Pumpkin Hummus

Prep

10 min

Cook

50 min

Vote

10/27/14

The way the sun beams through the changing leaves casting an orange glow all around, is just one of the many reasons why I love October. It has a way of warming the soul, even if the temperature is decreasing. I enjoy the smell of fall, the colors of fall, fall fashion and of course, the taste of fall. Pumpkin, squash, apples OH MY! Naturally I wanted to make a fall recipe to share on my blog, but I was having trouble coming up with something different. I’ve made squash pasta, pumpkin risotto, fresh apple cider and butternut soup, all of which were very tasty but not blog worthy. That was before I drew a little inspiration from a pumpkin scented candle. But this isn’t just a normal grocery store candle. It smells so delicious I couldn’t help but be inspired to make something pumpkin flavored. Greta, a friend of mine, is the creator of Soyil Candles. They are all-natural, dye-free, scented soy candles that not only smell incredible but look chic as well. I sometimes get overwhelmed by candles that put out too strong of a perfume smell, but these are the perfect amount of scent that leaves a warm inviting aroma throughout the whole house. If you are into candles l highly recommend checking her out and liking her on Facebook/soyilcandles!

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I bet you are wondering how a candle led to recipe idea. Well I’ll tell you. Saturday my mom and I went to Triple B Farms for our annual pumpkin patch visit. We pick up 4 large pumpkins, three little pumpkins, four gourds, one acorn squash and one pie pumpkin. I wanted to make something with the squash and pumpkin but didn’t know what. Later that night, candle lit, all snuggled up watching Hocus Pocus, I thought to myself, “I wish I could eat that candle, it smells so good”. That led me to wanting a snack and the only thing we had was a little thing of hummus. That’s when I came up with the brilliant idea to make pumpkin hummus. After some recipe searching on Pinterest I decided to merge a few recipes together and see what would happen. The result was fantastic! Much better than I expected. The flavor of the pumpkin mixed with the nutty flavor of the chickpeas work well together. My dad even said it was hands down the best hummus he has ever had.

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Hummus can be tricky to get just right. I have learned  through trial and error on how to get it just the right consistency. If you want a nice creamy texture the key is to rid the chickpeas of their little skins. The process is tedious but trust me it is a must if you want really tasty hummus. Another little tip I found useful is to buy good quality tahini paste. It tends to be more expensive but the flavor is worth the extra few bucks. Now without further ado I give you Pumpkin Hummus. Enjoy! XO

Ingredients

  • 1 pie pumpkin (1/4 cup roasted)
  • 1 small acorn squash (1/4 cup roasted)
  • 4 cloves garlic
  • 1 can chickpeas (skins removed)
  • 1 tbsp walnut oil* or olive oil
  • 1 tbsp warm water
  • 1 tbsp toasted pepitas*
  • 1 1/2 tbsp lemon juice
  • 1 tsp cayenne pepper
  • salt and pepper (to taste)

Directions

  1. Preheat oven to 400. Toss the pumpkin and squash in a little oil and sprinkle it with some salt and pepper. Roast for about 15-20mins on each side.

  2. Throw the garlic in the oven with the pumpkin and squash 15mins before you take it out. Keep an eye on it to make sure it doesn’t burn.

  3. Once the squash has roasted allow it to cool, then remove the skins and set aside.

  4. Put all remaining ingredients, besides the lemon juice, into a food processor and blend on medium for 2-3 minutes. When everything looks like its been well blended add the roasted pumpkin/squash and blend until everything is creamy and smooth.

  5. Lastly add the lemon juice, I add in 1 tablespoon first and add as needed. I also didn’t add salt because the toasted pepitas I used were salted so it was already salted just right.

  6. Top with a few pepitas and a drizzle of walnut oil. Voilà, pumpkin hummus!

*walnut oil – I like the nutty flavor walnut oil adds to the earthy flavor of the roasted pumpkin/squash. Any nut oil would work but olive oil is fine too.

*toasted pepitas- I originally was planning on using pumpkin seeds, but I was worried they would be too soft and not blend as smooth. I went with pepitas because they are harder and blend nicely. I also liked the green color with the orange hummus.

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