Thai Peanut Pumpkin Hummus

A couple weeks ago I gave you a stern warning about sharing food with friends. Seriously, if you think there’s any chance you might want leftovers of something, hide it away and pretend it doesn’t exist. This way, should your friends inhale every last bite, you’ll still get to have some later. I should have done this when I made my edamame/guacamole, which was supposed to do double-duty as football-watchin’ snack on Sunday and turkey sandwich spread throughout the week.

But I wasn’t so wise, and when Monday morning rolled around, I was scavenging the fridge for something remotely interesting to put on my sandwich. Sure, we had about seven kinds of mustard, but since the idea of edamame-guacamole was already planted, mustard just wasn’t doing it for me.

Five o’clock couldn’t come fast enough that day so I could race home and whip up something equally delicious in a totally different way to satisfy my desires for a more exotic turkey sandwich. I craved something nutty and spicy and sweet, and I found it in Thai Peanut Pumpkin Hummus.

This time, I kept it all to myself (ok, fine, I let my husband have some too.) Be seriously careful if you choose to serve this at a party, because I promise your guests will make all gone of it. And you’ll have none left for your sandwiches, or for dunking carrots or pita chips at midnight, or whatever else you dream of doing with it (and I do hope you’ll tell me all about those dreams, because I’m sure this hummus has crazy big potential for major deliciousness.)

Thai Peanut Pumpkin Hummus

1 can chickpeas, drained, rinsed, and peeled*
1/4 cup (64gm) all natural peanut butter
1/2 cup (120gm) pumpkin puree
2 tablespoons water
1 tablespoon chili garlic paste
1 teaspoon ground ginger
2 large scallions, chopped (white and light green parts only)
2 teaspoons lime juice
1/2 teaspoon salt
1 tablespoon chopped cilantro

Combine all ingredients in a food processor, and process until smooth.

Garnish with additional chili paste and cilantro, if desired.

Makes about 15 1-ounce servings. Store tightly covered in refrigerator for up to one week.

*Peeling the skins from your chickpeas will result in a much smoother, creamier hummus. It’s not nearly as annoying as it sounds, and I promise those extra five minutes to prepare this will be totally worth it.

Nutritional Info
Servings Per Recipe: 15
Amount Per Serving
Calories: 55.7
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 180.1 mg
Total Carbs: 6.8 g
Dietary Fiber: 2.3 g
Protein: 2.5 g

You can find my Thai Peanut Pumpkin Hummus and many other healthy delicious recipes at Slightly Indulgent Tuesday, hosted by Amy of Simply Sugar and Gluten Free.
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54 Responses to “Thai Peanut Pumpkin Hummus”

  1. 1

    That Girl — February 25, 2011 @ 6:41 pm Reply

    There is a lot going on with this hummus!

  2. 2

    Maria — February 25, 2011 @ 7:31 pm Reply

    Love this hummus flavor!

  3. 3

    Joanne — February 26, 2011 @ 1:10 am Reply

    I've made curried pumpkin hummus before, but never with peanuts. And never this amazing looking. I'll be making a double batch. Just in case my roommates have any illusions about me sharing with them.

  4. 4

    Cara — February 27, 2011 @ 2:48 am Reply

    Thanks! I bet it will be delicious with sweet potato too.

  5. 5

    Cara — February 27, 2011 @ 2:50 am Reply

    Thanks Tasha! So funny, at first it was just going to have peanut butter, but knowing myself, it's nearly impossible not to go a day without eating pumpkin!

  6. 6

    Cara — February 27, 2011 @ 2:50 am Reply

    Thanks Kelsey, it means a lot, I've really been working on my photos!

  7. 7

    Kerstin — February 27, 2011 @ 10:25 pm Reply

    What a unique twist on hummus – I can see what it was a big hit!

  8. 8

    Branny — February 28, 2011 @ 1:23 am Reply

    I've thought of making hummus without tahini using PB for a long, long time but I never got around to it.How do you peel your chickpeas? Just put them in a bowl of water and swish around? I cook dried chickpeas and find that if I overcook them a little bit in my pressure cooker, the skins float to the top anyway.

  9. 9

    janet — February 28, 2011 @ 2:32 am Reply

    My favourite hummus has peanut butter instead of tahini, so I know this will be great because it also combines pumpkin and scallions! Oooh!

  10. 10

    Mika — March 1, 2011 @ 8:47 am Reply

    This is such a wonderful idea…I think I will skip the pumpkin, but I'm surely going to try the combination chickpeas-peanut butter…

  11. 11

    Shannon — March 2, 2011 @ 1:13 pm Reply

    oh wow, this is so unique, i'm totally going to try this one, too! lots of good things i've been missing over here ;) glad i finally get to catch up!

  12. 12

    Prevention RD — March 22, 2011 @ 3:51 pm Reply

    How did I miss this one? YUM!

  13. 13

    Kelsey — March 28, 2011 @ 8:41 pm Reply

    Great recipe, Cara. I love the flavors you've used and I love the picture!

  14. 14

    Maria — March 28, 2011 @ 8:41 pm Reply

    Love this hummus flavor!

  15. 15

    Tasha — March 28, 2011 @ 8:41 pm Reply

    Leave it to you to present us with a version with pumpkin (and peanut butter too!). It sounds absolutely amazing.

  16. 16

    Emily — March 28, 2011 @ 8:41 pm Reply

    wow, what an interesting combo. Never would have thought of it but sounds delish!

  17. 17

    Kelly — March 28, 2011 @ 8:41 pm Reply

    I used to experience that all the time with roommates in college or at my parents' house. I will say it is one of the things I adore about living alone – never have to worry my leftovers will get eaten. Love all the flavors in this one. Nice job!

