Pumpkin Hummus

palatablepastime

11 years ago

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Creamy smooth and savory pumpkin hummus.

Pumpkin Hummus

Sue Lau | Palatable Pastime

I am back again this month with Group D of the Secret Recipe Club, a steadfast group of food bloggers who sample each other’s recipes each month. This month I was assigned Bewitching Kitchen and selected Pumpkin Hummus from her offerings to do for my post.

As you know, right now it is pumpkin spice everything, but here you get a bit of a break because there is actually no pumpkin spice. So if you are weary of pumpkin spice or just want more pumpkin, with less spice, this is for you. It has a nice savory flavor that improves on sitting, even though it is really good right out of the processor.

I do need to mention for those of you that don’t already know that when preparing your chickpeas, you will need to be pinching the skins off them if you want the really good, ultra smooth hummus and there is no way around it. It is easy enough to do, just a bit tedious. It is worth the work, I promise.

I probably added a little more olive oil to this than Sally at Bewitching Kitchen did, but it is how I am used to making hummus. You can check out her recipe here if you wish to compare—-> Pumpkin Hummus.

Sally has tons of other recipes there, many of them similar to my own tastes, so if you are a fan of my recipes, please check hers out and don’t forget to save the ones you like to Pinterest.

Also, be sure to click on the green “reveal day” box to check out a linky party of everyone in the Secret Recipes group (it goes to my other blog where I keep my linkups, but the link is safe and is part of Palatable Pastime)

Pumpkin Hummus

Servings: 8
Time: 20mins
Difficulty: easy
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Ingredients:

1 16-ounce can chickpeas, rinsed and drained
1/4 cup fresh lemon juice
1/4 cup water
3 tablespoons tahini
1/2 cup canned unsweetened pumpkin puree
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cayenne pepper
1/4 cup extra virgin olive oil
toasted shelled pumpkin seeds (pepitas) for garnish

Method:

Rinse and drain chickpeas; pull off all their outer skins with a small squeeze.
Place skinned chickpeas, lemon juice, water tahini, pumpkin puree, cumin, paprika. salt, and pepper in the bowl of a food processor.
Run until smooth, then slowly add olive oil in a steady stream through the chute.
Garnish with pepitas and an extra drizzle of olive oil.
Serve with toasted pita or pita chips.

Makes about 2 cups / 8 servings

From palatablepastime.com