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.
One of the best things about getting fresh produce boxes is the surprise of finding what is inside and thinking of how to combine them in new ways. My food box this week contained a ton of fresh thyme and a pound of rainbow carrots so I decided to make some savory roasted carrots to use in dishes throughout the week.
Moussaka is a Greek dish that involves eggplant, potatoes, a tomato-based sauce, and sometimes a white sauce on top. Beyond that, it seems like everywhere that I’ve had moussaka, it tastes completely different. So I figured if anything goes, I may as well work on my own version. To keep it healthy, I grill the veggies instead of frying them. I like tasting all the veggies individually, so I cut them on the thicker side and do two layers of them. I also like multiple textures, so I use eggplant, zucchini, and potatoes. For a slightly Indian twist, I add red lentils (masoor daal) to the sauce to give it more body and protein (and it becomes a complete meal for me).
It does take a lot of time to prepare because there are multiple components, but the good news is that you can do most of it ahead of time. Actually, I prefer to make it the day before to let all the flavors meld ans let the layers settle down. The day of serving, I pull it out so it comes to room temperature and then bake is as described below.