October 28, 2013

Pumpkin Hummus

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

      Pumpkin Hummus ready for dipping. Credit: Susan Sampson


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. 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 (and easy) to make your own. (See: DIY Pumpkin Purée.) Homemade purée is moister, so drain it in a fine-mesh sieve for 30 minutes before using it in hummus.

T is for Tahini: Sesame seed paste is called tahini. Most supermarkets sell it.

P is for Pepita: Shelled pumpkin seeds are called pepitas.