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!
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Smoky pumpkin hummus is savory and a touch spicy and perfect for any season!
Ingredients
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
Garnish:
Drizzle of olive oil or lemon oil
Sprinkle of smoked salt or coarse salt
Sprinkle of pepitas (green pumpkin seeds)
Instructions
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.
Keywords: pumpkin hummus, pumpkin hummus recipe, recipe for pumpkin hummus
Other Pumpkin Recipes:
Simple Pumpkin Baked Oatmeal
Pumpkin Chipotle Soup
Chicken with Figs, Pumpkin and Red Wine
Magic Pumpkin Butter Bars
Pumpkin Brown Sugar Muffins
yummychunklet
October 29, 2013 at 11:19 pmGreat twist on traditional hummus!
Abbe Odenwalder
November 1, 2013 at 1:49 amI have to admit…that it was! Thanks for writing!
Tricia Buice
October 29, 2013 at 11:53 pmThis is such a great idea and I just adore hummus. How smart – I bet it is so tasty. The chipotle sounds great.
Abbe Odenwalder
November 1, 2013 at 1:50 amTricia, give it a try. It really doesn't taste like hummus which is why I like it! The chipotle works well! Thanks, Tricia!
Kitchen Riffs
October 30, 2013 at 1:21 amI actually like the hummus we get at Whole Foods. I should make it more – it's so easy to do, but I so rarely get around to it. Haven't had a pumpkin hummus, though – love the idea. You're pouring Pinot for Halloween? We may be trick or treating over your way!
Yi @ Yi Reservation
October 30, 2013 at 3:47 amI can't say that hummus is my fav middle-eastern dip/spread as well (that would be my good old baba ganoush) but i do enjoy it occasionally. I actually have never made it from scratch before because I always get in the restaurant or buy it from stores but this smoky pumpkin version seems special enough for me to finally try it at home. Thanks again for sharing this wonderful recipe. Happy Halloween!
Abbe Odenwalder
November 1, 2013 at 1:52 amI love baba ganoush, too! This is a quick one to try and totally worth it. Happy Halloween to you too, Yi!
Sharon
October 30, 2013 at 6:50 amI love this new twist ~ it's so 'alive and kicking', with the chipotle, paprika and cayenne! ^.^
Abbe Odenwalder
November 1, 2013 at 1:53 amGood description, Sharon. I think you should write for me!
ChgoJohn
October 30, 2013 at 7:45 amYour experience and conclusion with soaking garbanzos mirrors my vegetarian experiment of 20+ years ago. Vegetarian options were almost nonexistent at the grocery and, like you "I'm just not so good at planning ahead." Your recipe, though, uses canned garbanzos and that makes if far more likely to be prepared in my kitchen. Thanks for sharing a great recipe, Abbe.
Abbe Odenwalder
November 1, 2013 at 1:54 amYou are welcome, John. I never did the vegetarian thing. Did you do the yogurt making and all that? Enjoy, John.
Angie Schneider
October 30, 2013 at 12:32 pmI don't have a favourite dip or spread as I love all of them as long as homemade…yours with pumpkin looks splendid!
Abbe Odenwalder
November 1, 2013 at 1:55 amThanks Angie. It is appreciated!
Anna and Liz Recipes
October 30, 2013 at 8:26 pmThis sounds wonderful and I have to try this one, because its so healthy!
Abbe Odenwalder
November 1, 2013 at 1:55 amYou are right about that! And it tastes good! Thanks, Anna and Liz!
Denise [email protected] Brazil To You
October 30, 2013 at 10:39 pmDelicious and quite versatile because it is great served with pita chips, toasts, crackers, veggies, etc.
Abbe Odenwalder
November 1, 2013 at 1:56 amSo true, Denise! Veggies would be really nice. Thanks for writing!
NancyC
October 31, 2013 at 1:35 amI love hummus–sounds great with the pumpkin in it!
Abbe Odenwalder
November 1, 2013 at 1:57 amThanks, Nancy! It is a great twist!
vanillasugarblog
October 31, 2013 at 2:02 pmMmmm yes this does sound good!
Love the spices added in.
Abbe Odenwalder
November 1, 2013 at 1:57 am🙂
Biz
October 31, 2013 at 7:15 pmAs luck would have it, I have everything to make this – totally going on my lunch menu next week!
I love savory vs. sweet, so this is right up my alley. I also found generic canned pumpkin at my store – .69 cents a can, so I stocked up!
Abbe Odenwalder
November 1, 2013 at 1:58 amWow, you scored! Give this one a go! I think it would be good stuffed into some pita or even on your special nachos! And cheese. Whoops!
Irina @ wandercrush
October 31, 2013 at 8:05 pmAh I've always wanted to own the Jerusalem cookbook, even just to stare at if not to cook out of!
Hahah if this is what was given out door to door, I'd be out trick-or-treating right now. Grocery hummus can never compete, and I doubt anyone would readily find one this creative anyway. I really love the smokey southwestern twist.
Abbe Odenwalder
November 1, 2013 at 2:01 amIrina, it really is worth owning. I don't say that about all cookbooks but this one is great. And I tried your granola. WOW! It was some of the best I ever had. Very addicting. But I guess coming from 11 Madison Park it should be! I don't know if the kids would appreciate this but the grown ups sure would! Thanks!
shannon weber
November 6, 2013 at 10:27 pmi much prefer house-made hummus myself; just better texture, you can be creative with flavors (like you were!) and it's just a nicer way to go about it. i don't mind the store-bought, but i doubt if they'd have something as wonderful as smoky pumpkin hummus. beautiful job, Abbe.
Paula @ Vintage Kitchen Notes
November 12, 2013 at 8:19 pmI bought some red lentils today and was thinking of adding it to hummus. But I love your idea of adding spice too! go chipotle and cayenne!