Pumpkin Hummus

Hummus is one of my favorite things to make. It’s perfect for almost every kind of situation and by simply creating a seasonal blend; you can really “wow” your guests with different variations. Simply provide some fresh bread/pita or some nicely cut vegetables and use it as a dip. It’s quite filling and satisfying.

Hummus goes great in flatbreads, sandwiches, purees, and dips. With the combination of seeds and nuts in one element, I lean heavily on making hummus as a go-to simple dish that is sure to please everyone.  I suggest toasting some bread, pita, or naan with chive oil and cutting some fresh veggies down. I’d also accent this with a garnish of toasted seeds/nuts or pickled veggies. 

Traditionally this dish is based off chickpeas, but I’ve found restaurants all over the place using any legume and then calling it a hummus. I would not call this a classical dish at all. I cook American cuisine and it’s a melting pot of local cuisine influenced by an influx of immigration.

This will really be something unique for you to enjoy so do so irresponsibly with an adult beverage. Cheers!

Pumpkin Hummus

Prep time: 5-7 minutes

Cook time: 5 minutes

Ingredients:

1 can cannellini beans

8 Tablespoons pumpkin puree

1 juice and zest of lemon or orange

2 Tablespoons Tahini

1 clove roasted garlic (or half clove raw, 1 teaspoons garlic powder)

Salt and pepper

Stock

Smoked paprika

ground cinnamon

sweet and salty pumpkin seeds

Directions:

1. Combine all ingredients (except salt, pepper, and stock) into a blender
2. Begin to blend.
3. Slowly add stock and thin until you reach your desired consistency.
4. Season to taste.
5. Finish with smoked paprika, sweet and salty pumpkin seeds, and cinnamon