

I don’t know what happened. Last week I was in full-out denial that fall was party-crashing my beloved glossy-yellow-sunshine-filled, blue-sky-topped, smoothies-everyday, bliss-bonanza summertime season. And this week I went through three cans of pumpkin, finished off my lingering jar of cinnamon, and started to get anxious when I realized I was running low on maple syrup. All while still cranking up the AC during the day since, for example, today’s Los Angeles high was 81 degrees. Pumpkins first, sweaters, scarves and Halloween decorations second I guess.



Pumpkin Hummus. But despite my seasonal-transition-confusion, I have nothing but swoony love for THIS recipe. It has me craving autumn strolls through golden and crimson leafy-speckled paths. Halloween decorations. Movie nights in. Golden twinkling candlelight (I use those fake-out candles on auto-timer .. ah technology!) And healthy snacking afternoons with bronzed bowls filled to the brim with this creamy-delicious Pumpkin Hummus. I’ve been calling it Pump-ummus. Kinda sounds like pump-a-moose, so that’s kinda silly I know. Get my recipe + a bonus recipe for warm, savory-baked pumpkin cashew cheese..

Dip it..



Bigger bowl please..



Spread it..



Pumpkin Hummus with hints of copper-toned cinnamon and bright orange citrus zest. A hint of nutty tahini and a sweet subtle glow of maple syrup too. This pumpkin hummus can be eaten by the spoonful, spread on seasonal sandwiches, stuffed into pita bread with veggies and leafy greens – maybe some smoky tempeh bacon too – or simply dip and snack using veggie sticks, crackers and toasts to dig in.

Oh-so-fall. And kinda glowy-cozy too.



Glowy-cozy recipes are what I’m ALL about this season.

Orange-Spiced Pumpkin Hummus

vegan, makes 4 cups

1 16oz. can garbanzo beans, drained

1 cup canned pumpkin puree, unsweetened

1/4 cup tahini

1 Tbsp apple cider vinegar

1 Tbsp maple syrup

1 Tbsp orange juice, fresh + pinch of orange zest (plus more zest as garnish)

1/8 tsp cinnamon

1/8 tsp ginger and/or nutmeg mixture

1/2 tsp salt

optional: 1/4 cup soaked raw cashews, for a richer, creamier, thicker texture

garnish: orange zest + a drizzle or cold-pressed pumpkin seed oil is nice too!

Directions: Blend all ingredients in blender or food processor – I only blend half-way so some beans are still stightly chunky. For thinner hummus you can add a splash of orange juice or oil. (pumpkin seed oil or EVOO) Serve warm or chilled.

Since these healthy beans are disguised as HUMMUS maybe my husband will actually eat them. Actually .. he taste-tested this stuff and DID love it! #win

Bonus Recipe!

Savory Baked Pumpkin Cashew Cheese

vegan, makes about 2 cups

3/4 cup pumpkin puree (unsweetened)

1 cup soaked raw cashews (soak overnight)

1 Tbsp coconut oil, organic extra-virgin (softened)

1 Tbsp maple syrup

1/4 cup vanilla almond milk (warmed)

1/4 tsp orange zest

spices: cinnamon, ginger, nutmeg to taste

Drain cashews and add all ingredients to blender. Blend until smooth. Pour into a greased oven-friendly dish, you can use two small dishes if desired. Bake at 275 degrees for 1-3 hours. After one hour you will get a soft, spreadable cheese. The longer you bake, the drier your cheese will become. Fully cool before serving for a firmer style cashew cheese. Warm cheese will be soft.