When it comes to festive food for an adult Halloween party, you have to walk the line. I like to make recipes that have just a hint of playfulness, but are more focused on flavors. This pumpkin hummus is orange and black for a slightly spooky look, without the ick-factor. For those accustomed to eating pumpkin desserts, the sweet-savory-spicy blend of flavors is a pleasant surprise.


  • 1 can (16 oz) chickpeas (rinsed and drained)
  • 1 cup cooked pumpkin
  • 1/2 clove garlic
  • 1 teaspoon cinnamon
  • 1 teaspoon chipotle powder
  • 1 pinch nutmeg
  • 1 tablespoon apple cider vinegar
  • 1/4 cup olive oil (plus 1 tablespoon for serving)
  • Salt and black pepper (to taste)
  • 2 tablespoons chopped black olives (for garnish)
  • Pita chips (for serving)

Note: You can use canned pumpkin for this recipe, but I like to roast my own. Get a small pumpkin and quarter it. Liberally rub with salt, pepper, and olive oil. Roast at 350 for about an hour until tender enough for a fork to go through the flesh with little resistance. Scoop it out right into a food processor. You can use any winter squash as a replacement for pumpkin.


1. Put the chickpeas, cooked pumpkin, garlic, cinnamon, chipotle, nutmeg, cider vinegar, olive oil and salt and pepper into the food processor. Process until smooth, stopping to scrape down the sides a few times to make sure everything gets blended well.

2. Taste for seasoning and add more salt and pepper, vinegar, or chipotle, if you like.

3. Spoon into a bowl and drizzle with the tablespoon of olive oil. Top with the chopped olives and serve with pita chips.