Curried Pumpkin Hummus

If you've been in our office, you know how much we love hummus. This seasonal take on the classic chickpea recipe incorporates pumpkin.

Makes 2-3 cups.


  • 1 can (drained and rinsed) chickpeas
  • 1/2 can (about 1 cup) pumpkin
  • 3-4 tablespoons olive oil
  • 1 teaspoon salt
  • Juice from 1/2 lemon
  • 1/2 to 3/4 a tablespoon toasted curry powder

1. Toast your curry powder in a dry pan over medium heat, just until it's very fragrant.

2. Combine all ingredients in a food processor and blend until the consistency of regular hummus.

3. Serve with toasted bread or veggies.