You had to know this would show up eventually! All that Pumpkin Puree I put in the freezer a while back, has had me looking for new and exciting ways to put it to good use.
This was inspired by the cooking demo by Marv Leibel – Alberta Health Services Community Nutritionist, at the 10th Annual Women’s Conference, in the City of Wetaskiwin, which my Mom recently attended. The original ingredients are listed in the cooks notes below
I am not sure this will ever replace my regular hummus, but it is a nice change from the norm.
We ate this as a spread on fresh Naan bread for our Peri-Peri chicken wraps as part of a meal.
Of course, it works equally well as a snack or appetizer with crackers and some warm spiced apple juice to help brighten a gloomy fall day.
1 can chickpeas, drained and rinsed
1/4 cup pumpkin puree
3 Tablespoons tahini
2 cloves garlic, coarsely chopped
1 teaspoon pumpkin spice blend
1/4 teaspoon salt (or more, to taste)
1/4 cup olive oil, divided
Juice of 1 lime
3 Tablespoons water (plus more if necessary)
Put chickpeas, pumpkin puree, tahini, garlic, pumpkin spice, salt, 2 tablespoons olive oil, lime juice, and 3 Tablespoons water in food processor. Let run on low speed until smooth, 1 – 2 minutes.
Scrape down sides of processor & pulse a few times . If mixture appears too thick, add another tablespoon of water and pulse until water is incorporated. Continue adding water, by tablespoons, if needed, until you get the texture and creaminess you like. Scrape into serving bowl, and drizzle with remaining olive oil. Serve with crackers, crostini, or flatbread or your choice.
COOKS NOTES: The recipe as given to me before my tweaks goes like this: 1 can chickpeas, 1 can pumpkin puree, 2 oz lemon juice, 1/4 cup olive oil, 1/3 cup tahini, 3 cloves garlic, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp all spice.