Pumpkin Hummus is on the menu today, though I prefer to call it Pumpkincredible Hummus!
I played with a few flavor combinations when testing this pumpkin hummus (from Plant-Powered Families) and found that my palate was happiest with a combination of smoky spices – smoked paprika and cumin. A touch of allspice rounds out the flavors, so try to include it!
And, you might be asking “why, oh why, Dreena, would you add maple syrup to your hummus?” I have not gone mad. Cooked pumpkin is not as sweet as cooked sweet potato, and I found that just this small amount of maple syrup (and it is a small amount) brought a better flavor balance to the dip.
Finally, some toasted pumpkin seeds beautifully accent this hummus. I didn’t want to overwhelm the flavor of this dip with tahini, so I used just a smidgen, and then finish the puree by pulsing in some toasted pumpkin seeds. Keep them a little chunky, and the color stays more vibrant – plus it adds some texture if you like that.
I had these beautiful long red bell peppers and cut them into strips – look, they are nature’s little dippers!… Ok, maybe take a second place to endive.
You know what? I don’t have much else to say about this hummus other than – go make it!
Yeah, I’m a bossy-pants when it comes to hummus.
Pumpkin Hummus: Pumpkincredible Hummus!
- 1 can (14/15 oz) chickpeas, drained and rinsed
- 1 can (14/15 oz) white beans (cannellini or other), drained and rinsed
- 1 cup canned pure pumpkin I use farmer’s market brand
- 1/4 cup freshly squeezed lime juice try not to substitute lemon juice, the lime flavor really works here
- 1 medium-large clove garlic adjust to taste, use smaller clove for kid-friendly
- 1 - 1 1/4 tsp sea salt adjust to taste
- 2 tbsp tahini to taste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (if you don’t have smoked paprika, use another 1/4 tsp cumin - then go out and get yourself some smoked paprika!!)
- 1/4 tsp rounded ground allspice
- 1/2 tsp pure maple syrup
- 1/3 cup toasted pumpkin seeds see note for toasting; reserve about 2-3 tbsp for garnish
- In a food processor add all ingredients except pumpkin seeds (and starting with 1 tbsp tahini). Puree until very smooth. Taste, and if you’d like to add addditional garlic or spices, add a little (and if you'd like a richer tahini flavor, add the other tablespoon). Then, add most of the pumpkin seeds (reserving a couple of tbsps), and pulse through. Transfer mixture to a serving dish, and top with remaining pumpkin seeds. Serve with whole-grain pita breads, tortilla chips, warm whole-grain bread, etc.
- Beans Note: The combination of chickpeas and white beans makes this hummus a little creamier than using just chickpeas alone.
- Pumpkin Seeds Note: When I toast nuts and seeds, I do so in larger batches so that I have them ready to use another time. So, consider toasting about a cup or more. To toast pumpkin seeds, place on a baking sheet lined with parchment paper (I use my toaster oven and a small baking tray). Bake at 400 for several minutes until they turn a golden color and you can smell a nutty aroma. This won’t take long, maybe about 5-7 minutes, possibly longer depending on your oven. Just be sure to watch them after about 6-7 minutes, as they can burn quickly.
Have you ever made Pumpkin Hummus?
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