Pumpkin Hummus
This is a take on Hummus and Variations.
You can use any bean or pea in this recipe. The first time I made it I used leftover Black-eyed Peas. It was great.
The pumpkin gives the hummus a slightly sweet flavor, but all the spices give it a complex, savory depth. This dish reminds me of Mole’, with it’s complex spice blend and undercurrent of sweet.
Serve this as a dip with pita chips, crackers or veggies. You could also use hummus as a spread for a veggie wrap, or a sandwich. It could be the base of a flatbread pizza. You can thin it a little with oil or broth and use it as a salad dressing or toss pasta in it.
Ingredients
1 cup chickpeas or other bean or pea
1 cup pumpkin puree
6 garlic cloves
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne
Kosher salt
Black pepper
3 tbsp tahini
Juice of 1 lemon
Extra light olive oil
Roasted pumpkin seeds or toasted pepitas, for garnish (optional)
Instructions:
Place everything except the oil into your food processor or blender. Pulse until everything is chopped and beginning to look even in texture.
Slowly add the olive oil until the mixture begins to look creamy.
TASTE!! Add more salt, pepper, cayenne, or lemon juice to adjust to your preference.
Place in a pretty serving bowl, garnish as you like and enjoy!!