This Pumpkin Hummus with Seasoned Pumpkin Seeds is a wonderful different way to include pumpkin in your holiday menus, but don’t limit it just to the holidays. It is so good that it would make a fantastic addition to any meal all year long.
This version of hummus uses a lot of seasonings that really make it pop. While the ingredient list may seem long, all of them are fairly common and can be used in a many other savory and sweet recipes. I use all of these seasonings regularly and you will too once you discover how delicious they are!
Most people turn up their noses when I mention savory pumpkin dishes, thinking that it can only be used in sweet preparations. But like butternut squash or other winter squashes are often served savory, we just need to open our minds to a new way of approaching some ingredients.
Have you heard of Dukkah? It is an Egyptian seasoning blend that is one of my favorite discoveries. I got mine at Spice Ace in San Francisco. If you live in the Bay Area, check out the Fillmore District shop. They have over 300 spices, herbs, sugars, salts, peppers and blends that you can try before you buy. Just walk in and their talented staff will help you find the perfect seasoning to create a masterpiece! And if you aren’t in the area, you can order any of their products online.
If you are serving this to gluten-intolerant friends or folks with Celiac disease, having some crunchy GF crackers for them to enjoy will be something they will really appreciate. My favorites are called NutThins from Blue Diamond. They have a bunch of flavors to choose from and I’m pretty much addicted to them all, but the Artisan Sesame crackers really complement the flavors of the hummus.
With the pumpkin and glorious golden color, this is a delightful way to begin your Thanksgiving feast this year. If you are hosting people with gluten or dairy restrictions, vegetarians or vegans, this is the perfect dish to serve! It makes a lovely appetizer, staving off the hunger of your guests as they wait for the main meal without filling them up so much that they can’t enjoy the meal.
You can enjoy this easy to make Pumpkin Hummus with Seasoned Pumpkin Seeds all year long, but it is especially suitable as we head into the holiday season with all the events and parties ahead!
Jane’s Tips and Hints:
Make this a day or two in advance and store, covered, in the refrigerator. The flavors will meld together and that is one less dish you have to make on the day of your party or on Thanksgiving.
Libby’s pure pumpkin puree is gluten-free. Make sure the beans you are using do not contain any gluten ingredients and use gluten-free tamari or soy sauce.
Kitchen Skill: How to Toast Pumpkin Seeds
Purchase seeds at the grocery store or scrape them out of a pumpkin, rinse and pat dry. If using fresh, let sit out at room temperature for a day or two to thoroughly dry out.
Preheat the oven to 350°F. Place pumpkin seeds on a foil-lined baking sheet and sprinkle with olive oil. Toss to coat evenly. With your hand held high for the most even coating, sprinkle the oil-coated seeds with the salt and Dukkah seasoning.
Place in the oven and toast until lightly golden and fragrant, about 8 to 10 minutes, removing them from the oven halfway through and stirring so they brown evenly.
- Pumpkin Hummus
- 1 (15.5 oz) can cannellini or garbanzo beans, rinsed well and drained
- 1 clove garlic, peeled and minced
- 1 small shallot, peeled and finely minced
- 2 tbsp freshly chopped cilantro or parsley
- 1/4 cup extra virgin olive oil
- 1 can (15 oz) pure pumpkin puree (NOT pumpkin pie filling!)
- 1 tsp Dukkah spice blend
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp ground coriander
- 1/4 tsp ground nutmeg
- Pinch of ground cardamom
- 1 tsp ancho chile powder
- 1/2 tsp chipotle chile powder or smoked paprika
- 1/2 to 1 tsp crushed aleppo peppers, (leave out for less heat)
- 3 tsp tamari or soy sauce (gluten-free if needed)
- Juice of 1/2 lemon (about 3 tbsp), or more to taste
- 1/2 tsp kosher salt and freshly ground black pepper, to taste
- Toasted pumpkin seeds, optional (See Kitchen Skill above for directions)
- Prepare the Hummus: In the bowl of a food processor fitted with the steel blade, combine the beans, garlic, shallots and olive oil. Pulse several times to break up the beans and then blend until smooth and evenly pureed. Add the pumpkin, all the spices, chiles, tamari, and lemon juice. Process until everything is combined and the texture is silky and creamy. I like mine fairly thick, but if it is too thick for you, add more olive oil, 1 tbsp at a time, blending each time until you get the consistency you prefer.
- Take a taste and add salt and pepper to your liking. Feel free to add more of any of the spices or chiles if you like your foods with more “punch”. But remember that the chilies will get hotter as this hummus sits, so start with the lower amounts and increase to your individual tastes.
- Assemble the Dish: Transfer the mixture to a serving bowl. Grind a little fresh black pepper over the top. Sprinkle with some of the toasted pumpkin seeds if desired (see Kitchen Skill above for directions on how to toast them).
- Serve with crudité vegetables, crackers, baguette slices, or other items for dipping. Offer gluten-free crackers if your diet requires it.
- Yield: about 8 servings
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