Hummus is not my favorite dip, spread, whatever. That would have to go to my two old friends-onion or artichoke dip. However, I totally love hummus the Middle Eastern way. I’ve made the recipe from the Jerusalem cookbook and it is just like I like it. Creamy and fresh, not pasty and totally dip worthy. I even go to a Middle Eastern market, not too far from here, to buy fresh flatbread to eat with it. The problem is I don’t make it very often because you have to soak the garbanzos over night and well, I’m just not so good at planning ahead.
I really don’t like hummus from the grocery. To me, it is a bit harsh tasting and there is never any creaminess in the mouth feel. So what was it about this pumpkin hummus that caught my eye? Perhaps it was the color. Or the green contrast of the pumpkin seeds floating on top. Whatever. It seemed like a good seasonal dish to have in one’s repertoire, so I thought I would give it a go. You can see the original here and also lots of great grilled cheese recipes.
I didn’t want to make it Kevin’s way though. I like a more savory spread during happy hour and that is what this was intended for. So, I took a different route when it came to seasonings and this is what you are going to get. I love smoked paprika. And I love this lemon oil that my son left me. He thought it was a tad strong and he was right. The key is how you use it. It tastes great as a drizzle over lots of things like caesar salad and fish and white beans. And it tastes great over this hummus. If you don’t have it, try to find a good fruity olive oil.
Halloween is upon us. I just give out the treats, but it is nice to have some treats for me, too. This will work. That and a good bottle of Pinot. I don’t know. I haven’t gotten that far, but I did want to make sure you had this for your Halloween. And if not then, well… it would be a great appetizer for Thanksgiving.
It’s one of those make ahead things. Simple. Quick. And most ingredients are those you should have on hand. Try it. You will like it. It is a treat and not a trick!
Smoky pumpkin hummus is savory and a touch spicy and perfect for any season!
1 15 oz can chickpeas/garbanzos drained
1 c pumpkin puree
1/4 c tahini
2 cloves garlic
1 canned chipotle
2 T olive oil
1/2 of lemon zested
Juice of 1 lemon
1/2 t smoked paprika
1/4 t smoked salt (or regular and to taste)
1/4 t cayenne
Drizzle of olive oil or lemon oil
Sprinkle of smoked salt or coarse salt
Sprinkle of pepitas (green pumpkin seeds)
Combine all of ingredients except garnish in food processor. Process until smooth and creamy. Feel free to add more oil or lemon. Garnish as you like.
Serve with toasted or baked pita chips.
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