Pumpkin Curried Hummus

Hummus is one of the most versatile foods that allows for the most fun and vibrant flavor combo’s to have their spotlight.

Pumpkin Curried Hummus

Time: 30 minutes

Yield: 20-24 oz (about 2-3 cups)

INGREDIENTS

• 1 (15oz) can of chickpeas, aquafaba aka bean juice reserved

  • 4-6 tablespoons of aquafaba (or water), ensure it is COLD

• 2 tablespoons lemon juice, juice from about 1/2 a lemon

• 1 teaspoon lemon zest

• 2 garlic cloves, minced or grated

• 3/4 cup pumpkin puree

• 3 tablespoons tahini

• 1 tablespoon extra-virgin olive oil

• 1/2 tablespoon curry powder

• 1/2 teaspoon salt (to start, add more to taste)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon sannam chili or cayenne pepper

• 1 teaspoon baking soda (this will help achieve a smooth hummus)

• Sweet & Salty Curry Coated Pumpkin Seeds, for garnish

• olive oil, for garnish

• chopped cilantro, for garnish

• sprinkle of chili/cayenne, for garnish

DIRECTIONS

1. Begin by draining the chickpeas and RESERVE THE AQUAFABA (aka bean juice). Place the aquafaba in a container in the freezer to chill for later use in this recipe. You can choose to use dried chickpeas that have been soaked overnight and boiled, but for ease and our sanity, this recipe works wonderfully using the canned stuff!

2. To a food processor or high-speed blender, add chickpeas, lemon juice, pumpkin puree, tahini, olive oil, salt, curry powder, cumin, chili, and baking soda. (Baking soda will help the hummus become more smooth by softening the chickpeas during processing)

3. Blend until smooth. If too thick, you will need to add chilled aquafaba or water to the mixture to help smoothen it out. I like to add 1-2 tablespoons of chilled aquafaba (which will help “fluff” up the hummus) or water until my desired consistency. I have found 4-5 tablespoons of additional liquid works best for me.

4. Once smooth, pour into a dish. Drizzle a heaping of fresh, good-quality extra-virgin olive oil

5. This is a great time to add your “Seared Lemon-Garlic Mushrooms” and garnish with chopped parsley, lemon zest, and cayenne pepper.

6. Grab crusty bread and dive in!

Notes

Sweet and Salty Curried Pumpkin Seeds

Ingredients

• 1/4 cup pumpkin seeds aka pepitas

• 2 tablespoons olive oil

• 1/2 teaspoon curry powder

• 1 tablespoon brown sugar

• salt, to taste

Directions

1. To a skillet, add about 2 tablespoons of olive oil and heat it over medium-low heat. Add your pumpkin seeds and toast until slightly browned.

2. Once browned, add the curry powder to the skillet. Using a spatula, toss to coat. Remove from the heat and add to a bowl.

3. Add the brown sugar and a pinch of salt. Toss to coat and let chill.