2 tsp pumpkin pie spice
- 3 tbsp lemon juice concentrate
- 1 tbsp olive oil
Instructions
- Place all ingredients in the food processor.
- Blend until relatively smooth (I like to leave a few chickpeas unblended).
- Serve with chips, crackers, flat bread, or vegetables.
Tip: If you don’t have “pumpkin pie spice” in your pantry, you can use any combination of warm autumn spices – cinnamon, cloves, allspice, nutmeg, and ginger, for example.
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One part Lois Lane, one part Jimmy Olsen, one part Johnboy Walton, and a bit of that Clark Kent secret identity thing thrown in for good measure.
Cara Siera is a freelance writer and photographer with a passion for travel and exotic cuisine. Join Cara, her husband Marc, and one very spoiled German Shepherd on their next great adventure.