  18. 18

    Themadhausfrau — March 28, 2011 @ 8:41 pm Reply

    What a fantastic riff on hummus. Can't wait to try this. Thanks!

  19. 19

    Cara — March 28, 2011 @ 8:42 pm Reply

    Thanks Tasha! So funny, at first it was just going to have peanut butter, but knowing myself, it's nearly impossible not to go a day without eating pumpkin!

  20. 20

    Chrysta — March 28, 2011 @ 8:42 pm Reply

    ooohhh!!! what a cool idea! I love the idea of adding PB and and chilies and pumpkin to hummus. This is soo on my 'to-make' list. Awesome!

  21. 21

    Kerstin — March 28, 2011 @ 8:42 pm Reply

    What a unique twist on hummus – I can see what it was a big hit!

  22. 22

    Branny — March 28, 2011 @ 8:42 pm Reply

    I've thought of making hummus without tahini using PB for a long, long time but I never got around to it.How do you peel your chickpeas? Just put them in a bowl of water and swish around? I cook dried chickpeas and find that if I overcook them a little bit in my pressure cooker, the skins float to the top anyway.

  23. 23

    janet — March 28, 2011 @ 8:42 pm Reply

    My favourite hummus has peanut butter instead of tahini, so I know this will be great because it also combines pumpkin and scallions! Oooh!

  24. 24

    Jey — March 28, 2011 @ 8:42 pm Reply

    Yum, this sounds so delicious!

  25. 25

    Mika — March 28, 2011 @ 8:42 pm Reply

    This is such a wonderful idea…I think I will skip the pumpkin, but I'm surely going to try the combination chickpeas-peanut butter…

  26. 26

    beanplant — March 28, 2011 @ 8:42 pm Reply

    I've become a huge fan of hummus lately and I love peanut butter and pumpkins, so I can only imagine how tasty this is!

  27. 27

    CasualDish — March 28, 2011 @ 8:42 pm Reply

    Thant sounds and look amazing, great flavors! :)

  28. 28

    Jennifurla — March 28, 2011 @ 8:42 pm Reply

    Love, I have some sweet potato puree…great idea here

  29. 29

    Joanne — March 28, 2011 @ 8:42 pm Reply

    I've made curried pumpkin hummus before, but never with peanuts. And never this amazing looking. I'll be making a double batch. Just in case my roommates have any illusions about me sharing with them.

  30. 30

    Cara — March 28, 2011 @ 8:43 pm Reply

    Thanks Kelsey, it means a lot, I've really been working on my photos!

  31. 31

    Cara — March 28, 2011 @ 8:49 pm Reply

    Thanks! I bet it will be delicious with sweet potato too.

  32. 32

    Shannon — March 28, 2011 @ 8:49 pm Reply

    oh wow, this is so unique, i'm totally going to try this one, too! lots of good things i've been missing over here ;) glad i finally get to catch up!

  33. 33

    Prevention RD — March 28, 2011 @ 8:49 pm Reply

    How did I miss this one? YUM!

  34. 34

    Prevention RD — March 29, 2011 @ 2:05 am Reply

    How did I miss this one? YUM!

  35. 35

    janet — March 29, 2011 @ 2:05 am Reply

    My favourite hummus has peanut butter instead of tahini, so I know this will be great because it also combines pumpkin and scallions! Oooh!

  36. 36

    Cara — March 29, 2011 @ 2:05 am Reply

    Thanks! I bet it will be delicious with sweet potato too.

  37. 37

    Maria — March 29, 2011 @ 2:05 am Reply

    Love this hummus flavor!

  38. 38

    Cara — April 5, 2011 @ 1:17 am Reply

    Thanks! I bet it will be delicious with sweet potato too.

  39. 39

    Prevention RD — April 5, 2011 @ 1:17 am Reply

    How did I miss this one? YUM!

  40. 40

    Cara — April 5, 2011 @ 1:17 am Reply

    Thanks Kelsey, it means a lot, I've really been working on my photos!

  41. 41

    Tasha — April 5, 2011 @ 1:17 am Reply

    Leave it to you to present us with a version with pumpkin (and peanut butter too!). It sounds absolutely amazing.

  42. 42

    Prevention RD — April 5, 2011 @ 1:17 am Reply

    How did I miss this one? YUM!

  43. 43

    janet — April 5, 2011 @ 1:17 am Reply

    My favourite hummus has peanut butter instead of tahini, so I know this will be great because it also combines pumpkin and scallions! Oooh!

  44. 44

    Kerstin — April 5, 2011 @ 1:17 am Reply

    What a unique twist on hummus – I can see what it was a big hit!

  45. 45

    Cara — April 5, 2011 @ 1:17 am Reply

    Thanks Kelsey, it means a lot, I've really been working on my photos!

  46. 46

    Cynthia Scarpa — November 20, 2011 @ 3:42 pm Reply

    Where do you buy Chili Garlic paste or is there a substitute you would recommend? 

  47. 47

    Cara — November 20, 2011 @ 3:46 pm Reply

    It's pretty easy to find in the asian section of a grocery store :)

  48. 48

    Rebecca R. — January 7, 2012 @ 9:46 am Reply

    Sounds great- where would you find the chili garlic paste?

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  52. 49

    Lauren — November 21, 2013 @ 6:16 pm Reply

    I made this today and its fantastic! It might be the best hummus I have made!

    • 49.1

      Cara — November 22, 2013 @ 8:40 am

      Thanks, so glad you liked it!

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