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Recipe: Vegan
Hi everyone! I hope that you all are having a great fall so far! While summer is my most favorite time of the year, fall definitely comes in second place. I love the fall foliage, the anticipation of Thanksgiving, an excuse to wear my favorite pair of boots, and knowing that I.U. basketball has officially started (Yep. I AM such a Hoosier).
As I'm savoring every sip of my pumpkin spice coffee right now, I have to tell you that I'm pretty obsessed with pumpkin hummus! When I first thought of making pumpkin hummus, I hoped that maybe this was some genius idea that had just popped into my brain. Of course after logging onto Google, I quickly discovered that like so many dishes out there, there are loads of pumpkin hummus recipes in existence. The recipe below, however, is my creation with some kick. My version offers a traditional tasting hummus with a hint of pumpkin. If you want a stronger pumpkin flavor you'll want to add more pumpkin puree (NOT the pumpkin pie filling). And of course you can always roast a baking pumpkin and blend its filling for this dish!
One of the best parts about this recipe - besides its deliciousness and ability to be a hit at holiday parties - is that it's SO EASY TO MAKE! Seriously. This recipe entails dumping the ingredients into a food processor and pureeing them. Plus you can make this hummus a few days prior to serving it. I LOVE make ahead dishes. They make entertaining so much easier!
I will be adding another recipe soon that contains my pumpkin hummus. In the meantime, I'll just say that this dish screams fall and really livens up a vegetable tray with its bold orange color and heat. For my tray below, I used raw rainbow carrots, radishes, and celery sticks combined with roasted potato wedges (Have fun picking your favorite produce!). Mixing raw and roasted vegetables shakes things up in terms of texture and presentation. Enjoy!
Yield: Makes 3 1/4 cups
Ingredients:
6 garlic cloves (Adjust to taste)
1 (15 ounce) can chickpeas, rinsed and drained (Garbanzo beans)
1 (15 ounce) can pureed pumpkin (I like Libby's)
2 tablespoons water
2 tablespoons canola oil (Or olive oil)
3 tablespoons freshly squeezed lemon juice
2 tablespoons tahini (Sesame seed paste)
½ teaspoon Kosher salt (Adjust to taste)
1 teaspoon red pepper flakes (Adjust to taste)
1 teaspoon ground cumin
Directions:
1. Using your food processor, pulse the whole garlic cloves until minced.
2. Next, add the chickpeas, pumpkin puree, and water and pulse until smooth. If the mixture seems dry - making it hard to blend - add the oil, lemon juice, and tahini, and process until smooth. Add the remaining ingredients to the food processor and pulse until well blended. Adjust seasonings to taste.
4. To serve, transfer the pumpkin hummus into a serving bowl and serve with your favorite produce or pita chips.
Note: You can store hummus in an airtight container in the refrigerator for around 6-7 days.