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Pumpkin Hummus
You all know I love hummus. This is my fourth hummus recipe. I am on a mission to get you to see hummus as more than a dip.
Hummus is an everything food.
It’s a side dish, a sauce, spread, a condiment, or the foundation for a “bowl.” One of my favorite bowls includes a heaping pile of hummus on one side, some roasted spicy sweet potatoes on the other, and an over-easy egg on top. Other favorites include smearing hummus on/in burgers, wraps, and quesadillas, or stirred into rice. For proof I’m not the only person who thinks hummus is more than a dip, here’s a list of 25 ways to eat it. Some people (myself included) think it’s a meal.
If you want to stick to using it as a dip, try scooping with non-traditional implements such as pear or apple slices. You don’t need to complicate your hummus intake with a bunch of empty chip calories. Good quality naan or pita bread? … Another story entirely. 😉
Hummus is a forgiving entity.
You can flavor it any way you’d like. If you want only a hint of pumpkin to feel like you are celebrating Fall, keep it to about a half a can and definitely serve it with pear slices. If pumpkin is your thing, knock yourself out and use the whole can – you will probably want to increase the cumin, too. Pumpkin is a good source of vitamin A – nutritionally speaking, it’s worth adding.
I add a just a pinch of sumac to hummus. You can easily order some to play with here
Pumpkin Hummus
Ingredients
- juice of one large lemon + the zest for garnish
- 2 T tahini
- 1 tsp Kosher salt
- 1 15 oz can garbanzo beans rinsed and drained
- 1 - 2 T olive oil + more for garnish
- 1/2 of a 15 oz can pumpkin pureé
- 1 heaping tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 tsp sumac optional, but it does improve the flavor
- 1 - 2 T pumpkin seeds for garnish
- sprinkle of smoked paprika for garnish
- 1 - 3 cloves fresh garlic +/- on the garlic. It's a traditional ingredient, but the hummus is fine without it.
Instructions
- Add the juice of one lemon, the 2 T tahini, 1 tsp salt, the can of drained and rinsed garbanzo beans and 1 T olive oil to your food processor. Blitz until the beans are smooth.
- Add the 1/2 can pumpkin, a heaping tsp of cumin, 1/2 tsp cayenne pepper, and 1/4 tsp sumac to the food processor and blitz again until smooth.
- If you have time, let it sit for an hour or so the flavors meld.
- If you are using it as a dip, garnish before serving (in this order so it looks pretty) with olive oil, pumpkin seeds, lemon zest, smoked paprika, ground pepper, Kosher salt, and a little chopped green onion, cilantro, or parsley.
