This simple chickpea based hummus has just the right amount of sweet and savory, with the magic of pureed pumpkin and autumn spices!
The leaves are falling, the air is crisp, and perhaps you smell the fireplaces burning this time of year. Mmmm! So, cue pumpkin season. I'm truly one of those people that loves pumpkin in almost everything. Coffee, muffins, smoothies, curries, and more!
It's no secret that I try to incorporate seasonal ingredients in most of my recipes. There are so many benefits that come along with it, including health and environmental. For one, when we eat seasonal, then we know we are eating foods at their peak. Which means we're receiving optimal nutrition. Second, it tends to mean that we are eating more local. This means reducing the distance food has to travel to get to our plates. AKA, less carbon emissions. It's a win, win!
Pumpkin season usually runs from mid September to November. You'll start to see them in your grocery store or farmers market around then. But when not in season, you can opt for packaged pumpkin puree to add to your recipes. I chose the canned version in this recipe because it really cuts down the time in making this dip. So, when time is not on your side, grab the packaged version (if you find paper, even better!). The pumpkin you find in it promises that your pumpkin was packaged at peak, so you're not missing out on flavor.
When I was putting together this recipe, I couldn't decide if I was going to experiment with a savory pumpkin hummus or a sweet one, so I discovered the in between in the process of it all. The flavors of savory qualities of the chickpeas, tahini, cumin, garlic, and salt were balanced out by the lemon, pumpkin spice, and naturally sweet pumpkin puree. This hummus is a beautiful marriage between the two.
What's in it?
PUMPKIN: Sweet and nutty fruit (yes, it's technically a fruit - cool right?) It's vitamin, mineral and antioxidant rich. Boosts the immune system, promotes eye health, reduces the risk of some cancers, and benefits the health of your heart and skin.
CHICKPEAS: Nutty and grainy legume, that's packed with plant protein. It's a staple in traditional hummus, that when blended can create an incredible creamy texture. It's rich in antioxidants, high in fiber, and easy on digestion.
TAHINI: Made from toasted and grounded sesame seeds, this is also a staple in traditional hummus. It has a subtle earthy flavor, but doesn't dominate the taste of the dip. Tahini is a healthy fat addition and contributes to the rich creaminess of the hummus in combination with the chickpeas. Great for reducing inflammation and improving skin!
CUMIN: This spice adds an element of depth to the dip. It's earthy and warm - just what we need this time of year!
PUMPKIN SPICE: Combination of our favorite seasonal spices; Cinnamon, Nutmeg, Ginger, and Clove. Just opening up the jar instantly transports you to the autumn season. This spice combo enhances the sweet flavor of the pumpkin puree.
LEMON: Also, a common ingredient in traditional hummus, lemon adds a bit of tart that helps balance out the savory and the sweet.
GARLIC: Gives the hummus a kick that only garlic can do. A must have ingredient in any hummus.
OLIVE OIL: Adds a richness and smoothness to the hummus. Without it, the hummus can lean towards being more dry.
Seasonal Pumpkin Hummus
Equipment Needed: food processor
14 oz Cooked Chickpeas
1 cup Pumpkin Puree (not pumpkin pie puree!)
2 tbsp Tahini (unsweetened)
1 tsp Pumpkin Spice (combo of cinnamon, ginger, clove, and nutmeg), plus a pinch
1 tsp Cumin
1 tsp Salt
1/2 Lemon, squeezed
2 Garlic Cloves
1/4 cup Olive Oil (plus 1 tbsp)
Pumpkin Seeds (about a handful)
In a food processor, add all the ingredients, except 1 tbsp of olive oil, pinch of pumpkin spice, and the pumpkin seeds.
Blend all ingredients until smooth. Add a little more olive oil if the hummus is too chunky/thick.
Serve in a bowl, drizzle olive oil on top, and sprinkle 1 tbsp olive oil and pinch of pumpkin spice.
Enjoy with toasted pita or crackers. Kali Oreksi (Good Appetite in Greek)!