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Moroccan Pumpkin Hummus

Fall is my favorite time of year, not just for the crisp air and cooler temperatures after a sweltering summer, but for the gorgeous bounty of produce that is so plentiful.  Every farmer’s market and roadside stand proudly displays gorgeous apples, cabbage, sweet potatoes, Brussels sprouts, and mountains of pumpkins and winter squash just waiting to be taken home and enjoyed.

The Moroccan Pumpkin Hummus from Quick-Fix Vegan is a Fall favorite.  It looks like autumn to me, and its fragrant spices and great flavors are captivating. (The photo above was taken by Andrea Weaver.)

By virtue of sticking within the “30 minutes or less” rule of Quick-Fix Vegan, the original recipe calls for canned pumpkin, which works just fine.  However, in this season of abundant squash, the recipe begs for fresh squash to be used.

If you happen to have some leftover roasted squash on hand, especially, one of the densely rich orange varieties such as kabocha (my favorite), buttercup, or even butternut, then you’re in for a special treat.  Just substitute 1 cup of fresh cooked squash or pumpkin for the canned pumpkin to make this hummus, grab some pita chips, and let the snacking begin!

Moroccan Pumpkin Hummus

This colorful and spice-happy take on hummus will turn heads and wake up taste buds at your next gathering.  If you prefer great flavor without the heat, just leave out the cayenne.  Serve with pita chips. This recipe is from Quick-Fix Vegan by Robin Robertson © 2011.

1 tablespoon olive oil

2 garlic cloves, chopped

1 teaspoon ground ginger

1 teaspoon ground coriander

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon turmeric

1/8 teaspoon cayenne

1/4 teaspoon sugar

2 tablespoons tahini

1 cup home-cooked or canned chickpeas

1 cup canned solid-pack pumpkin (or fresh cooked winter squash or pumpkin!)

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped pistachios, for garnish

Heat the oil in a skillet over medium heat.  Add the garlic, ginger, coriander, cinnamon, allspice, turmeric, cayenne, and sugar and cook for 1 to 2 minutes.  Stir in the tahini and chickpeas, then remove from the heat.  Stir in the pumpkin, lemon juice, salt, and pepper.

Transfer the mixture to a food processor and process until smooth.

Transfer to a shallow serving bowl and sprinkle the pistachios on top.  Serve immediately or cover and refrigerate until needed. The flavor improves if it is allowed to sit for a few hours.



{ 8 comments… add one }

  • Dawn (Vegan Fazool) October 2, 2012, 12:13 pm

    Robin, I LOVE pumpkin hummus! I did a Home Roasted Pumpkin and Perfect Pepitas post for today, because I couldn’t resist using my CSA pumpkin :-)) Now we can make your hummus with the roasted pumpkin and garnish with the pepitas!


  • Amanda October 2, 2012, 12:30 pm

    I love fall too! I would have never thought to add pumpkin to hummus, but that sounds great!

    • Robin October 2, 2012, 1:00 pm

      It’s a great way to get more beta carotene, Amanda, that’s for sure!

  • Ashley H October 3, 2012, 11:22 am

    I have never though of making pumpkin hummus before however I should make this. I love pumpkin anything and hummus is one of my favorite snacks.

    • Robin October 3, 2012, 11:29 am

      Ashley, I hope you love it! It’s a great combination. By the way, if you prefer more traditional hummus flavors, you can leave out (or cut back on) the Moroccan spices.

  • bookwormbethie October 4, 2012, 11:01 am

    mmmm…. looks yum! i cannot find tahini in my town, or perhaps i should rephrase, i’m not willing to buy the skinny jar of tahini i found at publix for nearly $10! can the tahini just be left out?

    • Robin October 4, 2012, 11:04 am

      The tahini adds a creamy richness and also the “hummus” element — you could try substituting almond butter or sunflower seed butter. I imagine a little peanut butter would work, too, although the flavor may overpower the pumpkin. If you leave it out, you’ll have a nice pumpkin dip/spread, but it won’t be as “hummus-y” without a bit of tahini or other nut/seed butter. Let me know how you end up making it!

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