As a regular hummus eater–I’m talking twice weekly minimum–it’s a bit odd that this is the first hummus recipe I’ve posted on this blog! The closest thing was this white bean dip with tomatoes, feta and basil, but it’s not really the same thing.
I keep at least one container of store-bought hummus in my fridge at all times. It makes a great healthy snack or light lunch with vegetables for dipping and can really jazz up a sandwich when used in place of mayo.
It’s hard to beat the traditional hummus recipe (chickpeas + tahini + lemon juice + garlic), especially when drizzled with high quality extra-virgin olive oil and served with warm pita wedges. But once in a while it’s fun to experiment with flavoured hummus, either store-bought or homemade. Roasted red pepper, avocado, lemon dill or roasted garlic hummus? Yes, please!
With the fall season in full swing and cans of pumpkin puree to use up, pumpkin hummus is the perfect thing to make right now. I served it for a girls’ night last weekend along with apple, goat cheese and honey crostini and white wine sangria. The subtle sweetness of the pumpkin goes well with the rich tahini and warming spices.
Pumpkin hummus is great when used as a dip, but you can also serve it in other ways. Here are a few ideas:
- Smear on wasa crackers or toasted whole grain bread and top with sliced apples or pears and chopped walnuts
- Spoon onto a warm whole grain pita, top with cooked vegetables and/or meat or tofu and fold over to make a wrap
- Add a dollop to spicy rice dishes, curries or veggie/grain bowls
- Spread onto a corn or whole grain tortilla, sprinkle with crumbled feta, a squeeze of sriracha and bake for a few minutes until the tortilla is crisp. Sprinkle with chopped fresh cilantro
What’s your favourite way to use hummus?
- 1 clove garlic, peeled
- Juice of 1/2 lemon
- 2 tbsp tahini
- 1 tbsp extra-virgin olive oil
- 2 19-oz cans chickpeas, rinsed and drained (equivalent to ~4 cups)
- 1 15-oz can pumpkin purée (equivalent to ~2 cups)
- 1 tsp cumin
- 1 tsp paprika
- Salt, to taste
- To the bowl of a food processor, add the garlic clove, lemon juice, tahini and olive oil and pulse until smooth. Add the chickpeas and pulse until smooth. Add the pumpkin (using more or less depending on the desired consistency of the hummus) along with the cumin, paprika and salt; pulse until smooth and evenly combined.
- Serve with endive spears, celery sticks, carrots and/or crackers.
- If you prefer a thinner consistency, add a little water.