[1] Pumpkin spice hummus (both photos © Hatherleigh Press).

[2] Love hummus? Beyond a dip and spread, there are many recipes in this hummus cookbook. Get your copy here.


As a frequent purchaser or flavored hummus, we often look at the eight-ounce containers as one serving, possibly 1.5.

In terms of the “serving size” of two tablespoons—well, sure, if you’re five years old.

While our friend Jerry uses a mortar and pestle to grind his chickpeas and tahini into an authentic, rustic, consistency, we prefer the smooth-as-silk textures of commercial brands.

It’s so easy to make silky hummus. Just throw everything into a food processor.

Make this batch of Pumpkin Spice Hummus for Thanksgiving Week.

  • Slice those crudités and snack away!
  • Bring some to work.
  • Bring some to your Thanksgiving hosts.
  • Spread it onto your leftover turkey sandwiches.
    Thanks to Catherine Gill and her hot-off-the-presses The Complete Hummus Cookbook for this recipe.

    Ingredients For 8 Servings

  • ½ cup canned pumpkin purée
  • ½ cup canned chickpeas, drained or equivalent cooked chickpeas
  • 2 tablespoons tahini
  • 2 tablespoons pure maple syrup
  • ⅛ cup lemon juice or juice from half large lemon
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground clove
  • ¼ teaspoon sea salt
  • 1–2 tablespoons water
  • Garnish: a sprinkle of cinnamon and some pepitas (raw pumpkin seeds)

    1. ADD all ingredients to a food processor, and blend until the desired consistency is reached.

    2. TASTE and add more water if a thinner hummus is desired. Add more salt to taste.

    3. GARNISH and refrigerate until ready to serve.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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