As fall settles in I find foods with deeper flavors are more appealing to me. You too? Foods that are soul-warming without being bulky are great, especially those I can eat a little bit of quickly or on the way out the door. I also find as it gets colder, I’m not as inclined to eat fresh vegetables the way I devour them in the summer. Finding a double duty food like Hummus, which is high in protein to pair with crudité is perfect.
We tend to buy hummus often but it’s easy to make in less than 5 minutes. It’s essentially lemon juice, garlic, garbanzo beans (also known as chick peas), tahini (sesame seed paste), olive oil and salt. All the ingredients are processed through a food processor or strong blender resulting in a thick, creamy, vibrant flavored dip or spread depending on how you use it.
Thoughts of pumpkin recipes are wafting through my mind these days and I love thinking of options to incorporate pumpkin that aren’t mainstream. Pumpkin gets a bit of a raw deal in the recipe department I think. Its season of glory is almost upon us and only lasts until early December when most cooks turn their attention toward holiday and winter flavors. Pumpkin desserts are a given. Pumpkin bread? Check. There are so many other tasty recipes to allow pumpkin to shine. Some of the favorites of Boulder Locavore readers include: Slow Cooker Spicy Pumpkin Chicken Corn Chowder, Pumpkin Ricotta Pancakes with Ginger-Thyme Syrup, Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze, Pumpkin-Spice Panna Cotta with Gingersnap-Toffee Crust, Pumpkin Polenta with Bacon-Maple Gravy and the Best method for Roasting Pumpkin seeds avoiding all the goop (this one almost shut down my website for the furious traffic to that post last October).
I personally feel the natural earthy sweetness of pumpkin compliments smoky, spicy flavors. I decided to make a Spicy Chipotle Pumpkin Hummus to celebrate the season and it has quickly become a favorite! It’s a beautiful blend of traditional hummus flavors, pumpkin, smoky chipotle all in a comingling of flavors where none overtake the others. It’s ready in less than 5 minutes too so easy to create something special and seasonal without slaving to do it.
It’s common to serve quarters of pita bread to dip with hummus, however being gluten-free and in the spirit of keeping up with daily vegetable servings going, I typically eat it with carrots, celery sticks, jicama slices or a selection of gluten-free crackers. It makes a perfect snack, lunch box serving, appetizer or just to have on hand when wanting a little bite of something sassy!
It seems silly to even call this a 'recipe' due to how easy and fast it is to make! Adding pumpkin puree and Adobo sauce to traditional hummus deepens the flavors making them a bit more autumnal with a touch of smoky spice!
Dipping suggestions: pita bread triangles, crackers, baby carrots, celery slices, sliced sweet peppers or other vegetable slices. Can be used as a spread on bread for sandwiches or crostini.
- 3 large Garlic Cloves, peeled
- 1 15-ounce can Garbanzo Beans, drained
- 1 cup Pumpkin Puree (homemade or canned)
- 3 tablespoons Lemon Juice
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Tahini
- 1 teaspoon ground Cumin
- 3 teaspoons Adobo Sauce (taken from a can of Chipotle Chilies en Adobo or a jar of Adobo Sauce)
- 1 teaspoon Kosher Salt
- Roasted, salted Pepitas (pumpkin seeds) to garnish the hummus
- Add the garlic cloves to the bowl of a food processor and process until minced.
- Add the remaining ingredients and process until the hummus is smooth. Refrigerate until serving.