Meatless Monday: Halloween Hummus

The candy gorge that Halloween has become requires some serious antidotes.  Good nutrition complete with filling protein and healthy fats, accented with pureed pumpkin comes together nicely in this easy to make Halloween hummus.  It makes a good dip or sandwich filler for that quick pre-trick-or-treating dinner or hallowed eve parties.

Besides defining the flavor of the season, pumpkins (as well as the other yellow-orange winter squashes) are star sources of vitamins (predominantly A, but also C, B-complex and some E), minerals, fiber and antioxidants (the carotenes among others) and offer brilliant color all year round.

Pumpkin Hummus

    • 1 cup chickpeas, cooked (or canned*)
    • 3/4 cup pureed pumpkin (or canned*)
    • 1-2 cloves of garlic, minced
    • 3 tablespoons tahini (sesame paste)
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons water (possibly more to adjust for consistency)
    • juice from 1/2 lemon
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric (click here for recent article on its powerful health effects)
    • 1/4 curry powder (optional)
    • freshly ground black pepper
    • possible garnishes: additional chickpeas, a splash of olive oil, parsley, cilantro, black olives, roasted pumpkin seeds, pine nuts
    • serving ideas: pita bread, crusty fresh bread, crackers, rice cakes, fresh vegetables such as carrot sticks, celery, cauliflower and broccoli florets, cucumber sticks, jicama, apple slices.


  1. Soak, drain and cook dried chickpeas until soft (or drain canned chickpeas*)
  2. Roast pumpkin or other winter squash (or open a can of pumpkin*)
  3. In a blender or food processor, puree pumpkin, add chickpeas, tahini, lemon juice, olive oil, salt, pepper and spices until smooth.  Adjust consistency with olive oil and/or water.
  4. Spoon over to a plate, pressing down slightly. Garnish as you like with olive oil, olives, chickpeas, fresh green herbs, roasted pumpkin seeds, ground spices, etc.
* Having canned foods (beans, stocks, stewed tomatoes, etc.) on hand can make putting a meal together very easy.  However, the research on the health risks associated with the BPA contained in the lining of most cans has me concerned, and so I try to avoid foods in cans or plastic.  When I do buy canned beans, I look for the Eden brand, a company that in 1999 committed to packaging all its organic beans in BPA-free cans.

2 thoughts on “Meatless Monday: Halloween Hummus

  1. Nice recipe! I would never have thought to use pumpkin in a hummus (I seem to head for sweet, not savory, with pumpkin), but it sounds like a tasty combination. Thanks!

  2. Thanks Eleanor,

    Pumpkin (really all the sweet vegetables) incorporate nicely in both sweet and savory dishes. In savory, they lend the bit of sweetness that makes it all come together naturally. Consider including pumpkin in ravioli, lasagna, Indian-style curry dishes, hardy bean stews, burritos, roasted chunks on a salad, or thin slices on a pizza.

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