- Dish type
- Side dish
- Vegetable side dishes
Traditional houmous gets a colourful and spicy twist with the addition of pumpkin puree, cumin, cayenne pepper and paprika. Serve with your favourite vegetables and pitta bread!
4 people made this
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 cloves garlic
- 3/4 teaspoon salt
- 2 (400g) tins chickpeas, drained
- 2 teaspoons extra-virgin olive oil
- 425g pumpkin puree
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 35g toasted pumpkin seeds, or more to taste
- 1 pinch paprika
MethodPrep:15min ›Extra time:2hr › Ready in:2hr15min
- Pulse lemon juice, tahini, garlic and salt together in a food processor or blender until smooth. Add chickpeas and olive oil; pulse until smooth. Add pumpkin, cumin and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
- Fold pumpkin seeds into houmous; garnish with paprika.
Reviews & ratingsAverage global rating:(38)
Reviews in English (36)
by Georgia J. Llewellyn
I'm so flattered to see this at the top of AR's recent e-mail. I had modified the recipe even more this past weekend and it was a hit at a party. I had adjusted the ingredintes by reducing the pumpkin puree to one cup, used only one can of garbanzo beans and one tablespoon of EVOO, with the rest of the seasonings and ingredients the same as posted. It turned out FANTASTIC!-19 Dec 2012
I make hummus frequently but this may be my new fav recipe. Modified to one can of beans , one cup pumpkin, and 1/4 t of cayenne because I don't like too much heat. All else the same. Even my teenager who says she doesn't like pumpkin commented that it is really good-24 Nov 2013
by Linda T
Nice flavor.. easy... threw it all in the food processor. Needed salt and pepper and more heat for my tastes. Will be using leftovers on chicken wraps for work lunches for the week-16 Dec 2012
Spicy pumpkin houmous recipe - Recipes
- 1 butternut squash, about 850g, peeled, deseeded and cubed
- 2 garlic cloves, bashed
- 3cm piece of fresh root ginger, peeled and finely chopped
- Olive oil
- 1 tbsp tahini
- 1 x 400g tin chickpeas, drained and rinsed
- Juice of ½ lemon
- Sea salt and freshly ground black pepper
- Warmed or griddled pitta bread or flatbread, to serve
For the ras el hanout spice blend
- 1 cinnamon stick
- 1 tsp cloves
- 1 tbsp coriander seeds
- ½ tbsp fenugreek seeds
- ½ tbsp fennel seeds
- 1 tbsp mustard seeds
- ½ tbsp cumin seeds
- 1 tsp paprika
First make the spice blend. Break the cinnamon stick into pieces. Place in a dry pan with the cloves and seeds, and toast over a medium heat for about 1 minute until aromatic and the seeds are popping(shake the spices in the pan as you heat them to prevent them from burning).
Once toasted, remove from the heat, and add the paprika. Place in a spice grinder, blender or mortar and grind until the mixture is a powder – sift it if necessary. This spice blend will keep for up to 3 months if stored in an airtight container.
Preheat the oven to 180°C/Gas 4.
Make the houmous. In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
Once the squash is soft, add the contents of the tray to a blender, discarding the garlic skins. Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tablespoons of olive oil. Blend until smooth. Taste and adjust the seasoning as necessary – you might need some extra lemon juice.
Transfer the houmous to a bowl and sprinkle with a little of the spice mix. Drizzle with olive oil and serve with warmed or griddled pitta bread on the side.
Ultimate Cookery Course
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012
Easy Vegan Curried Hummus Recipe
Homemade hummus is so easy to make. Add a little variety to your usual hummus recipe by adding some curry, cumin, and turmeric, and, if you're feeling adventurous, add some spicy jalapeno pepper. Hummus is one of the three foods I think you should never buy (because it so much easier and cheaper to make it at home!).
Another great reason to love this hummus recipe? It doesn't need any tahini, which keeps it a little bit lower in fat (and certainly much cheaper!) than most traditional hummus recipes, which nearly always call for tahini. With all the added extra seasonings and flavors, you don't need the extra fat and flavor that the tahini usually adds to hummus.
If you're serving this as a vegetarian hors d'oeuvres at a party, garnish it with a bit of fresh chopped cilantro. hor
This easy curried hummus recipe is both vegetarian, vegan and gluten-free, and, if you're wondering, here's six reasons why vegans love hummus so much.
Scroll down for a few more creative and unusual homemade hummus recipes to try.
