Traditional hummus gets an autumnal twist with the addition of pumpkin.
Okay, fine, maybe I'm a little obsessed with pumpkin. Perhaps because so many of the recipes I make don't call for a full can of pumpkin puree, so I'm left with, like, half a can of pumpkin just wallowing sadly in the fridge.
Well, you know what you can do with that lonely leftover dollop of pumpkin puree? You can make some delicious savory pumpkin hummus.
I toyed with the idea of making a sweet pumpkin hummus – with pumpkin pie spice and everything that's nice – and how good would that be with cinnamon-sugar pita chips? I think it could be quite good, actually. However, my tastebuds were craving something a little more savory.
This recipe starts off with all the traditional hummus ingredients – chickpeas, garlic, lemon juice, and tahini – but gets a little extra smokiness and spice with the addition of smoked paprika, cumin, and cayenne pepper. Got a Halloween party to go to next week? Outshine every one else's hummus contribution (because there's always, like, five tubs of hummus at every party, right?) and bring along this tasty savory pumpkin version instead.
Savory Pumpkin Hummus (printer-friendly version)
makes about 1 1/2 cups
1 clove garlic
1 can garbanzo beans, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 cup pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/2 teaspoon fine sea salt
1. Add the garlic clove to the bowl of a food processor fitted with the metal blade. Process until minced.
2. Add the chickpeas, tahini, and lemon juice to the food processor. Process until coarsely pureed, scraping down the sides of the bowl with a rubber spatula as needed. Add in the pumpkin puree, ground cumin, cayenne pepper, smoked paprika, and salt and process until smooth.
3. Season with additional salt if necessary. Spoon the hummus into a serving bowl and sprinkle with roasted shelled pumpkin seeds before serving, if desired. Serve alongside pita bread, pita chips, or fresh veggies.
makes about 1 1/2 cups
1 clove garlic
1 can garbanzo beans, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 cup pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/2 teaspoon fine sea salt
1. Add the garlic clove to the bowl of a food processor fitted with the metal blade. Process until minced.
2. Add the chickpeas, tahini, and lemon juice to the food processor. Process until coarsely pureed, scraping down the sides of the bowl with a rubber spatula as needed. Add in the pumpkin puree, ground cumin, cayenne pepper, smoked paprika, and salt and process until smooth.
3. Season with additional salt if necessary. Spoon the hummus into a serving bowl and sprinkle with roasted shelled pumpkin seeds before serving, if desired. Serve alongside pita bread, pita chips, or fresh veggies.
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