The St. Paul Art Crawl took place this past weekend, where local artists open their studios to the public to showcase and promote their art. It was my first time going, and I really enjoyed it. Many of the studios gave out free snacks and drinks to visitors. One studio had an eclectic assortment of hummus, including a delicious pumpkin hummus. How unique is that?
After preparing a big batch of pumpkin puree yesterday, I decided to experiment with my own version.
This recipe has all the classic hummus components in place – chickpeas, lemon juice, tahini, olive oil – but the pumpkin adds a little something extra. I started out making the hummus base and then added a variety of spices until I reached a nice balance of spicy, salty, and sweet. I added just a bit of sweetner which brought out the flavor of the pumpkin without refocusing the taste of the entire dish.
Pumpkin Hummus Recipe
Total Time: 10 minutes
Start by making the basic hummus recipe, and then add spices to your liking. I ended up using quite a bit of the spices listed below because the basic recipe was not strong on flavor.
1 15-ounce can chickpeas, drained
1 1/2 cups pumpkin puree or canned pumpkin
2 tablespoons olive oil
2 tablespoons tahini
Juice from one lemon
1 tablespoon agave nectar, honey, or brown sugar
Fine grain sea salt
Red chili pepper
Combine all ingredients for hummus in a food processer or blender and puree until smooth. Add spices to your liking.
- Drizzle olive oil on top of hummus (I used a harissa-flavored olive oil)
- Top with roasted pumpkin seeds
- Serve with raw vegetables, pita chips, or sweet potato chips