Curried Pumpkin Hummus

Curried Pumpkin Hummus

I love a good hummus. And this is a really really good hummus. I kept seeing pumpkin hummus on blogs (mind you this was back in the fall) so one day when I had an open can of pumpkin, I knew what I had to do with the leftovers.

I didn't taste the pumpkin, but I loved how creamy the hummus was and it had a really great flavour from the curry powder, cumin, garlic, almonds and tahini. The original recipe doesn't have any oil, and I tried to make it that way but it just wasn't coming together in the nice smooth way that I like. So I added a tablespoon of oil and it was perfect.

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Curried Pumpkin Hummus

Adapted from Diet, Dessert and Dogs

Makes about 3 cups

Scant 1 cup dry chickpeas, soaked 8 hours, cooked and drained (or 2 1/2 cups cooked, rinsed and drained)


  • 1/4 cup raw almonds
  • 3 tbsp tahini
  • 1/3 cup water
  • 1 tbsp olive oil
  • 2 large cloves garlic, minced
  • 1 1/2 tsp curry powder
  • 1 tsp cumin
  • 1/2 tsp sea salt, or to taste
Read the whole recipe on Eat Me, Delicious