Pumpkin Hummus

dsc_1510RECIPE #332, DAY #521

FOUR STARS

ORIGINAL RECIPE: “Roasted Garlic and Rosemary Pumpkin Hummus” from the Pinch of Yum blog*

TIMING: 30 minutes, including “roasting” the garlic

DIFFICULTY: Pretty darn easy

TOOLS: A small sauce pan, a food processor

COOK TYPE: Stovetop (oil poaching)

img_0280HEALTH: Hummus has to be one of the best foods out there, because it is so easy, versatile, and full of healthy things which we almost all need more of. Full of beans and–in thins case–pumpkin/squash (that’s a long story), garlic, and fresh herb… Such a great move, especially served with veggies for dipping.

EXPERIENCE: Originally, I thought of pumpkin hummus as an Thanksgiving appetizer because I was looking for a low-carb option for ma couple of my dieting family members. Turns out (which I thought about it), beans are quite high in carbs (not mattering how healthy they actually are). So, at the last moment, I made two version of this: one with the normal chickpeas and one with soy beans. I thought the soybean one was a little odd, but most everyone else liked both versions.

This really did make an easy, make-ahead Thanksgiving hors d’oeuvre.

img_0281NOTES: I would be tempted, next time, to try a little more straight-forward pumpkin hummus, like the one “Savory Pumpkin Hummus” found at All Recipes. Just sayin’.

The original suggestions for dipping into the hummus were naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, or pita bread. I went with sweet potato chips and broccoli.

***

  1. In a small sauce pan, place 2 whole, peeled garlic cloves and cover with olive oil. Bring to a simmer over low-medium heat. Simmer 15-20 minutes, until garlic is tan and soft. Set aside.
  2. In a small food processor, combine garlic cloves, 2 tablespoons garlic oil (save the rest in a container in the fridge for later use in whatever), 2 tablespoons water, 1 can drained chickpeas, 2/3 cup pumpkin puree, 1 tablespoon maple syrup, and 1/2 teaspoon salt. Puree until smooth, adding more oil or water, if needed.
  3. Taste for salt, then move to serving container. Fold in 1/2 teaspoon minced rosemary and serve with sweet potato chips and broccoli florets (or other things that will float your boat).

***

Serve hummus with things to dip in it, as a snack or a palate amuser.

*Recipe changed from the original.

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