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Pumpkin Hummus

How do I love pumpkin? Let me count the ways . . . . Here’s a good one. I think of it as harvest season hummus. Dip in with some pita chips.

1 clove garlic
2 tbsp (30 mL) coarsely chopped parsley
1 cup (250 mL) pumpkin purée
1/4 cup (60 mL) tahini
2 to 3 tbsp (30 to 45 mL) extra virgin olive oil
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) or more kosher salt
1/8 tsp (0.5 mL) each: ground cumin, smoked paprika
1 tbsp (15 mL) pepitas, toasted

With food processor running, toss in garlic to chop. Add parsley and pulse to chop finely. Add pumpkin purée, tahini, 2 tbsp (30 mL) oil, lemon juice, 1/2 tsp (2 mL) salt, cumin and smoked paprika. Process until smooth and fluffy, scraping bowl once. Add remaining 1 tbsp (15 mL) oil if desired to adjust texture. Adjust salt.

Transfer to serving bowl. Sprinkle with pepitas.

Makes 1-1/2 cups (375 mL).

  • You can use homemade or canned pumpkin purée. Canned purée is pastier and more tannic. It's better to make your own: D.I.Y. Pumpkin Purée. Homemade purée is moister, so drain it in a fine-mesh sieve for 30 minutes before using.
  • Tahini is sesame seed paste. Many supermarkets sell it.
  • Pepitas are shelled pumpkin seeds. Toast them in a dry skillet on medium heat 2 minutes, or until turning golden.

Credit: Susan Sampson
Tested in Imperial



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