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Recipe: Pumpkin hummus

With October weather comes one of the most popular ingredients of the season: pumpkin.

by Kimberley Doerksen

Fall is the season of hearty meals, crisp air, and torrential downpours if you live in Vancouver. It’s one of the best times of year to ride. The grey and wet days that frequent the west coast aren’t ideal, but warm showers and hot meals definitely make braving the elements worth it.

Many people associate fall with the obscenely sweet pumpkin spice latte. Because of that, pumpkin gets a bad rep in my head, but it’s actually an incredibly nutritious food. I’ve been on a big chickpea kick, and subsequently a hummus kick. It’s the best to spread on sandwiches, in wraps, as a dip, and to eat by the spoonful. Chickpeas are protein-packed legumes that are high in fiber and folate as well– a perfect nutrient-packed morsel that is the traditional base of hummus. As it’s fall, I was curious to see if these two ingredients would pair well together, and what better way to try it than in a pumpkin hummus? The result was unreal. Adding a little bit of heat with chili powder and cayenne pepper, this hummus rendition was creamy and flavorful, with a little kick.

Pumpkin hummus


½ cup pumpkin puree
1 (15 oz.) can chickpeas, drained and rinsed
1 ½ tbsp lemon juice
2 garlic cloves
2 tablespoons tahini
3 tablespoons extra virgin olive oil
½ teaspoon sea salt, plus more to taste as desired
½ teaspoon ground cumin, plus more to taste as desired
½ teaspoon chili powder
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper


Combine all ingredients in the bowl of a food processor or high-speed blender. Process or blend until smooth, stopping occasionally to scrape down sides of bowl or pitcher.
Drizzle one tablespoon extra virgin olive oil over the top and serve with raw veggies, chips or crackers. This hummus is also wonderful served as a topping for sweet potatoes, salads, sandwiches, and wraps.