This really did happen: pumpkin spice hummus. I’ve not lost my mind. I’ve not even gone all in with the overkill trend that reduces American consumerism to a 16 oz of cup of java with nothing but colored sugar. Or even unmentionables with an infused gourd smell. That’s kind of gross. What I have done is shame myself into eating two big tubs of Sabra hummus in one sitting earlier this week. I’m in the middle of all kinds of fantastical changes in my life. One of them has my creative skills on 100. I’m pulling out all kinds of combinations in all areas of life. Food benefits the most. And while I’m on this roll, I thought I’d be that person that tries to see how far I can take the obnoxious pumpkin mania.
Well, it’s serving me well. And it’ll serve you well, too.
As you know, I’m working with Sabra Hummus…. the good folks with the red top. You know them, right? I’ve eaten hummus more than 200 times this year. Truly. In many ways and fashions… even its basic serving, straight out of the container, does the job.
While the Classic flavor will suffice and satisfy any healthy craving, it also has a beautiful canvas on which we can draw.
I took the pumpkin madness to the hummus.
But I took there with my signature pumpkin spice mix I’ve been working on for a few years now. It all started with this crazy perfect pumpkin spice flan. It’s still a client fave during the holidays. I knew it’d work with hummus. At least I hoped.
A few tweeks here and there and we have a glorious jewel case of creamy, buttery, aromatic, and perfectly blanced hummus that can go on just about anything. Or just a wooden spoon.
I can’t really tell you with words how in love I am with this concoction. Actually, I’m kind of surprised Sabra hasn’t come up with this. If they do, you know from where it came.
This is screaming!
If you like hummus and appreciated the pumpkin spice hype, trust me that this will have you feeling all kinds unicorn-ish. These are the kinds of life’s simplicities that love is made of
Because only unicorns would come up with such combinations and actually commit to convincing people of its amazingness.
So, while I go on and continue playing with my pumpkin spice mix — which I’m thinking I need to bottle up and sell — contemplate this and trust yourself to make it. It’s the easiest things you’ll make all winter.
And quite possibly the most exciting. Plus, Sabra does half the work for you.
Cook pumpkin. Drain. Mash. Add spices and herbs. Blend well. Mix with hummus. Blend really well. Toast. Top. Drizzle. Garnish. Dip.
Good on burgers. Good as just a dip. Stay away from herbed crackers. Plain and butter crackers are great.
From my kitchen to yours, happy holidays!
Go buy Sabra! Your creative spirit will come out this season.
Eat well, love unapologetically, pray with true intention, and take care of yourself.
Follow the sexy & delicious fun on
Pumpkin Spice Hummus With Toasted Walnuts and Sage
- 1 case of Sabra Classic Hummus
- 1.5 cup cooked pumpkin, mashed
- 1/4 cup. walnuts, chopped
- 1.5 Tbsp. balsamic glaze
- 1 Tbsp. lavandar reduction
- 1 tsp. unsalted butter
- 1/2 tsp. good cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 3 sage leaves, minced
- salt to taste
In large pot, bring salted water to a boil. Add pumpkin and cook for 20 minutes or until fully cook and softened but not mushy. It’s okay if it breaks apart. Strain well. Chill for 1 hour. While pumpkin is chilling, warm butter in small skillet and toast walnuts. Remove from heat and set aside to cool. In medium mixing bowl, add hummus, pumpkin and all spices, sage and balsamic glaze. Mash pumpkin into hummus, mixing all ingredients as you’re mashing. Blend really well with wooden spoon until all ingredients are combined. Transfer to serving bowl. Swirl and create a few divots in center. Drizzle lavender reduction. Garnish with toasted walnuts and sage. Zest a bit of nutmeg on top.