Eat: Pumpkin Hummus and Baked Tortilla Chips
Every Wednesday we will share an Eat recipe that is healthy, tasty, and hopefully, a bit out of the ordinary. Some will be tried and true recipes; some will be inventions of our own mind. But either way, it will be fun! So come join the feast!
It’s finally that time of year. Fall flavors are back (and rampant!) and I couldn’t be happier. If you ask me, the quintessential fall flavor has got to be pumpkin. Pumpkin is one of my loves, so I’m excited to be celebrating this fruit (vegetable? why is it so hard to know sometimes?) with a recipe of my own.
I don’t know about you, but I sometimes feel like the same things are brought to the Thanksgiving table every year. Now don’t get me wrong, I love the classics, but I also like to jazz it up a bit every now and then, and this recipe is a great way to do it. This has all the flavor of the holidays but in a less than usual form. Hummus has definitely become the new fad appetizer, so why not have one fit for Thanksgiving?
I actually got the inspiration for this recipe from my local farmers market. They have a stand there called Fresh A Peel Hummus, which sells gourmet hummus. One of their flavors was pumpkin dessert, and I just had to sample it. It tasted like pumpkin pie. The man selling it said that the chickpea does not discriminate. I loved that, and I wanted to try making my own version. I made mine a little less sweet than the one I test tasted since I love the mix of sweet and savory, but I would love to see if this recipe sweetened up a little more would make a great dairy-free and protein packed pumpkin pie. In fact, I will try it. I’m on pie duty for Thanksgiving, and my younger brother always begs for me to make a pumpkin pie whenever I visit. Literally the first words out of his mouth to me whenever I visit is “pumpkin pie.” Ridiculous. So this year, he’s getting a hummus pie. Take that little brother. But in all honesty, I bet he won’t even notice. I’ll report back and let you know. (Look for a post later for the pie recipe!)
If you haven’t made hummus before, you’ve got to try it. All you need as far as equipment is a food processor. So easy. You literally fill the food processor, turn it on, and then dip and eat. In this recipe, I have used dried chickpeas that I cook overnight in my crockpot, but you could easily substitute two cans of chickpeas. And I also use some homemade pumpkin puree (and use the reserved juice) but this could be easily subbed for canned pumpkin and extra water.
I have served these with baked tortilla chips that are a hit every time I make them. I made them for the first time simply because we were out of chips but had things to dip chips in, and so, a recipe was born. In this version, I am sprinkling the tortillas with salt and ground cinnamon, but for more savory applications, I like a mix of salt, pepper, and paprika. But you can have fun with these, customizing them with your own mix of spices and cutting them into whatever shapes your heart desires.
|Dipped and ready to eat!|
And in case you needed proof that these are a crowd-pleaser, please observe:
|He tries it; He likes it!|
But that’s enough explaining, here are the recipes:
adapted from here
1 cup dried chickpeas, cooked overnight in a crockpot (or 2 cans of chickpeas)
3 tsp sesame seeds
1 ½ cups pumpkin (approximately 1 can)
½ cup pumpkin juice (or water if using canned pumpkin)
3 tbsp brown sugar
¼ tsp ground clove
¼ tsp ground nutmeg
½ tsp ground allspice
1 tsp ground cinnamon
1 tsp salt
½ cup olive oil
Juice of one lemon
Preheat the oven to 400 degrees F. Spread sesame seeds out on a baking sheet and toast until nutty smelling and light brown, approximately 3 minutes.
Place all of the ingredients in a food processor and process until smooth.
Serve with Baked Tortilla Chips (recipe below).
|Ingredients; Toasted sesame seeds
Before processing; After processing (Hummus made!)
Baked Tortilla Chips
1 package of tortillas
Oil for drizzling
Salt to taste
Ground Cinnamon to taste
Preheat the oven to 400 degrees F. Cut the tortillas with a pizza cutter or knife into wedges. Spread the cut pieces on a baking sheet. Drizzle with oil and dust with salt and cinnamon to taste.
Bake for approximately 7 minutes, until lightly brown and crispy.
|Ready to cut; Tortilla wedges
Before baking; After baking