Celebrate your love for hummus with our 11 best hummus recipes that can help you dish out a range of interesting dips for your next home party -
1. Avocado Hummus
The popular treat from Middle East gets even creamier with avocados, also known as butter fruit. Tip in a mix of masalas for a boost of flavour. For the recipe, click here.A healthy and delicious dip to relish with bread.
2. Zucchini Hummus
Who would have thought that hummus could be made without chickpeas? Reshma Khattar Bhagat shows you how to make a healthy zucchini hummus. For the recipe, click here.
Zucchini, almonds, onion and a tang of lime makes this hummus dip a must try.
3. Spicy Green Pea and Olive Hummus
A popular dip from Middle East made with an inventive twist. This one is made with green peas, tahini paste, olives, mustard and lemon juice. For the recipe, click here.
It tastes great on toast and with crackers .
4. Beetroot Hummus
What makes beetroot hummus an absolute favourite in parties is the bright and peppy pink colour, besides the lip-smacking flavour of course. Top it with fresh herbs for some zing. For the recipe, click here.
5. Red Pepper Hummus
Give your bowl of hummus a peppery makeover by blending in red bell peppers. You can even add in some parsley to take the flavour a notch higher. For the recipe, click here.
6. Basil Pesto Hummus
This recipe brings together the two most popular condiments - pesto and hummus. Serve it with crisp toasts or vegetable crudités and win praises from your friends and family.
7. Spicy Pumpkin Hummus
8. Roasted Carrot, Rosemary, White Bean Hummus
Here, white beans take over chickpeas to make this smoky and incredibly delicious hummus. Add in rosemary for a flavour boost.
An amalgamation of healthy veggies like carrot and beans.
9. Black Bean Hummus
Black beans push over chickpeas in this recipe to make this classic dip. Blend it with fresh herbs and spices, and serve it with breads.Black bean hummus
10. Lemony Hummus with Basil Dressing
A perfect summer dip, the flavours of lemon and basil come together to make this dish light and refreshing.
11. Hummus with Coriander
A luscious middle eastern dip made with chickpeas, garlic, sesame paste along with a tang of lime. Pair with anything and everything.
11 Unusual Hummus Recipes to Make This Summer
Oh, hummus. We can’t find the proper words to capture our love for thee. You’re creamy, you’re velvety, you’re healthy, you double as a dip and spread. Not many snacks can rival such versatility and texture. You’re simply perfect.
OK, so perfect may be an exaggeration for any food (other than peanut butter or cheese, of course), but hummus is pretty damn great. What also makes it great? Its ability to adapt to outside flavors (chips, vegetables, bread, etc.) and become enhanced with unusual ingredients like sweet potato, pistachios, and chocolate (that’s right…chocolate).
Soom Foods Premium Sesame Tahini, 2 for $16.50 from Amazon
Whatever flavor you pick, you'll need tahini to make hummus and you might as well use the good stuff.
Because we love hummus so much, we eat it. A lot. And that means the more great recipe spins on hummus we can find the better. You know, just in case. It turns out food bloggers and recipe developers have come up with some pretty inventive hummus recipes since the Mediterranean dip first took off into the mainstream.
We’ve rounded up 11 hummus recipes featuring bizarre, albeit delicious alterations, to the timeless dip that we’re dying to try. Scroll down, embrace the weirdness, and check them out (and then make some) for yourself.
1. Beet Hummus
This is a pretty (some might say millennial) shade of pink thanks to a roasted beet, which also happens to make it even healthier. So keep dipping, guilt-free. Get the Pink Hummus recipe from my new cookbook—with a recipe for perfect pita chips on the side.
Roasted Jalapeno Hummus
- 2-3 whole jalapeños (depending on preferred level of spice)
- 4-5 cloves garlic (skin on)
- 1 15- ounce can chickpeas (slightly drained)
- 1/2 ripe avocado (optional)
- 1/4 cup tahini
- 2 medium lemons and/or limes (juiced)*
- 1 tsp cumin
- 3/4 – 1 tsp sea salt
- 3-4 Tbsp olive or avocado oil
- 1 handful fresh cilantro (optional)
ROASTED PEPITAS (optional)
- 1/2 cup raw pumpkin seeds
- 1 Tbsp avocado or olive oil
- 1 pinch each salt, pepper and cumin
3 Tbsp or 45 ml
*Nutrition information is a rough estimate for 1 quarter-cup serving. Recipes yields roughly 8 quarter-cup servings in total.
