Spicy Pumpkin Hummus

What to do with the leftover canned pumpkin? Yes, you could freeze it—never to be found again—or use it in this homemade hummus. It adds flavour and colour. Purchase crackers or flatbreads or make your own using flour tortillas.

Spicy Pumpkin Hummus

Photo by Franny N.

  • Prep Time


  • Total Time


  • Servings



  • 1

    can (540 mL) chickpeas, rinsed and drained well

  • 2

    garlic cloves, minced

  • ¼

    cup (60 mL) each lemon juice and water

  • 3

    tbsp (45 mL) tahini

  • ½

    cup (125 mL) canned unsweetened pure pumpkin

  • 1

    tsp (5 mL) cumin

  • ¾

    tsp (4 mL) salt

  • ¼

    tsp (1 mL) cayenne or to taste

  • cup (80 mL) olive oil

  • CRACKERS Flour tortillas, large or small

  • Olive oil

  • Garam masala, cumin seed and kosher salt


1 If making crackers, preheat oven to 400°F (200°C). 2 Place chickpeas, garlic, lemon juice, water and tahini in a food processor. Whirl until smooth. Add pumpkin and seasonings. Whirl. With motor running, drizzle in oil until blended. Taste and add more lemon juice or cayenne if needed. 3 Lightly brush surface of as many tortillas as you like with oil, sprinkle with garam masala, cumin and kosher salt. Place in a single layer on a baking sheet. Bake until crispy, 7 to 9 minutes. Cool, then break into large crackers. Makes 2½ cups (625 mL) hummus and as many crackers as you like


Facebook Conversations