Friday, October 19, 2012

Moroccan-spiced pumpkin hummus

I go through a tub of guacamole pretty much every week because I put it on everything. Particularly since deciding to scale way back on my cheese consumption, it's my go-to condiment when I want to add something rich and luscious to my eggs, grilled chicken, veggies, even meatballs. So, I wanted to find an alternative creamy spread that I could use as a change of pace. Enter pumpkin hummus. I've made this several times already as I just can't get enough of it. I got the idea from this page, so apparently it is a traditional middle eastern dish. Maybe?? Well, the internet says it is. In any case, that pumpkin/cumin/tahini combo creates a perfect harmony. I also add some ras el hanout, but you can leave it out and it will still be delicious.

Makes about 2 generous cups

  • 1 can (15 oz) pumpkin puree (NOT pumpkin pie mix)
  • 1/4 cup roasted tahini
  • 1 tsp extra-virgin olive oil
  • 1 tsp ras el hanout (optional; I used this recipe)
  • 1/8 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 Tbs lemon or lime juice
  • 1 Tbs fresh minced cilantro or flat-leaf parsley (I've used both successfully, it's just a matter of preference)
  1. Put everything in a food processor.
  2. Blend! You're done!


  1. Oh my, this has "movie food" written all over it! :D

  2. This looks really good. Can't wait to try it!

  3. @Moggle: So glad you liked it!