Weekday Vegetarian: Spicy Pumpkin Hummus
Photo: Kelly Rossiter
We are into the final days of our Provincial election and it's been a daily challenge for me to provide some healthy, easily grabbed food for the people working on the compaign (including my son) for our local candidate. Their diets consist mainly of take-out falafel, which one of them runs out to get for everyone, because nobody gets a lunch or even a dinner break during their 12 hour days. One young woman said to me the other day that the only fruits and vegetables she has eaten for the past month is what I have brought to the office. Sometimes I take in more of a meal, but sometimes I take in something that they can eat as a healthy mid-afternoon pick-me-up like this spicy pumpkin hummus.This pumpkin hummus is a bit different from traditional hummus, but it's hard to put your finger on what that difference is because the pumpkin changes the flavour, without being overt. In fact, I think I might try it again and experiment with the amount of pumpkin and see what it's like if the pumpkin is less subtle. In any case, if you decide to have an impromtu drinks party this weekend, this hummus takes about five minutes to make, and if you don't want to take the time to cut all the vegetables, it's also delicious with crackers.
This recipes is from Food and Drink, Autumn, 2011.
Spicy Pumpkin Hummus
1 can chickpeas, drained and rinsed well
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup water
3 tbsp tahini
1/2 cup canned unsweetened pumpkin puree
1 tsp cumin
3/4 tsp salt
1/4 cayenne pepper, or to taste
1/3 cup olive oil
1. Place chickpeas, garlic, lemon juice, water and tahini in food processor. Whirl until smooth. Add pumpkin and seasonings. Whirl. With motor running drizzle in olive oil until blended. Taste and add more lemon juice or cayenne pepper if needed.