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Pumpkin Hummus


Prep Time: 20 minutes

Cook Time: 6-8 minutes

Servings: 6




For the Pumpkin Hummus

1 cup raw cashews, soaked in water overnight
¾ cup pumpkin puree
¼ cup tahini
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon Daks Pumpkin Spice
¼ teaspoon ground black pepper
1 garlic clove


For the Savory Chips

12 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Cooking spray, as needed
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
¼ teaspoon Daks Pumpkin Spice


For the Sweet Chips

12 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Cooking spray, as needed
½ teaspoon sugar substitute
¼ teaspoon Daks Pumpkin Spice



  1. Preheat oven to 375°F. 
  2. Make the chips: Cut Crepinis in half and then in quarters, to make four triangles from each wrap. 
  3. Arrange triangle pieces on a greased baking sheet in a single layer. Spray the top of chips lightly with cooking spray (you will need 3-4 baking sheets, or you can bake Crepini chips in batches). Sprinkle half of the chips with the salt, black pepper, and Daks Pumpkin Spice, and the other half with the sugar and Daks Pumpkin Spice.
  4. Place in oven and bake until Crepini chips are golden brown, 3-4 minutes.
  5. Remove pan from oven and let cool to room temperature (Note: the chips will get crispier as they cool).
  6. Make the hummus: Drain water from cashews. To a high speed blender add cashews and all other ingredients for hummus. Blend until smooth. Taste, and adjust flavors as needed. If hummus is too thick, add lemon juice or water, a tablespoon at a time to thin to desired consistency.
  7. Transfer hummus to a serving bowl. Serve with sweet and savory chips and fresh vegetables for dipping.