Name: Creamy Pumpkin Hummus
Prep time: 10 min
Ingredients: 1 can (15 ounces chickpeas); 1/2 cup pumpkin puree; 1 garlic clove (roasted, if preferred); 1 tablespoon lime juice; 1 tablespoon tahini; 5 tablespoons olive oil (more for smoother consistency); 1/2 teaspoon cumin; 1/2 teaspoon paprika; salt and pepper to taste; dash of allspice; for spicy hummus: 1/4 - 1/2 teaspoon cayenne pepper

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Seasonal Pumpkin Hummus including pumpkin puree, garlic and lime juice.

Remember last week’s Savory Creation of homemade Tahini? I made it for this pumpkin hummus.

I am going a little pumpkin crazy these days from cookies, fudge and cake to hummus now.

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The pumpkin flavor isn’t strong and overpowering in this hummus but it gives a wonderful warm color.

Instead of the usual lemon juice, this version gets a special aroma through the use of lime juice.

I love dipping all kinds of veggies or naan or pita bread with hummus, but my current obsession are these gluten-free Brown Rice Thins – especially the Sea Salt & Pepper flavor.

As usual for my (international) Savory Creations, you can find the full recipe and instructions on my travel blog a Nomad’s Dream HERE.

I am also sharing a secret for super-smooth homemade Hummus.