Just when I thought I might be “over” with my pumpkin obsession streak from the years past, I don’t think pumpkin and I are ready to part ways yet. I’m falling in love with pumpkin again. How much I love my pumpkin? Let me count the ways… every year in the last few years, I ate pumpkin practically every meal every day for months during fall and winter. From breakfast, lunch, snack, dessert to dinner, you name it. From pumpkin pie, muffin, bread, ice cream to pumpkin curry, sandwich, and lasagna! I wish I had started my recipage years ago to collect my pumpkin recipes. Well, it’s better late now than never, right? Anyway, I ate soooo much pumpkin in the years past, every single year, and this year I thought maybe I’m finally over my pumpkin obsession. Well, I’m certainly not going to hoard cans of pumpkin puree and cleaned out the stock of my local grocery stores like I did a few times (there was a national outage of pumpkin puree then, I swear!) but I think pumpkin is still part of my comfort food no matter how much I ate. Plus, it’s good for you! Pumpkin is high in Vitamin A and Beta Carotene. It’s so versatile to create with many types of dishes. Here is an quick and easy recipe to start—pumpkin hummus!
You can eat this with pita chips, tortilla chips (like I did yesterday, and it works!) raw veggies, smear it as a spread in a sandwich, or a spoon! A healthy snack in between meals or an appetizer. If you love pumpkin and hummus, you will definitely love this!
If you’re concerned about the taste, whether sweet pumpkin flavor would blend well with the hummus, the trick is to make sure that that pumpkin spices are well balanced with all the ingredients typically in a good hummus recipe (i.e., lemon, garlic, tahini and chickpea). If you choose to use pumpkin pie spice mix, that’s fine too. But I prefer to use those individual spices rather than from the pumpkin pie spice mix altogether. Because I can control which flavor nuances to enhance and taste in my pumpkin hummus. I prefer my hummus to be on the more savory side, so I don’t need any sweetener as the pumpkin is already slightly sweet. Also, I find that adding some heat really enhance the pumpkin-y taste from the tangy and nutty flavor of the hummus. Ginger powder provides the sultry, lemony and sharp undertone of heat. Smoked paprika lends that subtle smokey hint without the bite.
In terms of texture, the slightly sweet profile of pumpkin is almost already blended beautifully smooth as the hummus. Hmm. Sweet, savory, nutty, smokey, dreamy and creamy! Enjoy.
(makes approx 2-3 cups)
- 1.5 cup cooked chickpeas (or one 15-oz. can chickpeas, drained and rinsed)
- 3/4 cup pumpkin puree (or half of a 15-0z. can pumpkin puree)
- 2 tbsp fresh lemon juice (or juice of one lemon)
- 1/4 cup tahini
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp smoked paprika
- 1/4 tsp all spice
- pinch of ground clove
- Blend all ingredients in food processor until smooth.
- Enjoy with sandwiches, raw vegetables, crackers, bread or a spoon.