Boston-based cookbook author (and mom) Catherine Gill, best known as The Dirty Vegan, shared this family-friendly recipe with JewishBoston from her new “The Complete Hummus Cookbook.”

Read our interview with her here.

Pumpkin Spice Hummus

Serves 8


  • ½ cup canned pumpkin puree
  • ½ cup canned chickpeas, drained or equivalent cooked chickpeas
  • 2 tablespoons tahini
  • 2 tablespoons pure maple syrup
  • ⅛ cup lemon juice or juice from half a large lemon
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground clove
  • ¼ teaspoon sea salt
  • 1–2 tablespoons water


  1. Using a food processor, blend all ingredients until the desired consistency is reached and hummus is well-combined. Add more water to make hummus less thick or more salt to taste, if desired.
  2. Tip: This hummus looks lovely with a little sprinkle of cinnamon on top and a few pepitas (raw pumpkin seeds) on top as a garnish!

Check out Gill’s recipe for hummus-stuffed baked shell pasta.