Curry Pumpkin Hummus
- Yield 2 3/4 cups
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 1/2 tablespoons honey
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) unsweetened pumpkin purée
- 1 1/2 teaspoons finely minced fresh ginger
- 1 1/2 teaspoons kosher or sea salt
- Toasted pumpkin seeds for optional garnish
- In a small nonstick frying pan over medium heat, warm the oil and swirl to coat the pan. Add the garlic and sauté just until beginning to soften, about 30 seconds. Add the curry powder and sauté, stirring constantly, until fragrant, about 1 minute longer. Stir in the honey, remove from the heat, and set aside.
- In the work bowl of a food processor fitted with the metal blade, process the chickpeas until finely mashed. Add the pumpkin purée, ginger, salt, and the garlic mixture. Process until the hummus is smooth and puréed. Taste and adjust the seasoning. Transfer into a serving bowl. Cover and set aside for 1 hour to allow the flavors to meld. Garnish with toasted pumpkin seeds, if desired.
- Suggested Dippers: Baked pita chips, baked bagel chips, baked wonton crisps, herbed cheddar cheese straws, crostini, bruschetta, roasted cauliflower, warmed wedges of fresh pita
- Tip: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving.
–This recipe reprinted with permission. Diane Morgan, Skinny Dips: 60 Recipes for Dips, Spreads, Chips and Salsas on the Lighter Side of Delicious, Chronicle Books (2010)