Pumpkin season is in full swing, and while we love a good jack-o'-lantern, we love eating them even more! This clean, whole-food recipe replaces the sugar overload of Halloween with a rich, savory, nutrient-dense dip. Served inside a roasted pumpkin shell, it doubles as a stunning, spooky centerpiece for your holiday table.
Prep time: 15 minutes
Cook time: 50 minutes
Yield: 10 servings
Ingredients
1 small pie pumpkin (about 3 lbs), top cut off and reserved, seeds scooped out
4 tbsp extra virgin olive oil, divided
1 can (15 oz) chickpeas, drained and rinsed
Juice of ½ lemon
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp chili flakes (optional, for a kick)
3 whole-grain or sprouted tortilla wraps
Sea salt and black pepper to taste
Instructions
1. Roast the Pumpkin Vessel
Preheat your oven to 400°F. Pour 1/2 tablespoon of olive oil inside the hollowed pumpkin along with the garlic powder, paprika, chili flakes, thyme, and cumin. Rub the spices and oil thoroughly over the inside flesh. Place the top back on the pumpkin, set it on a baking tray, and roast for 45–50 minutes until the flesh is completely tender.
2. Bake the Ghost Dippers
While the pumpkin roasts, lightly brush both sides of your whole-grain tortillas with olive oil. Use a ghost-shaped cookie cutter (or a paring knife) to cut out spooky shapes. Arrange them on a separate baking sheet and bake for the last 8–10 minutes of the pumpkin's cooking time until crisp and golden.
3. Blend the Hummus
Once the pumpkin is cooked, carefully scoop out the tender inner flesh, leaving a sturdy outer shell intact to act as your bowl. Transfer the hot pumpkin flesh into a food processor. Add the chickpeas, lemon juice, remaining olive oil, and a pinch of salt and pepper. Blend until completely smooth and creamy.
4. Assemble & Serve
Spoon the warm, vibrant hummus back into the roasted pumpkin shell. Arrange your crispy ghost dippers around the base and serve immediately!
💡 Farm Tip: Don't Waste the Seeds!
Save the scooped-out pumpkin seeds. You can rinse them, toss them with a little olive oil and sea salt, and roast them at 350°F for 15 minutes for a crunchy, zero-waste farm snack.