So I kinda have a love and hate relationship with hummus. Traditional hummus is not my cuppa tea. While I will eat it on occasion, I would not buy it in a store or order it in a restaurant. But if I was a party, I might partake.

Now I tried roasted red pepper hummus while at a restaurant and fell in love. Then I recently came across pumpkin hummus. I really like it. So I thought I would highlight it.

Add the white beans to the the food processor.

Then add the pumpkin,

Lemon juice,

Tahini,

Salt,

Cumin,

Smoked paprika,

Roasted garlic cloves and

Cayenne pepper.

Process all the ingredients until …

You get a smooth mixture.

All done.

On this particular day, this was my dinner along with asparagus. And boy was it delish.

Pumpkin Hummus

Ingredients
  

  • 1 15-ounce can white beans
  • 2/3 cup pureed pumpkin I used fresh roasted but you can use canned
  • 1.5 tablespoon lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 4+ cloves garlic, oven roasted if using fresh garlic, use 2 cloves unless you like sharp and spicy
  • 1 pinch cayenne pepper optional

Instructions
 

  • Rinse and drain white beans in a fine mesh strainer.
  • Then add to a food processor or blender along with pumpkin, lemon juice, tahini, sea salt, cumin, smoked paprika, nutmeg, cinnamon, and cayenne (optional).
  • Purée until creamy and smooth, scraping down sides as needed.
  • Taste and adjust seasonings as needed, adding more salt for saltiness, lemon for acidity, cumin or paprika for smokiness, tahini for nuttiness, or cayenne for heat.
  • Serve immediately with pita chips and vegetables of choice (see notes for pita chips). Alternatively, refrigerate until chilled – about 3-4 hours – for a thicker, creamier dip.
  • Store leftovers covered in the refrigerator up to 5-7 days.

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