I thought I struck gold a few months ago when I perfected the recipe for homemade chummus.
If I had known about this pumpkin chummus, I might not have been so cocky.
Because THIS is gold.
Like, really shiny gold.
We started our batch on Thursday, when we used it for an easy dinner of stuffed pita pockets. I couldn’t wait to sit down to it again over Shabbos.
It’s as easy to make as the 5-minute regular chummus, as long as you have pumpkin puree in the freezer.
I know, I know. You probably don’t, and you’re probably in good company. But you should start.
By the way. In case you were wondering…my husband doesn’t like pumpkin. But he couldn’t get enough of this chummus.
Very slightly adapted from Norene’s Healthy Kitchen
- 6 cloves garlic
- ¼ cup fresh parsley, plus more to garnish
- 1 can chickpeas, drained and rinsed (or 2 cups cooked, from 2/3 cup dried beans)
- ¼ cup tahini paste
- 2 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- ½ cup pumpkin puree*
- 2 tsp cumin
- 1 tsp salt (or a ¼ tsp less, if you prefer)
- ¼ tsp paprika
- dash of cayenne pepper
- 1-2 tsp maple syrup
* I keep pumpkin puree in my freezer for things like this. To make pumpkin puree, just cube a nice big chunk of fresh pumpkin and boil or steam until tender. Mash with a potato masher, let excess liquid drain, and freeze until ready to use.
1. Fit your food processor with the steel knife blade. With the motor running, drop the cloves of garlic and fresh parsley through the feeding tube and process until finely minced.
2. Add the chickpeas and process another 15-20 seconds, until pureed. Add the rest of the ingredients and process about 2 minutes or until very smooth. If it’s too thick, add a bit of water (the chummus may thicken slightly in the fridge, too, but you can always add a little water and stir well before serving).
3. Refrigerate overnight for best flavor. Garnish with chopped fresh parsley before serving.