Your Shopping List

View Shopping List

Thai Inspired Autumn Hummus


Thai Inspired Autumn Hummus
  • Quick & Easy!
  • Gluten Free!
Serves: 12Ready In: 10 minutes

Why We Like It


This hummus has great flavor and it makes enough for a get together or to snack on for several days.  It goes great with vegetables, toasted pitas, crackers or tortilla chips.  It also makes a great spread for sandwiches or a topping for baked or grilled chicken.

Start the Hummus:

  • 1 (15 oz) can garbanzo beans (or chickpeas, rinsed and drained)
  • 1 (15 oz) can pure pumpkin
  • 2 1/2 Tbsp red curry paste
  • 2 Tbsp tahini paste
  • 1 tsp fresh ginger (grated, or 1/4 tsp ground ginger)
  • 1 pepper (chili pepper, or thai chili pepper, seeds are optional depending on your level of kick)
  • 1/2 tsp sea salt (OPTIONAL)

Add to a food processor or blender and blend to combine.

Finish the Hummus:

  • 1/4 cup light coconut milk

Slowly add to the mixture in the food processor and blend until smooth.  Transfer to a bowl.

Make the Topping:

  • 1/2 tsp red curry paste
  • 1 tsp light coconut milk
  • 1 tsp toasted sesame oil
  • 1 Tbsp pepitas (or pine nuts, toasted)

Combine red curry paste and coconut milk and drizzle on top of hummus.  Then, drizzle with sesame oil and top with toasted nuts.

Serve and Enjoy!

Quick Tips


For the pumpkin, make sure to get pure pumpkin (or pumpkin puree), not pumpkin pie filling.

Tahini is a thick paste made from ground sesame seeds.  It can typically be found with the Asian foods or with the condiments near the specialty olives.

It is simple to toast nuts and it adds great flavor.  Simply place them in a dry skillet over medium heat and cook, stirring frequently, for about 3 minutes until toasted and fragrant.

Nutrition Information for one serving (without optional salt)


  • Calories: 80
  • Fat: 3 g
  • Saturated Fat: 0.6 g
  • Total Carbohydrate: 11 g
  • Cholesterol: 0 mg
  • Fiber: 3 g
  • Sugars: 2 g
  • Protein: 3 g
  • Sodium: 240 mg
(Recipe adapted from barbaracooks.com)
print_header