As I’m writing this post, the Packers vs. Bears game is on TV. I know this because of social media and because none of my friends want to hang out right now. Currently I’m watching an episode of Keeping Up With The Kardashians [one I’ve already seen]. Everyone in Wisconsin is now officially judging me. But no matter, I love football games. I see them as the perfect time to go to the mall, Target, the gym, or Trader Joe’s (no lines!! no people!!).
So I’m not watching the Packer game. Football just was never a thing in my household growing up and then I went to NYU so that’s self-explanatory. I just don’t football. I DO go to football parties. For the food. And if I were watching the game right now, I would find this hummus a perfect “game snack.” Instead, it’s a good Kardashian snack. For today. But I encourage you to enjoy it however you please.
So let’s talk about this Curried Pumpkin Hummus, shall we? This idea came about because I often combine canned pumpkin and store-bought hummus on sandw
iches/wraps/etc and have grown fond of the tastes and textures together. When taking fridge inventory yesterday afternoon, I noticed about a leftover 1/2 cup canned pumpkin to use up, a can of chickpeas, and a freshly emptied container of hummus, so this was a no-brainer.
I typically buy store bought hummus because honestly I think it’s one of those things that’s pretty-well done in the food world, and it’s easy and clean and tasty and cheap, so why not. Apprehension to spend a pretty penny on a large container of tahini also usually stops me from making hummus, because I just never end up using much of it.
So rather than purchase tahini, I use sunflower seeds, sesame seeds, or nuts, and puree them to give the hummus that nutty flavor.
But yesterday all stars aligned when I realized I had everything I needed, and as I’ve been itchin’ to try out a pumpkin hummus recipe for a while, I gave it a whirl with delicious success! The curry flavor was a no-brainer for me, as well, as curried-flavor anything is something I tend to dig. The slightly spicy and earthy flavors of the curry powder and cumin pair nicely with the umami flavors of the pumpkin and chickpeas. You can make it spicier if you want with more paprika or cayenne pepper, but I urge you not to skip the curry flavors. They really marry the other ingredients together.
Now use up that leftover pumpkin and make a fresh batch of festive hummus. Eat it with veggies or on a sandwich or on a tortilla [PS currently obsessed with THESE oh my goodness!]. Also pickles. Because pickles’n’hummus are secretly a match made in heaven. #trustme
Curried Pumpkin Hummus
- 1 can chickpeas
- 2 cloves garlic, minced
- 1/4 cup tahini, sunflower seeds, sesame seeds, walnuts or almonds (use what you’ve got!)
- 4 tablespoons lemon juice
- 1/2 cup canned pumpkin
- 2 heaping tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt (more if desired)
1. Place tahini, sunflower seeds, sesame seeds, walnuts or almonds into a food processor or blender. Purée until the nuts reach a paste, the consistency of a nut butter.
2. Mince garlic, and add it to the food processor. Pour extra liquid from the chickpea can and dump the chickpeas into the food processor. Add canned pumpkin. Purée until desired consistency is achieved. Most people like it super smooth. I prefer it a wee bit chunky.
3. Add curry powder, cumin, smoked paprika, and sea salt. Mix until spices are well incorporated.
4. Pour into a festive bowl and enjoy the way you would other hummuses. I like it on tortillas, raw veggies, and pickles. Yes pickles. Don’t knock it til ya tried it. 😉