*Recipe (as originally written) makes
Nutrition (1 of 8 servings)
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Spiced Hummus Cake with Vanilla Yogurt Frosting
Last Friday night, my guy agreed to see the A’s vs. Angels game with me. Although ranked #1 on my list, baseball is one of his least favorite sports, so it’s always a miracle when he willingly comes along!
We arrived at the stadium with half an hour before the first pitch, which was really late by my standards… My dad and I always show up 2 hours early to watch batting practice! After dropping off my bag, I dashed up to the restroom at the top of our section in order to make it back to the seats before they announced the starting line-ups and sang the National Anthem.
As I wiped my wet hands on a thin paper towel, I glanced at the woman applying foundation in the mirror on the side wall. “Hmm, I wonder where she bought her beanie…” I thought. “It’s gonna be a cold night—I want one too! Or maybe she knitted it herself? It doesn’t have a tag or logo…”
Then I dropped my gaze to her hair, which hung all the way down to her waist… And gasped. She was my French teacher in high school!
I tapped her on the shoulder and politely inquired, “Are you Mademoiselle…”
She immediately filled in her last name and exclaimed, “YES!” We spent a few minutes catching up over a decade had elapsed since I last studied textbooks and celebrated Mardi Gras in her classroom. It turned out that she, like my parents, owned season tickets too—in the section right next to ours!
As soon as I sank into my seat, I texted my brother the amusing story. As one of those “right face, wrong place” meetings, all I could do was laugh, smile, and savor the moment.
Just like the ballgame, this Spiced Hummus Cake with Vanilla Yogurt Frosting is practically a “right face, wrong place” meeting too. Although normally eaten as an appetizer with carrots and crackers, adding hummus to this cake batter introduced a subtle nutty, almost earthy flavor. Paired with the sweet vanilla yogurt frosting, this hummus cake is one healthy dessert that’s guaranteed to disappear in seconds!
In this easy recipe, hummus replaces the oil and egg yolks. It provides lots of moisture, as well as a little bit of structure from the protein in the chickpeas. For this cake, I turned to one of my favorite brands: Sabra’s Classic Hummus. It’s smooth and creamy, laced with nutty tahini and a hint of garlic, and positively addictive!
To accentuate the tahini’s nutty flavor, I swapped out about half of the all-purpose flour for whole wheat . Whole wheat flour also exudes sweet nutty undertones, and it adds a little extra fiber and nutrients too! Although many people believe that whole wheat baked goodies are stereotypically dry, this one is anything but. With lots of hummus, a touch of Greek yogurt, and lots of brown sugar, this cake is perfectly moist and tender!
And yes, to answer your question… This cake does taste like hummus, but only for the first day or two! Like with black bean brownies—or any bean-baked treat—the flavor begins to fade, so when I cut a slice four days later, I only tasted vanilla. If you aren’t a huge fan of its initial flavor, don’t throw it out! Just cover the cake (and chill, if already frosted) for a few days. It’ll taste like a regular spice cake by then!
Before baking the cake, you must prepare your 9”-round cake pans. Have you hear the term “line and grease” before? Although it sounded mysterious to me the first time I read it in my mom’s old Betty Crocker cookbook, it’s actually incredibly easy!
To begin, trace the bottom of each cake pan onto a sheet of wax paper. Sometimes I sketch this with a pencil other (lazy) times I set the pan and wax paper on top of a cutting board and trace with a paring knife instead. The knife pre-perforates the wax paper for you! Then cut out the wax paper circles and set aside for a moment.
Next, coat the pans with nonstick cooking spray. For cakes, I always reach for cooking spray with flour because the flour helps ensure the cake slides out easily after baking. (See my Note below for what to do if you don’t have a special can of this.) Now firmly press the wax paper circle into the bottom of each pan, gently spreading out any air bubbles with your fingers, and re-spray the tops of the wax paper.
I know it sounds like a lot of extra work, but I promise it’s totally worth it! After spending all of last week testing multiple cake recipes, half of them ripped when a piece of the bottom refused to budge from the pan. Oops!
Note : If you don’t have cooking spray with flour, then grease the pans with regular nonstick cooking spray instead. Once you’ve lined and re-sprayed the wax paper, add 2-3 teaspoons of flour to each pan then shake and roll around the pans until their bottoms and sides are covered. Throw away any excess flour and proceed as normal.
Although the batter appears to barely cover the bottom of the pans, it rises quite a bit in the oven due to the baking soda. Still, the cake only needs a brief 17 minutes to bake, so don’t go far! Then the layers will need to cool completely before frosting.
