Happy Saturday, kiddos!
Can you believe that Thanksgiving is 5 days away?! (me either!)
Turkey Day dinner prep is underway at our house – the turkey is procured, the sides are all planned out, and the dessert is safely chilling in the freezer. As we continue to get everything ready for Thanksgiving, it also means that we are cleaning out the fridge to make room for all the delicious eats as the big day approaches.
During a quick fridge clean-out during my squash-a-thon cooking session these past two days, I found a small Tupperware of pumpkin puree that needed to be used up. The amount was too small for pancakes, muffins, or bread, but there was just enough for an experiment… I decided that I was going to make Pumpkin Hummus.
The first time I had pumpkin hummus was at an upscale Mediterranean restaurant near my undergraduate university. We would always go there for my birthday dinner, splitting a hummus platter for our appetizer. Since my birthday falls in November, the platter would always include pumpkin hummus. It was full of warm spices like cinnamon and cumin, making it a true departure from the more traditional chickpea hummus. It was probably one of my favorite twists on the classic and I knew that I had to try and make it!
I decided to use my traditional white bean hummus as a base for this recipe, not only to add bulk to the hummus, but also some creaminess.
So I dumped a can of rinsed, drained white beans into the bowl of my food processor.
And added in some minced garlic.
It adds a nice fresh edge to the hummus!
Then it’s time to add in the star of the show!
Some pumpkin puree! When you buy pumpkin puree, make sure it’s actually that and not pumpkin pie filling – that is much too sweet for this dish.
Then add in some salt, pepper, cumin, and cayenne pepper. The original white bean hummus recipe calls for hot sauce, but I felt that cayenne pepper would add the right amount of heat without that tangy hot sauce flavor.
For some neutral acidity, splash in some white vinegar.
Then turn on the food processor and pulse until the white beans begin to break down.
Then, with the food processor on, slowly drizzle in some olive oil until a smooth hummus forms.
Yum! The hummus is lightly orange and smells delightful.
All that’s left is to serve it up with some crackers to your family and friends.
It is an easy everyday snack or can be a quick and healthy appetizer for your Thanksgiving table.
So, kiddos, how is Thanksgiving dinner prep going? Let me know!
Your hummus obsessed friend,
- 1-15oz can white beans, drained and rinsed thoroughly
- 1 clove of garlic, minced finely
- 6 tablespoons pumpkin puree
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin – can add more if you like
- ¼-½ teaspoon cayenne pepper – depending on how spicy you like your food
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- In the bowl of a food processor, add in white beans, garlic, pumpkin puree, salt, pepper, cumin, cayenne pepper, and white vinegar. Pulse until the white beans begin to break down.
- With the food processor on, slowly add in the olive oil until a smooth hummus is formed.
- Taste and adjust seasoning per your preference.
- Serve with pita chips or crackers