No denying it . . . Fall is here! So, I might as well jump or rather fall right in. Today was my perfect “fall-kinda” day – a bright blue sky, sunbeams shining all around, leaves changing color, wind briskly blowing and me knitting in the park as my kids played. Why can’t all fall days be so perfect? Of course, that would be . . . well, too perfect.
You, like me, must be noticing that pumpkins are in abundance at local grocery stores and farmers’ markets. Piles of them everywhere from the typical orange ones to the dark green japanese variety. Buy them, cook them, make puree of them, decorate and display them. Yes, it’s pumpkin season once again so I say get into the spirit and embrace all things pumpkin-y (except do NOT have them appearing on your sweaters or any other article of your clothing – themed clothing is not good). In the spirit of things, I have decided to post a weekly pumpkin recipe from now until the end of October. One must admit the pumpkin is worth celebrating and what better season then Fall!
This week will be dedicated to PUMPKIN HUMMUS. What better way to showcase the flavor of pumpkin than in hummus? Of course, many different ways but not this week. If you know me, you know hummus is a staple in my home and sometimes even considered to be an actual food group right there in the food pyramid. For me, it’s the spread that can somehow appear on anything and everything, it’s the go-to-dip for raw veggies as well as roasted veggies, the smeer for crackers, pita and bagels and of course, the all time favorite, the spoonful straight into the mouth!
Let’s get back to the star ingredient . . .PUMPKIN! Being the season of everything pumpkin, I thought what better way to celebrate then to make a seasonal hummus with an orange hue. I tweaked around with the other ingredients like adding in maple syrup for some sweetness, substituting cumin for cayenne pepper and ended up with a delicious seasonal hummus to get you into the spirit! The end result, being nothing like an original middle eastern hummus, was indeed everybit as scrumptous . . .in a different more pumpkin-y way. As a hummus eater, addict and lover, I can always appreciate a new spin on a classic. It just adds to the excitement!
In my recipe, I use homemade pumpkin puree. I could simply lead you to believe that I won’t settle for anything but homemade; being a purist. But I would be lying. So, I won’t. I just happen to live in a place where canned pumpkin simply does NOT exist . . . or I can’t seem to find it. As a result, I make my own. If you live in such a place too, homemade is easy . . . just not as quick. With a little planning, you can buy some small pumpkins, half them, place them cutside down on a baking tray lined with parchment, bake them at 350 F/180C for about 30 minutes or until tender, puree them in your food processor, freeze them in 1/2 cup portions and you are stocked with homemade pumpkin puree . . . until you run out and need to make more. Yes, it is that easy and it has to work for me. But hey, if you got canned pumpkin, go for it!
8 oz / 1 cup cooked chickpeas
1/2 cup pumpkin puree
1 heaping TBSP tahini
1 TBSP apple cider vinegar
1 TBSP pure maple syrup
1/4 tsp cayenne pepper
1/2 tsp salt
Blend all ingredients in food processor.
Serve warm or chilled.
I have been slathering mine on toast for lunch with all different topping – YUMMY!
For dinner, I dipped roasted root veggies into the pumpkin hummus – YIKES, that was so good!
Any way you like your hummus will do. I recommend giving your hummus a pumpkin make-over, at least for this season!
To enjoying a seasonal inspired hummus . . . one brightly orange-hued pumpkin at a time! Hugs, M.
PS Check back next week for another pumpkin inspired recipe!