This skinny vanilla yogurt frosting is my favorite! And that’s saying something… Unless it’s dark chocolate and fudgy, I refuse to eat most frostings. My recipe is so simple: just Greek yogurt , instant pudding mix , and a little extra sweetener . Cream those 3 together in a bowl for 2 minutes before chilling for 2 hours. Don’t skip the chilling it really helps the frosting thicken to regular buttercream consistency! Then all that’s left is to spread it between the layers and over the sides of the cake.
With its nutty tahini taste, this healthy Spiced Hummus Cake with Vanilla Yogurt Frosting will surprise you with its fun exotic flavor. Paired with classic sweet cinnamon and topped with creamy frosting, it’s ideal for relaxed summer days, interesting dinner parties, or any “I just want cake—no more carrots and celery!” cravings.
Butternut Squash Hummus
Are you dressing up? Are you going to parties? Are you eating all the candy?
Might I suggest a savory dip to offset all the sweetness that’s sure to ensue?
I present butternut squash hummus! It’s like fall on a pita chip. Who wouldn’t want that?
This dip comes together in about 30 minutes with 10 basic ingredients.
It gets its flavor from both roasted and fresh garlic, lemon juice, parsley, smoky cumin, paprika, and a pinch of cinnamon. This hummus* is bursting with autumnal flavor and is absolutely perfect with some whole grain pita chips and roasted carrots (simple recipe below!).
*Note: You can learn more about hummus and its origins here.
This hummus is crazy delicious. It’s:
Slightly sweet from the squash
This is the perfect dip to have on hand for a week of healthy snacking. It would also be great for entertaining or taking along to parties. Or, if you’re like me and you eat hummus for breakfast, it’s especially delicious with roasted broccolini and breakfast potatoes. Not weird, trust me.
If you try this hummus, let us know! Tell us in the comments, rate it (once you’ve tried it), and, as always, take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Spicy Sweet Potato Hummus
Meet my new favorite snack, spicy sweet potato hummus! It’s brilliant orange and bursting with flavor, both savory and sweet. I’ve been eating it with everything: pita wedges, bite-sized vegetables, toasted bagels and quesadillas.
I’m pleased to share photos of this vegan recipe with you all, which is the first of my monthly contributions to One Green Planet. One Green Planet is “the online destination for the ecologically ethical generation” and a great resource for vegan recipes from chefs and food bloggers alike. While I certainly don’t believe that a vegan diet is right for everyone (and I do love my cheese), I fully support anyone’s commitment to consuming less meat and animal products. I hope my recipes can help in that regard.
Whether you’re a vegan, vegetarian or self-professed carnivore, I’ve posted several savory sweet potato recipes you’ll love. This sweet potato chili is my end-all, be-all vegetarian chili recipe. It’s so good that I don’t even want to try any others. Then there’s my recipe for sweet potato fries, which includes my tips for attaining crispy fries. I’m so excited that sweet potatoes are in season that I’ve been snacking on sweet potato fries the past two nights in a row!
Just in case those aren’t enough to satisfy your sweet potato tooth, I also have an easy recipe for baked rosemary and parmesan sweet potatoes and sweet potato enchiladas over here. For even more, check out Naturally Ella—Erin is a fellow sweet potato fanatic and is always coming up with interesting ways to serve them.
I want to know: what is your favorite way to eat sweet potatoes?
- 400g pumpkin, peeled and cut into 2cm cubes
- 3 tbsp, plus 1 tsp olive oil
- 1 large bulb garlic
- 400g tin chickpeas, drained and rinsed
- 1 lemon, juiced
- 3 tbsp tahini
- 10g pumpkin seeds, roughly chopped
Preheat the oven to 200°C/fan 180°C/gas mark 4. Toss the pumpkin pieces in 1 tbsp oil with some seasoning and lie on a wide roasting tray. Carefully take a small slice off the top of the bulb or garlic so that you expose the tops of each clove, making sure not to slice the bottom part, which will hold it together. Drizzle this with 1 tsp olive oil and wrap with tin foil.
Place the pumpkin and garlic in the oven for 40-45 minutes, turning halfway through, until the pumpkin is cooked through. Check the garlic by piercing a clove with a knife &ndash if it is still hard, place it back in the oven for another 15 minutes until soft.
Once the garlic is cooked through, leave to cool slightly then squeeze it out of its skin. Place this in a food processor with the roasted pumpkin, chickpeas, lemon juice, remaining olive oil, tahini and some seasoning. Blitz until smooth, adding a splash of water if it needs loosening. Transfer to a bowl and garnish with the chopped pumpkin seeds.