So wonderful to have you all here on a Saturday, It feels so strange to be blogging here on a weekend, but nice. Writing this as I sip my tea enjoying a lazy Saturday morning before my bus to Kingston, I feel incredibly serene and happy. Maybe weekend blogging should become a more regular occurrence around these parts!
Anyway, this is just a quick post to share a delicious recipe I made a few days ago that would be a wonderful part of a Thanksgiving celebration. So to all my Canadian readers, if you need any last minute ideas, I think this has you covered. This Savoury Pumpkin Hummus tastes just like autumn in a bowl.
I got the idea from the wonderful Shira at In Pursuit of More who made an Acorn Squash and Scallion Hummus. Right away I was intrigued and she got my gears turning. I loved the incorporation of one of my favourite fall foods into a hummus but I was feeling lazy. Despite the fact that I had a squash to be roasted, I also had an open can of pumpkin puree in the fridge. So. Much. Easier.
Once the pumpkin went in and it was time to add the spices, I decided to take a departure from the traditional cumin. I wanted this to scream fall. Delicious savoury herbs of sage and rosemary really take this to the next level. I swear when eating bites of this you can feel the cool breeze on your face and the crisp leaves crunching under your feet. You can taste Thanksgiving dinner and feel the weight of a blanket you’re curled up under. In fewer words, it’s everything I love about fall :)
Any squash puree or even sweet potato could be used in the place of pumpkin, and dried herbs could be used in place of the fresh. Adapt to your needs!
This dip would be delicious with veggies or pita as a light pre-Thanksgiving dinner lunch/snack or spread onto a leftovers sandwich. Or if you aren’t celebrating Thanksgiving this weekend, this would still be an incredible way to celebrate the flavours of the season.
Sidenote: I've always been weird and loved apple slices with hummus. If you have never tried this before, pleeeease try it with this hummus. It is EPIC.
No matter what, it’s delicious. So go make it. Now.
Savoury Pumpkin Hummus (Vegan, Gluten-free, Sugar-free)
Ingredients (a whole lot!)
- 1 1/2 cups cooked chickpeas (about 1 can)
- 1 cup pumpkin puree
- 2 tbsp tahini
- 2 tbsp olive oil
- juice from 1/2 a lemon
- 2 cloves garlic
- 1 tbsp fresh sage (or 3/4 tsp dry)
- 1 tbsp fresh rosemary (or 1 tsp dry)
- 1 tsp sea salt
- pepper to taste if desired (I didn't think it needed it)
- chickpea cooking water to thin out if needed (if beans are made from scratch), or water (I used a couple tbsp)
Process everything in a food processor. Add chickpea cooking water to help it process as needed until desired consistency. Eat with everything.
I am Sharing this on Pure Ella's Thanksgiving Menu Potluck Party!