I don't know what happened. Last week I was in full-out denial that fall was party-crashing my beloved glossy-yellow-sunshine-filled, blue-sky-topped, smoothies-everyday, bliss-bonanza summertime season. And this week I went through three cans of pumpkin, finished off my lingering jar of cinnamon, and started to get anxious when I realized I was running low on maple syrup. All while still cranking up the AC during the day since, for example, today's Los Angeles high was 81 degrees. Pumpkins first, sweaters, scarves and Halloween decorations second I guess.
Pumpkin Hummus. But despite my seasonal-transition-confusion, I have nothing but swoony love for THIS recipe. It has me craving autumn strolls through golden and crimson leafy-speckled paths. Halloween decorations. Movie nights in. Golden twinkling candlelight (I use those fake-out candles on auto-timer .. ah technology!) And healthy snacking afternoons with bronzed bowls filled to the brim with this creamy-delicious Pumpkin Hummus. I've been calling it Pump-ummus. Kinda sounds like pump-a-moose, so that's kinda silly I know. Get my recipe + a bonus recipe for warm, savory-baked pumpkin cashew cheese..
Dip it..
Bigger bowl please..
Spread it..
Pumpkin Hummus with hints of copper-toned cinnamon and bright orange citrus zest. A hint of nutty tahini and a sweet subtle glow of maple syrup too. This pumpkin hummus can be eaten by the spoonful, spread on seasonal sandwiches, stuffed into pita bread with veggies and leafy greens - maybe some smoky tempeh bacon too - or simply dip and snack using veggie sticks, crackers and toasts to dig in.
Oh-so-fall. And kinda glowy-cozy too.
Glowy-cozy recipes are what I'm ALL about this season.
Orange-Spiced Pumpkin Hummus
vegan, makes 4 cups
1 16oz. can garbanzo beans, drained
1 cup canned pumpkin puree, unsweetened
¼ cup tahini
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 tablespoon orange juice, fresh + pinch of orange zest (plus more zest as garnish)
⅛ teaspoon cinnamon
⅛ teaspoon ginger and/or nutmeg mixture
½ teaspoon salt
optional: ¼ cup soaked raw cashews, for a richer, creamier, thicker texture
garnish: orange zest + a drizzle or cold-pressed pumpkin seed oil is nice too!
Directions: Blend all ingredients in blender or food processor - I only blend half-way so some beans are still stightly chunky. For thinner hummus you can add a splash of orange juice or oil. (pumpkin seed oil or EVOO) Serve warm or chilled.
Since these healthy beans are disguised as HUMMUS maybe my husband will actually eat them. Actually .. he taste-tested this stuff and DID love it! #win
Bonus Recipe!
Savory Baked Pumpkin Cashew Cheese
vegan, makes about 2 cups
¾ cup pumpkin puree (unsweetened)
1 cup soaked raw cashews (soak overnight)
1 tablespoon coconut oil, organic extra-virgin (softened)
1 tablespoon maple syrup
¼ cup vanilla almond milk (warmed)
¼ teaspoon orange zest
spices: cinnamon, ginger, nutmeg to taste
Drain cashews and add all ingredients to blender. Blend until smooth. Pour into a greased oven-friendly dish, you can use two small dishes if desired. Bake at 275 degrees for 1-3 hours. After one hour you will get a soft, spreadable cheese. The longer you bake, the drier your cheese will become. Fully cool before serving for a firmer style cashew cheese. Warm cheese will be soft.
Kathy Patalsky says
You don't have to make it now, whenever you are ready for pumpkin spice flavors.
marlies says
I've been meaning to make this since you posted it, but I keep forgetting to soak chickpeas overnight, so today I just caved and bought canned ones so I could FINALLY make this! So glad I did! Who would have known that a little orange would make for such yummy hummus? (well, you, obviously, but I am so glad you shared) 🙂
gamene says
i made the pump-ummus over the weekend, tweaking slightly (added cumin to the spices for a little smokiness, subbed maple extract for the syrup, added lemon juice and doubled the ACV - i like tang) and it was a HIT. currently eating at my desk with rice crackers (great mid-afternoon snack) and planning on taking for lunch in the form of a wrap (with tempeh hummus) tomorrow. THANK YOU!
Emma says
Yum, I have been thinking about pumpkin hummus (and it's spring here!) so this looks great! The orange is a nice twist.
life with lampnsofa says
This is amazing!! My two favorites come together as one!
Steph says
YUM! I can't wait to try that hummus!!!
McKel Hill, MS, RDN, LDN says
Oh goodness we think alike. I have a blog post on a hummus exactly like this I prepare every year- it's a hit! Love your variation to it 🙂
Heather McClees says
Oh my gosh this sounds SO good. I have to try this hummus! I went through 3 cans of pumpkin myself this week too! I made pumpkin smoothies with frozen pumpkin cubes, pumpkin pudding with pudding, coconut flour and almond milk, and added it to my chocolate green smoothies too. I ADORE pumpkin. Then I bought 2 sugar pie pumpkins to bake this weekend while we decorate for Halloween at my home. Yep- all while we have 80 degree weather here in SC as well. Oh well! I have no shame- I'm obsessed too:) BTW- I feature two of your recipes in my Fab Finds Friday post today:) I linked back to your website for credit purposes, but had to share your fabulous blog with my readers!:) Have a great weekend Kathy!!:)
Sinful Nutrition says
You need to stop making all these delicious fall dishes. My list is getting to long!! Haha!
Anna says
Looks delicious! Your sweet potato hummus has been a staple in my home for a while (it's so yummy!), but I would love to give this a try. I'm not vegan or vegetarian, but I have been incorporating more plant-based meals into my diet. Thanks for all your delicious recipes!
John Hartil says
Baked Pumpkin Cashew Cheese ~ this is a new one for me. I've just never hears about it before