Curried Pumpkin Hummus

>> Friday, October 25, 2013


Curried Pumpkin Hummus


It's the time of year when I see pumpkins everywhere, and pumpkin recipes are crowding my email inbox. Isn't it gorgeous how they pop out in the same brilliant orange color of falling leaves? Too bad we left the pumpkins from my mom's farm on my sister's front porch when we came home last weekend. Still, peeling and cooking pumpkins is an awful lot of work. A can of pumpkin is much easier.

You can also use any kind of winter squash in this recipe. Those slightly sweet fall squashes pair naturally with Indian spices like curry powder, ginger, and coconut milk. If you use a squash like butternut or acorn, just quarter it, scoop out the seeds, and microwave the pieces for 15-18 minutes, until it's tender. Let it cool a bit before measuring out 2 cups of squash into the food processor.

bowl of fall squashes


Serve this hot with naan and cucumber-yogurt raita sauce, and you have a healthy Meatless Monday meal. Skip the yogurt, and it's vegan, too!

P.S. The toasted pumpkin seeds in this recipe are shelled; we buy them from the grocery store that way. I've never shelled my own but I don't think I'd want to. Sometimes you can find these in ethnic aisles of grocery stores, labeled as "pepitas".

Ingredients

1 15 oz. can garbanzo beans, drained
1 15 oz can pumpkin
2 tbsp sweet curry powder
1 tsp garlic powder
1/4 cup roasted pumpkin seeds (pepitas)
1 teaspoon fresh grated ginger
1 Thai chili pepper, seeded and minced
1 tsp salt
1/3 cup light coconut milk
1 1/2 tsp sesame oil

Directions

Toast the pumpkin seeds in a dry frying pan until slightly browned and fragrant.

Place all ingredients in a blender or food processor, and process on high until smooth and creamy. If you like a little texture to your hummus, reserve 1/4 cup garbanzos, add them towards the end of the processing time, and blend them until the mixture is just a little chunky.

Put the hummus in a saucepan and heat until steaming hot, stirring frequently, about 5 minutes. Pour into a bowl and top with extra roasted pumpkin seeds, if desired, and serve with naan, pita bread or wedges, or crackers.

Makes about 4 cups of hummus.

2 comments:

Jenny B October 28, 2013 at 9:17 AM  

This looks soooo good! I can't wait to try it!

Angela Williams Duea October 28, 2013 at 11:17 AM  

We really liked it. Let me know what you think!

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