Oh hello there, fall baker. Did you use one cup of pumpkin puree from the can and now have about ¾ of a cup left to use? (Hi, it’s me. Leftover puree from making Pumpkin Tiramisu last week!). Well then, let me humbly suggest that you whip up a batch of pumpkin hummus to use it up. A delicious dip made savory with the addition of curry and other spices, and a wonderful break from the usual sweet fare in which cooking with pumpkin usually results.
Ingredients and Substitutions
Canned Chickpeas – white beans, cooked red lentils, or other light colored legumes will work (keep in mind they may affect the texture of the hummus) – plus the chickpea liquid (aquafaba). Pumpkin Puree – homemade or store-bought. If you have leftover cooked butternut squash or other winter squash puree, that will also work. Curry Powder Turmeric – can be omitted, but adds peppery flavor and gorgeous color. Cayenne pepper – can be omitted for a very mild version. Cinnamon – can be omitted, or pumpkin pie spice mix used instead. Garlic – fresh is best, not the jarred stuff. Honey – or maple syrup, can be omitted but adds just a hint of yummy sweetness! Tahini – Tahini is a sesame paste (similar to peanut butter but made with sesame seeds rather than peanuts). You can find it at most grocery stores, but in a pinch, you can use a nut butter or other seed butter like sunflower seed butter as an alternative, keeping in mind it may affect flavor and texture. Lime Juice – or lemon juice (hummus usually uses lemon, but the lime was a nice, unique complement to the curry and pumpkin flavors). Extra-virgin olive oil Salt Optional toppings for the hummus: pumpkin seeds, Aleppo or crushed red pepper, chopped herbs (I used chives), more olive oil, etc. Things to serve with the hummus: pita bread, crudité, crackers, etc.
How to make Pumpkin Hummus
First, drain the chickpeas in a mesh sieve over a glass measuring cup or bowl – you’ll need the liquid for later, so don’t toss it! Then add all your ingredients to the food processor except for the olive oil and chickpea liquid. Turn the food processor on and, while it’s running, add the olive oil. Then drizzle in chickpea liquid until the texture is nice and smooth, scraping down the sides of the food processor as needed. Serve, or store in an airtight container in the fridge until you’re ready to serve. Then, top with optional toppings!
Can I skip using the chickpea liquid?
Sure! Chickpea liquid is very starchy and helps make the texture of the hummus incredibly smooth, and almost fluffy. But if you accidentally toss it – or if you are sensitive to the liquid in canned beans (it can cause digestive issues in some), feel free to use water instead to thin out the hummus to the desired consistency.
How to store homemade hummus
This homemade pumpkin hummus can be stored in an airtight container in the fridge for about 5 days. You can also freeze it for up to about 4 months.
How to serve hummus
Aside from the usual – serving hummus as a dip with pita bread, crackers, and/or crudité – there are other things you can do with it as well! I love hummus spread on toast for breakfast. It’s nice mixed into soups or pasta sauces to thicken and add a boost of plant-based protein. Spread it on a sandwich, or use as the base for chicken salad. Here are some more ideas for how to eat hummus.
Other pumpkin recipes
Pumpkin Chili Pumpkin Chai Tiramisu Creamy Pumpkin Sage Soup Pumpkin French Toast Casserole Dark Chocolate Cranberry Pumpkin Oatmeal Cookies
Other homemade hummus recipes
Classic Homemade Hummus Roasted Sweet Potato Hummus Sriracha Carrot Hummus Roasted Garlic and Lemon Hummus
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