Fall is my favorite time of year, not just for the crisp air and cooler temperatures after a sweltering summer, but for the gorgeous bounty of produce that is so plentiful. Every farmer’s market and roadside stand proudly displays gorgeous apples, cabbage, sweet potatoes, Brussels sprouts, and mountains of pumpkins and winter squash just waiting to be taken home and enjoyed.
The Moroccan Pumpkin Hummus from Quick-Fix Vegan is a Fall favorite. It looks like autumn to me, and its fragrant spices and great flavors are captivating. (The photo above was taken by Andrea Weaver.)
By virtue of sticking within the “30 minutes or less” rule of Quick-Fix Vegan, the original recipe calls for canned pumpkin, which works just fine. However, in this season of abundant squash, the recipe begs for fresh squash to be used.
If you happen to have some leftover roasted squash on hand, especially, one of the densely rich orange varieties such as kabocha (my favorite), buttercup, or even butternut, then you’re in for a special treat. Just substitute 1 cup of fresh cooked squash or pumpkin for the canned pumpkin to make this hummus, grab some pita chips, and let the snacking begin!
Moroccan Pumpkin Hummus
This colorful and spice-happy take on hummus will turn heads and wake up taste buds at your next gathering. If you prefer great flavor without the heat, just leave out the cayenne. Serve with pita chips. This recipe is from Quick-Fix Vegan by Robin Robertson © 2011.
1 tablespoon olive oil
2 garlic cloves, chopped
1 teaspoon ground ginger
1 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/4 teaspoon sugar
2 tablespoons tahini
1 cup home-cooked or canned chickpeas
1 cup canned solid-pack pumpkin (or fresh cooked winter squash or pumpkin!)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped pistachios, for garnish
Heat the oil in a skillet over medium heat. Add the garlic, ginger, coriander, cinnamon, allspice, turmeric, cayenne, and sugar and cook for 1 to 2 minutes. Stir in the tahini and chickpeas, then remove from the heat. Stir in the pumpkin, lemon juice, salt, and pepper.
Transfer the mixture to a food processor and process until smooth.
Transfer to a shallow serving bowl and sprinkle the pistachios on top. Serve immediately or cover and refrigerate until needed. The flavor improves if it is allowed to sit for a few hours.