pump(kin) up your hummus.


It was hard to let summer go, but now that the leaves are turning, the air is crisper, and the lattés are pumpkin-ed, I’m coming around. Nova Scotia really does have beautiful, crisp fall days, and there are so many delicious treats that really belong to the season.

I know, I know, everything is pumpkin spiced these days, and it drives some people crazy. I’ll admit, this recipe does have the word ‘pumpkin’ in the title, but it’s not your everyday pumpkin treat (not gonna lie, I’m pretty partial to those as well). As I blogged about last year, pumpkin is actually a nutrient powerhouse, and it goes great in savoury dishes, as well as sweet. This hummus is a great way to use up those last few tablespoons of pumpkin purée from those massive cans.

Pumpkin haters, it’s time to switch sides, this dip will convince you.


Curried Pumpkin Hummus

Start with a classic hummus (check out a basic recipe and more hummus inspiration here and here)

3 teaspoons curry powder
1 teaspoon finely chopped cilantro
1 teaspoon ground ginger
4 tablespoons pumpkin purée

Like with the sweet potato hummus, adding a puréed veggie actually makes the hummus come together more easily. It gets all creamy and delicious.

This hummus tastes great with veggies, pretzels, pita etc. I spread mine on a whole wheat super-thin burger bun and topped it with cucumbers – their fresh taste pairs great with the spicy hummus.


P.S. Yes, I know, the puns are getting worse – I’m sorry.


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