Pumpkin Hummus

Serve with Morovino dry Pinot Grigio or Barbera.

Super easy and super delicious.  Also a great multi tasker.  You can use fresh roasted pumpkin, but I actually like the texture better when you use canned!

2 T. Tahini (sesame seed paste-find it in the Asian Food Isle)
2 T. fresh lemon juice
1 t. ground cumin
1 t. olive oil
3/4 t. salt or to taste
1/8 teaspoon Cayenne pepper
1 15-ounce can pumpkin (NOT pie filling)
2 cloves of garlic, chopped
2 T. fresh parsley, chopped

Add these ingredients (except Parsley) to your food processor and whirl around until smooth. Then add parsley and pulse a couple of times to incorporate. I put this in a pretty fall bowl and sprinkle toasted pumpkin seeds on top of it. If you bought the roasted pumpkin seed oil for the Stilton and Pear Bruscetta, drizzle a bit on the top of this, too.  Serve with Pita chips.

Pumpkin Risotto made with leftover pumpkin hummus (topped with a corn/avocado relish).

Pumpkin Risotto made with leftover pumpkin hummus (topped with a corn/avocado relish).

I usually double this recipe!   It’s Second Chance Cuisine option is to use it to finish a risotto. Just make your risotto as you normally do (recipes on this site). Then, instead of finishing with parmesan cheese, just before serving the risotto, add the 1/4 c. of pumpkin hummus and stir until incorporated. Top the risotto with toasted pumpkin seeds.

 

This dish has a Third Chance Cuisine Option, too.  Use your favorite premade cheese ravioli and use the pumpkin hummus as a sauce.  Just heat the hummus in a saucepan with a little milk or chicken broth to thin it.  Add a little fresh or dried sage for extra credit.  It’s kind of like an inside-out pumpkin ravioli.   De. Lish. Us.

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