Pumpkin Hummus Recipe

I wasn’t born a culinary expert. The only thing I could prepare for a very long time was a low-calorie frozen meal or a salad. But I started experimenting in the kitchen and let go of expectations. At first, I started with other people’s recipes. Eventually, I mustered the confidence to create recipes on my own. Now I enjoy mixing and matching flavors and learning what types of ingredients go well together.

Don’t be afraid to get creative with your cooking! Allow yourself to experiment in the kitchen, and you will feel much more connected to your food and so proud of your winning dishes!┬áHere’s one of my favorite creative recipes to get you started:


1 can (15oz) chickpeas, rinsed and drained

7 1/2 oz pumpkin puree (from a 15oz can)

2 tbsp tahini

2 tbsp raw or local honey

1 tbsp pumpkin pie spice

1/4 tsp sea salt

1-2 tbsp water, divided


  1. In a blender or food processor, combine the chickpeas, pumpkin, tahini, honey, pumpkin pie spice, salt, and 1 tablespoon of the water until smooth and creamy, pausing occasionally to scrape the inside of the bowl with a spatula. If the mixture is too thick, add another tablespoon of water.
  2. Refrigerate for 2 hours in an airtight container before serving.
  3. Enjoy on a panini, with cinnamon pita bread, or on plain rice crackers!


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1 Comment »

  1. […] Here’s the recipe. […]

    Pingback by 15 Of The Best Fall Recipes From Pittsburgh Food Bloggers — September 13, 2018 @ 11:48 am

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