Tuesday, October 29, 2013

Pumpkin Hummus | Fall Twist to the Classic Dip

What to do with leftover pumpkin puree. ?

I had tried pumpkin in breads, cookies, pasta and even butter and smoothie. But still when I see another bowl of puree in the fridge or counter top I feel like eating my brains. Tomorrow I tell myself, but the tomorrow never comes. 

But wonders of wonders. This time I did it. I had little less than 1/2 cup pureed pumpkin after making bread and thanks to this post I got few ideas. And without wasting any time I turned the puree into a spicy hummus courtesy this recipe here

Chickpeas: 1/2 cup presoaked and cooked or 1 cup cooked
Garlic Cloves: 2 small minced + more if you can stand raw garlic 

Lemon Juice: 1-2  tbsp  as per taste
Water: 2 tbsp 
Tahini: 1-2 tbsp 
Pumpkin Pureed: 1/2 cup (I used a little less)

Powdered Cumin: 1 tsp
Salt & Cayenne Pepper: as per taste

Olive Oil: 2-3 tbsp 

Place chickpeas, garlic and tahini in the bowl of the blender. Process until smooth adding lemon juice and water. Add in the pumpkin puree and powdered spices and salt and blend drizzling olive oil through the nozzle of the blender.

Taste and adjust the spices and salt as well as the sourness (lemon juice). Serve as a dip or side or even as a spread.

You might need to add more lemon juice and possible cayenne/chili based on your taste and how you want the raw garlic taste to disappear. You can roast the garlic prior to blending as well. The measurements can be adjusted based on taste. 

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