What’s a month without hummus? Really, can I go one month without posting – or at least talking about – hummus? I have made many a sweet potato hummus, but not a pumpkin. I played with a few flavor combinations when testing, 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! I’m a bossy-pants when it comes to hummus.
Pumpkincredible Hummus gluten-free, oil-free, soy-free RECIpage to print/share
A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin!
1 can (14 oz) chickpeas, drained and rinsed
1 can (14 oz) white beans (cannellini or other), drained and rinsed
1 cup 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)
1 1/2 – 2 tbsp tahini (to taste)
1 tsp ground cumin
1/4 tsp (rounded) ground allspice
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!!)
1/2 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.
What is YOUR favorite hummus or bean dip?
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