Delicious pumpkin is a healthy addition to any dish. Whether it’s Cinnamon-Sugar Pumpkin Donuts or Cheesy Pumpkin Mac and Cheese, it tastes terrific and has significant nutritional benefits. In Cooking with Pumpkin (The Countryman Press, 2014), by Averie Sunshine, contains more than 75 recipes to inspire and nourish home cooks. This Pumpkin Hummus Recipe with Chipotle Seasoning is from the Chapter, “Savory: Sides, Soups, and Starters.”
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I love dips and spreads of any kind, especially hummus, and it’s one of the easiest and fastest things to make at home. After trying fresh, homemade hummus that can be customized with your preferred spices and seasonings, it’s difficult to go back to store-bought. And think of all the money you’ll save — those little store-bought containers of hummus are pricey, and there’s not much in them. This recipe makes a nice big batch, perfect for those of us who can make a meal out of chips and dip.
• 15-ounce can garbanzo beans (chickpeas), drained and rinsed
• 1 cup pumpkin purée
• 2 to 3 tablespoons olive oil, plus more for drizzling before serving
• 1 tablespoon+ chipotle seasoning blend (see note)
• 1/2 teaspoon+ salt
Note: Because seasonings vary widely by type and brand, adjust measurement to taste.
1. Combine beans, pumpkin, oil, chipotle seasoning, and salt in a blender or food processor and process on high speed until smooth; or, if chunkier hummus is preferred, blend or pulse in short bursts until desired consistency is reached.
2. Before serving with your favorite chips, crackers, bread, or vegetables, drizzle with olive oil, if desired. Hummus will keep airtight for up to 5 days in the refrigerator.
More from Cooking with Pumpkin:
This excerpt has been reprinted with permission from Cooking with Pumpkin by Averie Sunshine and published by The Countryman Press, 2014.