Spicy Pumpkin Hummus 

While searching for yummy fall recipes I came across a spicy chipotle pumpkin hummus. YUMMMMM. 

However, living in France doesn’t make it too easy to find ingredients like chipotle so I decided to create a spicy pumpkin hummus of my own. 

We’ll see how it goes.. 

What you need: 

  • 1 garlic clove, grated 
  • Red jalapeños or chilies 🌶 
  • Pumpkin, or pumpkin purée 
  • Can of Chickpeas 
  • Cumin 
  • Oregano 
  • Cayenne powder 
  • Cinnamon 
  • Honey 
  • Salt and pepper to taste 

(I dont list the amounts you need of each item because it all depends on how much you intend to make or how spicy/sweet you want it, don’t be afraid to improvise to get the results you want!) 

While at the grocery store in France you can search for hours for things you thought were normal household items that just aren’t available here. Like canned pumpkin for example, who doesn’t carry canned pumpkin right in the middle of October?!!! 

After going down every aisle in the store.. TWICE  and finding NO canned pumpkin..(anyone wanna send me some??) I made my way back to the pile of pumpkins up at the front….Alright, pumpkin purée from scratch it is! 

Spicy pumpkin hummus
Pumpkins

So, If you have access to canned pumpkin ignore this step and consider yourself lucky! 

Unfortunately there weren’t any large pumpkins so I had to grab a few small ones which added even more work, but it’s all good though…Learning something new! Ah. 

Pumpkin Prep! 

Cut each pumpkin in half and remove the seeds. 



Place each halve on the aluminum foil face down and let bake for 40 minutes to an hour just until they are soft enough to remove the pumpkin from the skin. 

Once your pumpkins are out of the oven let them cool down to room temperature. After they have cooled remove the pumpkin from the skin (this should be easy) and place it into a bowl. 


I got this much pumpkin out of 3 small pumpkins. 

Time to make some hummus! 

I put my chickpeas in the microwave for a couple of minutes so they could soften and it made it easier for them to purée. 

If you have a food processor or a great blender go ahead and put your pumpkin and chickpeas in with about 1 1/2 tablespoons of olive oil. The amount of pumpkin and chickpeas is determined by how much hummus you want, I used about two cups of each. Blend it until it creates a purée. 

Time to add the spices! 

I used a about a teaspoon of each spice and added more depending on if I felt it needed it, so like I said before how spicy, salty or sweet this hummus is, is totally up to you! My husband and I love spicy food so I went for a more spicy sweet hummus using extra cayenne and a little honey to top it off. 

Once you’ve got all your spices in (grated garlic and all), mix them through slowly until they are all blended. I had to try mine about 5 times until I got the flavor I was looking for, and let me tell you I am pleasantly surprised with how this turned out!

I topped off the hummus with my diced up red jalapeños and a little more garlic, with gluten free crackers for dipping! 


How good does this look?!

Ok, to be honest I was not sure how this would turn out… spicy pumpkin hummus did sound a little weird but I’m so glad I went for it. The spicy, savory twist on the pumpkin flavor we are all used to being sweet is amazing! This would be perfect to bring to a holiday party or if your like me perfect for a « stay home and watch a scary Halloween movie snack » What’s best about this little treat is that it’s gluten free and dairy free. No guilt. 🤗 Enjoy! 

Thanks for reading!

Xo Shalize 

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