Tuesday, November 22, 2011

Tasty Tuesdays - Pumpkin Hummus



I thought for a while how to incorporate the can of pumpkin puree that was burning a hole in my kitchen cabinet into a fun, festive holiday dish that wouldn’t offend or disappoint. Its flavors and textures take some getting used to for some people, even though it is one of my favorites, so I tried to figure out a way to reinvent a classic using its sweet and spicy notes. Hummus is a staple in my, and most Middle Eastern/Mediterranean homes. Only recently has the chickpea puree made it into the mainstream, arguably headlining the health food revolution. It can be paired with most every meal and is a great blank canvas upon which to layer at the creative cook’s whim.

Here, the homey holiday essential takes a bit of a back seat to the earthy richness of hummus, but still has its chance to shine with the help of a few select ingredients. 



Pumpkin Hummus
One can ready-made chickpea dip
1/2 cup pureed pumpkin or canned pumpkin puree
1/4 cup vegetable broth (plus more if needed)
1 tbsp tahini
2 cloves of garlic, minced
1/2 tsp pumpkin pie spice*
1/4 tsp salt
*I made this myself by combining 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground all spice, and 1/8 tsp ground nutmeg.

In a large bowl, mix chickpea dip, pumpkin puree, vegetable broth, and tahini until fully integrated and without lumps. If necessary, add in more vegetable broth, one tablespoon at a time, until desired consistency is reached. Lastly, add in garlic, pumpkin pie spice, and salt to taste. Mix until fully integrated. Top with desired garnish (I used extra virgin olive oil and a few cloves) and enjoy with vegetables, pita chips, or whatever your heart desires. 

1 comment:

Merci beaucoup!

 
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