Wednesday, October 8, 2014

Pumpkin Hummus

If you are already sick of pumpkin recipes then you might want to close your eyes, because I'm not giving you a break from them today. But this is not your typical run-of-the-mill pumpkin muffin or pumpkin waffle recipe (both of which are delicious by the way!). Today, I wanted to do a little something more savory, and actually taste the real pumpkin, not just pumpkin covered in brown sugar and frosting. This hummus is simple enough to throw together, and the spices really compliment the pumpkin flavor. Serve this with some pretzel thins (my guilty pleasure), on toast, or vegetables.

Pumpkin Hummus

  • 1 (14.5-oz.) can garbanzo beans/chickpeas, drained, liquid reserved
  • 1/4 cup tahini
  • 1/2 cup pumpkin puree
  • 1/2 lemon, juiced
  • 2 garlic cloves, chopped
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cumin
  • 1/8 tsp. cayenne pepper
  • 1/4 cup extra virgin olive oil
  • salt to taste

Start by draining the chickpeas and reserving the drained liquid. Pour the beans and 1/2 cup water into a small sauce pan and heat over medium heat on the stove until they begin to simmer. Cook for another minute.

Remove from the heat and drain. Once the beans have cooled off enough to handle by hand, begin to lightly squeeze each individual bean, until the clear outer skin slides off. Discard the skins and keep the beans in a separate bowl. Continue to do this until all of the beans have been shed of their grainy shell.

In a food processor, add the tahini and whip for 2 minutes until light and creamy. Add in the pumpkin puree, lemon juice, garlic, cinnamon, cumin, and cayenne. Pulse until combined.

Add in the shelled garbanzo beans 1/3 cup at a time, pulsing until smooth between each addition. Once all have been added, turn the food processor on and add in the olive oil in a steady stream. Add salt to taste and pule a couple of more times.

Place in an airtight container and keep in the fridge for up to one week.

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