Pumpkin Hummus

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Homemade hummus is easy to make and far better than its store-bought cousin. It is also very versatile from a flavoring perspective. You can add all sorts of spices and flavor ingredients to give it the perfect profile for your event.

I came up with this hummus as an appetizer to a Thanksgiving dinner. The addition of the pumpkin and spices gave it a subtle pumpkin flavor. I served it with apple slices and pita chips. For the chips, I cut the pitas into wedges, sprayed them with olive oil and baked them at 350 F. for 10-15 minutes.

I always use dried chickpeas. The taste is far superior to the canned variety. If you do not have time to soak them overnight, simply bring the water to a boil, boil for 2 minutes, remove them from the heat and let them sit for 1 hour. You can also reserve your water when the chickpeas are done and use that water in the recipe.

For Thanksgiving, I was using Pomegranate Molasses as part of the turkey’s dry brine and roasted pumpkin seeds were used across the menu. I used both to top the hummus before serving.

Hummus can be made the day before and refrigerated to save some time on the day of your event. In fact, I would recommend doing so even if you have loads of time on the day of use. Sitting overnight helps the flavors meld.

8 oz. Dried Chickpeas
1/2 cup Water
1/3 cup Pumpkin Purée
2 cloves Garlic, minced
2 Tbsp Olive Oil
1 Tsp. Cinnamon, ground
1/2 Tsp. Cumin, ground
Juice of one Lime
Salt and Pepper, to taste

1) Soak Chickpeas in 2 cups of cold water overnight. Drain and rinse well.
2) Place chickpeas in a food processor with 1/2 cup of water and purée until smooth.
3) Add Pumpkin Purée, Garlic, Olive Oil, Cinnamon, Cumin and Lime Juice. Process until smooth. Add Olive Oil and/or Water, as needed, to achieve the desired consistency.
4) Salt and Pepper, to taste.


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