Butternut ‘n Pumpkin Hummus with Pita Chips
With its autumn-like orange hue, this unusual pumpkin hummus would make a really terrific Halloween party nibble. Or pack a container in your kids’ lunch boxes along with fresh veggies and pita chips for a fun ‘n healthy treat.
Recipe Adapted from: Spiced Pumpkin Spread via Cooking Light Magazine-October 2014
Yields: about 2 1/2 cups
Recipe Adapted from: Spiced Pumpkin Spread via Cooking Light Magazine-October 2014
Yields: about 2 1/2 cups
Ingredients
- 1/2 cup canned 100% butternut squash puree like Libby’s or Farmers
- 1/2 cup canned 100% pumpkin puree like Farmers
- 1 15 ounce can white beans, rinsed and drained (any variety is fine-I used Great Northern)
- 2 tablespoons tahini sesame seed paste (such as Joya)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon Hungarian paprika or regular paprika
- 1/4 teaspoon salt
- 1 clove garlic chopped
- Homemade Crispy Pita Chips or store-bought whole wheat pita chips
Instructions
- In a blender or food processor, coarsely puree all ingredients. (or if you prefer, blend until smooth)
- Taste, adding more lemon juice and/or seasonings as desired. (see MPM Mini-Bites)
- If time allows, refrigerate for 1 hour to allow flavors to “marry.”
- Serve with pita chips.
Notes
Make Ahead and Storage Tips: hummus may be stored up to 3 days; cover and refrigerate.
The flavor of this hummus usually deepens over time. So be cautious about adding too much extra lemon juice and/or seasoning even if it tastes a bit bland to you at first.
Tahini adds a pleasant nutty flavor to chicken, beef and vegetarian dishes, dips and salad dressings. Look for tahini in the kosher section of most supermarkets and natural food stores. It is also available at Middle Eastern markets.
If you can’t find butternut squash, puree, an additional 1/2 cup of pumpkin puree may be used.
This hummus would also be wonderful served with fresh veggie crudités.
2 Responses