My lovely friend Johanne over at French Gardener Dishes posted this recipe not long ago and I HAD to try it. It looked simple and I love hummus. I made it this week and enjoyed it so much. I have to thank Johanne and encourage everyone to check out her beautiful blog and delicious recipes! Her recipe is below and I put a change I made in parenthesis. I halved the recipe as I was only feeding two people!
White Bean-Pumpkin Hummus
1 15-oz can of pumpkin purée (I used fresh pumpkin that I roasted)
1 15-oz can of white beans (I used fresh that I had soaked and boiled)
1/4 c tahini paste
juice of 2 lemons
1 t of minced garlic
1 T olive oil( I used blood orange flavored, plain is fine)
1 t ground cumin
1 t salt (I added just a bit more)
1/2 t black pepper
1/4 t cayenne
smoked paprika for dusting
toppings: toasted pumpkin seeds( pepitas) or pomegranate seeds, drizzle of flavored olive oil, pomegranate molasses, all optional
Place all ingredients except toppings, in a blender and purée until smooth. Transfer to a serving crock and dust with a sprinkling of smoked paprika and toasted pumpkin seeds or pomegranate seeds, and a drizzle of olive oil or pomegranate molasses, if desired. Serve with tortilla chips or pita wedges.
Enjoy! xxxxx Natascha