Tuesday, October 29, 2013

Savory Pumpkin Hummus

This past weekend SPH and I packed up R, G and a whole lot of gear and headed to University of Virginia for SPH's college homecoming weekend.

Of course any good football game needs to include a good tailgate, and since the Cavaliers' colors are blue and orange,  I decided to create a pumpkin hummus recipe (orange) to serve with blue corn chips.

Go Hoos!

Savory Pumpkin Hummus

2-3 cloves garlic, peeled and cut in half
2 tablespoons extra virgin olive oil
1 - 15oz can Great Northern Beans, drained and rinsed
1/2 cup canned pumpkin puree
3-4 tablespoons water
2 tablespoons tahini
1-2 tablespoons apple cider vinegar
1/2 teaspoon ground cumin
1-2 teaspoons dried rosemary, finely chopped
salt and pepper to taste

Place the garlic cloves in a microwave-safe dish and cover with the 2 tablespoons oil.

Cook on HIGH for 45 seconds.

Remove the garlic and chop well with a knife.

Place the garlic, oil and the remaining ingredients (begin with the lower amount of water and vinegar) in a food processor and process for 30 seconds.  Scrape the sides and process again until smooth.  Add additional water or vinegar to taste and for the desired texture.

Serve with vegetables, chips or crackers.

Makes about 2 cups hummus.

Life is sweet,

1 comment:

smstefania said...

I've never tried pumpkin hummus. I'm intrigued.
I'll definitely give it a go. You can check my recipes and crafts at www.sweetlavenderandchiliflakes.blogspot.ie