Pumpkin Hummus with Coriander

There’s something special about a bright orange bowl sitting in the middle of the table. Who needs a centerpiece when you’ve got pumpkin puree to showcase?

With some tahini (also known as “sesame seed paste”) sitting in the refrigerator, I decided to put together a batch of pumpkin hummus. I don’t know if technically one can call a dip “hummus” if it doesn’t have any garbanzo beans in it, but that is beside the point. But with just a touch of tahini, in this recipe you get a hint of hummus flavor which adds another layer to the sweet creaminess of pumpkin puree.

Pumpkin Hummus with Coriander and Salted Almond Crackers

While you can certainly make this recipe with ground coriander, I prefer crushing whole coriander seeds, as you will get the freshest flavor. And if you let the hummus sit for a bit, you will find that the taste of the coriander develops over time.

You can use this as a spread or as a dip, and it also works great as an appetizer served with either fig flaxseed crackers (the pumpkin pairs well with the sweetness of the dried fig) or salted almond and sesame crackers (pictured above).

Pumpkin Hummus with Coriander on Foodie Underground

Pumpkin Hummus with Coriander


2 to 3 cloves garlic

1 to 2 tablespoons olive oil

2 cups (16 ounces, 480 grams) pumpkin puree (homemade is best, trust me)

1 tablespoon tahini

2 teaspoons whole coriander seeds, crushed

1/2 teaspoon chili powder

1/4 teaspoon sea salt

1 teaspoon lemon juice

Black pepper to taste


Finely chop the garlic gloves. Place in a frying pan with the olive oil and fry over medium heat until golden brown.

In a large bowl, mix the pumpkin puree with the fried garlic. Add in the other ingredients and mix together until well blended.

Serve as a dip or a spread. If not serving right away, store in an airtight container in the refrigerator.



How to Make Your Own Pumpkin Puree (Or Any Winter Squash Puree)

Pumpkin Hummus with Coriander and Salted Almond Crackers on Foodie Underground

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