The candy gorge that Halloween has become requires some serious antidotes. Good nutrition complete with filling protein and healthy fats, accented with pureed pumpkin comes together nicely in this easy to make Halloween hummus. It makes a good dip or sandwich filler for that quick pre-trick-or-treating dinner or hallowed eve parties.
Besides defining the flavor of the season, pumpkins (as well as the other yellow-orange winter squashes) are star sources of vitamins (predominantly A, but also C, B-complex and some E), minerals, fiber and antioxidants (the carotenes among others) and offer brilliant color all year round.
- 1 cup chickpeas, cooked (or canned*)
- 3/4 cup pureed pumpkin (or canned*)
- 1-2 cloves of garlic, minced
- 3 tablespoons tahini (sesame paste)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons water (possibly more to adjust for consistency)
- juice from 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric (click here for recent article on its powerful health effects)
- 1/4 curry powder (optional)
- freshly ground black pepper
- possible garnishes: additional chickpeas, a splash of olive oil, parsley, cilantro, black olives, roasted pumpkin seeds, pine nuts
- serving ideas: pita bread, crusty fresh bread, crackers, rice cakes, fresh vegetables such as carrot sticks, celery, cauliflower and broccoli florets, cucumber sticks, jicama, apple slices.
- Soak, drain and cook dried chickpeas until soft (or drain canned chickpeas*)
- Roast pumpkin or other winter squash (or open a can of pumpkin*)
- In a blender or food processor, puree pumpkin, add chickpeas, tahini, lemon juice, olive oil, salt, pepper and spices until smooth. Adjust consistency with olive oil and/or water.
- Spoon over to a plate, pressing down slightly. Garnish as you like with olive oil, olives, chickpeas, fresh green herbs, roasted pumpkin seeds, ground spices, etc.