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Snack recipe · from the recipe book

Spiced Pumpkin Hummus with Apple and Carrot Dippers

A silky, nutty hummus warmed with cumin and a whisper of cinnamon, scooped up with crisp apple and carrot sticks.

Spiced Pumpkin Hummus with Apple and Carrot Dippers

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsed
  • 1 cup245 gPumpkin puree, canned
  • ⅓ cup90 gTahinistirred well
  • ¼ cup60 gLemon juice
  • 2 tbsp27 gOlive oil
  • 2 cloves6 gGarlicpeeled
  • 2 tsp4 gGround cumin
  • ½ tsp1 gGround cinnamon
  • ¾ tsp2 gPaprika (sweet or smoked)
  • 2¼ tsp15 gMaple syrup
  • ¼ tsp2 gSalt
  • ¼ cup60 gWaterice-cold
  • 3 tbsp24 gPumpkin seeds (pepitas)
  • 6 medium360 gCarrotscut into sticks
  • 2 medium364 gApplesliced

Steps

  1. Blend the tahini and lemon juice in a blender for about 1 minute until thick and creamy.
  2. Add the garlic, cumin, cinnamon, maple syrup and salt and blend until smooth.
  3. Add the chickpeas, pumpkin and half the olive oil and blend, scraping down the sides, until smooth.
  4. With the blender running, drizzle in the cold water a little at a time until the hummus is light and silky.
  5. Spoon into a bowl, swirl the top, drizzle with the remaining olive oil and sprinkle with the paprika and pumpkin seeds.
  6. Serve with the carrot sticks and apple slices for dipping. Leftover hummus keeps covered in the fridge for up to 4 days.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 19, 2026.

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