Fast Chickpea Pumpkin Spread for Crackers, Salad, Sandwiches, Pasta, Stir fries

I’ve been eating pumpkin a whole lot lately. There is just so much you can do with it. I decided to just throw a bunch of things into a bowl and see how it turned out. This spread tastes good both hot and cold. If this isn’t interesting you, here are some of my other pumpkin recipes:


Prep time
Total time
  • 1 can chickpeas, drained
  • 3 garlic cloves, finely minced (or use garlic powder)
  • 1 tbs tomato paste
  • 5-6 tbs pumpkin puree
  • sriracha / hot sauce, to taste
  • 1 tbs nutritional yeast
  • ½ tsp onion powder
  • 1 tomato, chopped
  • lemon pepper / black pepper, to taste
  • pinch of kelp granules / sea taste
  • large handful baby spinach, chopped
  • optional: squeeze of fresh lemon
  • optional: handful of spicy pumpkin seeds
  • I quickly heated mine with some shirataki noodles by PastaSlim. iHerb carries some different varieties, such as garlic & herb and plain angel hair.
  1. First, add the chickpeas into a bowl and mash them. You don't need to completely mash them all, as it is nice to have some solid chickpeas in the mixture.
  2. Next, add in the rest of the ingredients and mix well. If you are choosing to not cook your mixture and aren't a fan of raw garlic, then you can add in garlic powder instead of minced garlic.
  3. Chill in the fridge or serve heated on crackers, bread, pitas, on top of salads, on its own or you can do something similar to what I did. I just drained and rinsed some shirataki angel hair noodles and then added in some of the chickpea pumpkin mixture with it in a wok and heat for a few minutes and served with some vegan parmesan.








Related Posts Plugin for WordPress, Blogger...


  1. […] recipe by Calm Mind Busy Body comes together in a snap, and can be used not only as a spread perfect as a holiday or anytime […]

  2. […] Fast chickpea pumpkin spread. (via The Kitchn) […]

Leave a Reply

Your email address will not be published. Required fields are marked *