Spicy Pumpkin Turmeric Hummus

This spicy pumpkin turmeric hummus was born after I was given a turmeric bulb by my Naturopath, Jacqui Berry (in Moruya).

It inspired me to create something special, delicious and healthy with an ingredient that I rarely use.

So I decided that turmeric was a good fit with pumpkin, and that pumpkin could really spice up a standard old hummus recipe to make it rich in vitamin A, fibre and the anti-inflammatory power of turmeric.

You see, I like hummus, and chickpeas and I are friends – but only in limited quantities.

Diluting the hummus with roasted pumpkin creates a win-win situation – less wind, and more vitamin A ūüôā

The result is a delicious spread that’s great as a dip, salad dressing or companion to a Buddah Bowl (my latest food fixation).

Buddah Bowls are an amazing lunch option and a perfectly good way to enjoy spring produce.

I hope you love this recipe as much as I do.

Spiced Pumpkin Turmeric Hummus – Ingredients

Makes 4 serves

  • 1 cup chickpeas (cooked/canned)
  • 1 cup pumpkin (roasted or boiled)
  • 1 tbsp turmeric (freshly grated root, or 1 tsp dried)
  • 1 garlic clove
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 pinch dried chilli flakes
  • 1 pinch cumin seeds, ground
  • 1 tbsp olive oil

This recipe is good for EVERY body type and mesomorphs especially will love this treat.


Spicy Pumpkin Turmeric Hummus – Method

1. Puree all ingredients except oil.

2. Transfer hummus to a jar and smear the top flat with a spoon.

3. Drizzle oil over the top and sprinkle with extra chili flakes and cumin seeds

4. Serve with carrot sticks, snow peas, green beans and capsicum sticks – or as a side to a Buddah Bowl.

SO easy!


Spicy Pumpkin Turmeric Hummus – Nutritional Info

Servings: 4

Body types: ALL

Total Time: 10 minutes

Nutrition (per serving): 144 calories, 8.4g total fat, 0mg cholesterol, 321mg sodium, 296mg potassium, 14.2g carbohydrates, 4.3g fibre, 1.5g sugar, 5g protein, vitamin A 3132 IU, calcium 70mg, folate 30ug, magnesium 33mg.

Recipe Type

Gluten free, dairy free, vegan, vegetarian.


Serve immediately ‚Äď or store in the refrigerator for up to 7 days.


This recipe can be adapted for people on a low FODMAPS diet – omit the garlic. Only use this recipe if you are ok with chickpeas.


Melanie White

Melanie White

Chief Inspiration Coach

I’m¬†a quirky scientist and a Health and Wellness Coach who helps 35+ women to understand and eat right for their body type.