When it comes to festive food for an adult Halloween party, you have to walk the line. I like to make recipes that have just a hint of playfulness, but are more focused on flavors. This pumpkin hummus is orange and black for a slightly spooky look, without the ick-factor. For those accustomed to eating pumpkin desserts, the sweet-savory-spicy blend of flavors is a pleasant surprise.
Ingredients:
- 1 can (16 oz) chickpeas (rinsed and drained)
- 1 cup cooked pumpkin
- 1/2 clove garlic
- 1 teaspoon cinnamon
- 1 teaspoon chipotle powder
- 1 pinch nutmeg
- 1 tablespoon apple cider vinegar
- 1/4 cup olive oil (plus 1 tablespoon for serving)
- Salt and black pepper (to taste)
- 2 tablespoons chopped black olives (for garnish)
- Pita chips (for serving)
Note: You can use canned pumpkin for this recipe, but I like to roast my own. Get a small pumpkin and quarter it. Liberally rub with salt, pepper, and olive oil. Roast at 350 for about an hour until tender enough for a fork to go through the flesh with little resistance. Scoop it out right into a food processor. You can use any winter squash as a replacement for pumpkin.
Directions:
1. Put the chickpeas, cooked pumpkin, garlic, cinnamon, chipotle, nutmeg, cider vinegar, olive oil and salt and pepper into the food processor. Process until smooth, stopping to scrape down the sides a few times to make sure everything gets blended well.
2. Taste for seasoning and add more salt and pepper, vinegar, or chipotle, if you like.
3. Spoon into a bowl and drizzle with the tablespoon of olive oil. Top with the chopped olives and serve with pita chips.
