Pumpkin Hummus

My mom can’t pronounce the word “hummus”. She’s Hispanic and although her English is pretty good, there’s just something about that “u” sound. She lives with us and we eat hummus often, but rather than embarrass herself when she wants it, she asks for esa crema blanca de frijoles, which translates into “that white bean cream”. Now and then, we’ll get into a hummus spelling and pronunciation class. I say the word very slowly in syllables: HUM-MUS to which she replies, ‘HAM-MAS’. No mama, HUM-MUS…’HOM-MAS’. After a few minutes and just when I start having flashbacks of the pronunciation game from the Electric Company show, we move on. My mom also calls our Amazon Echo “Elsa” instead of “Alexa” and then wonders why it never works for her.

Anyway, thank God for hummus. It has rescued me many times on those “no time for lunch” days. I spread it on slices of multi-grain toast and add spinach, tomatoes or any other veggies I have on hand. I never feel guilty about the quickie lunch because of all its health benefits – Chickpeas are a great source of fiber, protein, and iron. Tahini (sesame seed paste) is rich in protein, B vitamins, and minerals. And, if you have hummus-loving kids, sneaking pumpkin (or squash) in it is a great way to provide them with Vitamin A. The pumpkin flavor is so subtle that the kids won’t know it’s there.

I roasted my own pumpkin with this recipe (use butternut squash if you prefer), but only because I had never done it and I was curious. You can use canned pumpkin puree just as well. If you go that route, you’ll whip this up in 5 minutes. It’s just a matter of pureeing all the ingredients together in a food processor or a blender. The only possible snag is having all the ingredients on hand. Most people don’t have Tahini in their pantries, but these days it is pretty easy to find. My local grocery store has it. I have also spotted it at Target and on Amazon here.

This pumpkin hummus recipe makes a pretty large amount, so it’s great for parties. Your friends will think you’re so hip throwing pumpkin into hummus. You could also just make it for yourself to snack on throughout the week. It’s good right out of the fridge, but I encourage you (if you’ve never done it) to eat hummus warm. It’s the way it’s typically eaten in Middle Eastern countries and honestly, just so much more enjoyable. If it has been in the fridge, add a tablespoon or so of water to loosen it a bit and heat it in the microwave until slightly warm.

If you like hummus and have never made it yourself, try this delicious and simple recipe. You may be surprised at how quickly it comes together and at how much better it tastes than the store-bought version. Adjust the seasonings to your liking and try experimenting with vegetables other than pumpkin too.

Another pumpkin recipe you might like:

Toasted Marshmallow Pumpkin Bars

Recipe adapted from Foodal