Friday, September 28, 2012

Decadent Dip: Spiced pumpkin hummus

Fall is here! My favorite season for so many reasons; the trees putting on a firework display in slow motion, the crisp weather and of course, the delicious seasonal foods available. For this mild and flavorful hummus, I used my prepared pumpkin puree that I made from the pumpkins I picked at Green Truck Farms. Of course, you can also whip this recipe up in a flash using canned pumpkin. Either way, it is delicous, fast, and way less expensive than store bought hummus. And, what store sell pumpkin hummus anyway?

Here are directions for cooking fresh pumpkin in the microwave, slow cooker or in the oven. 

Spiced Pumpkin Hummus
Makes about two cups
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 cup pumpkin puree
  • 1-2 cloves of garlic, minced
  • 3 tablespoons of apple juice (or water, but I like the hint of sweetness that balances the heat from the cayenne pepper)
  • 3 tablespoons of olive oil
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • dash of cayenne pepper (to taste)
  • salt and pepper, to taste
  • Pumkin seeds, for garnish - roast the seeds from your fresh pumpkin or find in a latino market - in spanish they're called pepitas and come without the shell
  1. Rinse and drain the beans and place in the blender. Add pumpkin, apple juice and seasonings. Pulse to blend. 
  2. Add olive slowly while the food processor is blending and continue blending until very smooth. 
  3. Scoop into your serving vessel, garnish with pumpkin seeds and serve with pita chips, crackers, or raw veggies. 
This would be a great dip for your Halloween party!

Toss everything in the food processor...
...and blend until smooth. Yum!
 
You may also like:

Pizza Hummus
Pad Thai Hummus
Roasted Carrot Hummus a l'Orange

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