Fall’s favorite gourd isn’t just for jack-o-lanterns and pies – this dip brings the rich, sweet and savory flavors of autumn in New England to the snack table. Sauteed caramelized pumpkin meets the warmth of garlic and spices in this unique hummus recipe that teases the colors of the changing foliage, too.
• 15 oz. can of organic pumpkin puree
• 2 Tbsp extra virgin olive oil
• 2 large garlic cloves, peeled and minced
or pressed through a garlic presser
• ½ tsp smoked paprika
• ¼ tsp coriander
• 15 oz. can of chickpeas, rinsed
• 2 Tbsp tahini
• 2 Tbsp fresh-squeezed lemon juice
• ½ tsp table salt
1. Heat a small non-stick skillet over medium-high heat (it’s important that it is non-stick). Once hot, add the olive oil and allow it to heat up before adding in the pumpkin puree. Saute the pumpkin for four minutes, stirring frequently to prevent burning.
2. Add in the garlic, paprika, and coriander and continue to stir for another minute before taking the pan off of the heat and allowing it to cool.
3. While the pumpkin is cooling, rinse the chickpeas, reserving some of the liquid they are packaged in, and add them to the food processor. Add in the tahini, lemon juice, and salt. Once the pumpkin puree has cooled, add it to the food processor.
4. Process until a smooth hummus forms. You may need to add 1 tablespoon of the chickpea liquid or regular water if it is too thick.
5. Spread into a serving bowl and drizzle with more olive oil and the toppings of your choice, such as a sprinkle of paprika and parsley for color. Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy!
For more healthy recipes and cooking videos, visit RecipeHippie.com.
Whether going for a drive to countless pick-your-own farms just outside city limits or browsing a farmers market, make a festive day of selecting fresh ingredients for a fall fete. These markets keep their season going strong into October. Find more at FarmFreshRI.org.
Armory Park
Thursdays, 3-7pm, through October 31
Broad Street
Saturdays, 8am-12pm, through October 26
Hope Street Farmers Market
Saturdays, 9am-2pm, through October 26
Neutaconkanut Park
Mondays, 2-6pm, through October 28
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