It’s pumpkin season!!! This is a quick, easy recipe for pumpkin “hummus.” I’m calling this hummus even though there are no chickpeas because the texture resembles hummus. The milder bean allows the pumpkin and spices to shine. I may be partial, but I think the Indian flavors complement pumpkin well to make a warm, autumny dip/spread. I served the pumpkin hummus at party this weekend with Trader Joe’s Pumpkin Soup Crackers. It seemed to vanish, so I’m not fussing with the recipe any more! =) You can make this a day or two ahead of time, and it will actually be better since the extra time will allow the flavors to meld better.
3 garlic cloves, peeled
1/4 cup coconut cream (unsweetened) or coconut oil
1-1.5 tbsp curry powder (or add to your taste- I used Penzey’s Now Curry powder)
1/2 tsp salt (adjust at the end to your taste)
15 oz Great Northern beans or White Navy beans, drained and rinsed
1/4 cup lemon juice
15 oz pumpkin pulp
Optional topping: Extra virgin olive oil, paprika
1. Place the garlic cloves in a food processor and grind until they are broken down. The dip shouldn’t have any large chunks of garlic.
2. Add the coconut cream/oil, curry powder, and salt. Grind until it is uniform.
3. Add the Northern/Navy beans and grind until a smooth paste forms. Scrape down as needed to make sure everything is very smooth and creamy.
4. Add the lemon juice and pumpkin pulp. Grind again, scraping down as needed, until everything is uniform, smooth, and creamy. Adjust the salt, curry powder, and lemon to suit your tastes.
5. Store in airtight container in the fridge until ready to serve. Optional: Before serving, drizzle olive oil and sprinkle paprika on top.