Curry Pumpkin Hummus

Sheri Giblin
  • Yield: 2 3/4 cups


1tablespoon extra-virgin olive oil
2cloves garlic, minced
1tablespoon curry powder
1 1/2tablespoons honey
1can (15 oz/430 g) chickpeas, drained and rinsed
1can (15 oz/430 g) unsweetened pumpkin purée
1 1/2teaspoons finely minced fresh ginger
1 1/2teaspoons kosher or sea salt
Toasted pumpkin seeds for optional garnish


  1. In a small nonstick frying pan over medium heat, warm the oil and swirl to coat the pan. Add the garlic and sauté just until beginning to soften, about 30 seconds. Add the curry powder and sauté, stirring constantly, until fragrant, about 1 minute longer. Stir in the honey, remove from the heat, and set aside.
  2. In the workbowl of a food processor fitted with the metal blade, process the chickpeas until finely mashed. Add the pumpkin purée, ginger, salt, and the garlic mixture. Process until the hummus is smooth and puréed. Taste and adjust the seasoning. Transfer into a serving bowl. Cover and set aside for 1 hour to allow the flavors to meld. Garnish with toasted pumpkin seeds, if desired.
  3. Suggested Dippers: Baked pita chips, baked bagel chips, baked wonton crisps, herbed cheddar cheese straws, crostini, bruschetta, roasted cauliflower, warmed wedges of fresh pita.

Tip: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving.

Reprinted with permission. Diane Morgan, Skinny Dips: 60 Recipes for Dips, Spreads, Chips and Salsas on the Lighter Side of Delicious, ChronicleBooks (2010).

Nutritional Info *per serving

  • Calories 36
  • Fat 1 g
  • Saturated Fat 0.1 g
  • Polyunsaturated Fat 0.2 g
  • Monounsaturated Fat 0.5 g
  • Cholesterol 0 mg
  • Sodium 126 mg
  • Carbohydrate 6 g
  • Fiber 2 g
  • Protein 1 g
  • Calcium 13 mg
  • Iron 0.7 mg