Though we don't get the most iconic of fall weather in California, this recipe is, to us, very much Californian in its flavors. It's got all the things we love here in the Golden State: plant-based, seasonal, healthy, and with lots of depth of flavor.
If you're asking yourself what pumpkin hummus tastes like, well it has a slightly sweeter and more earthy flavor than classic hummus. This version also has some brightness, roasty notes, and nuttiness thanks to the lemon juice, roasted garlic, and tahini.
This easy hummus is so far superior to store-bought and proves that homemade hummus is well worth the effort. To make it, you first pan roast garlic in olive oil.
Then you add a handful of fresh sage and chili flakes to the oil to flash fry the herbs and crisp them up. It's a simple step that adds loads of flavor to the final dish.
The final bit is that you combine cooked garbanzo beans, pumpkin puree, garlic cloves, tahini, a few cloves of garlic, some lemon juice, and a touch of maple syrup and whir it together until it's airy and smooth.
It's hard to go wrong just serving this hummus with cut-up raw vegetables and pita chips or crackers. However, you could serve it along with this Roasted Red Pepper Romesco Dip or as part of a cheeseboard for a more significant spread.
peeled and smashed
or 1 ½ cups cooked chickpeas
(not pumpkin filling) or about 2 cups cooked pumpkin puree
(raw pumpkin seeds) toasted, for garnish (optional)
for garnish (optional)
Roast The Garlic: Place the olive oil in a very small pan or pot and place over low heat. Add the smashed garlic cloves and simmer for 10 to 15 minutes until golden and easily smashed.
Fry The Sage: Add in all the sage leaves and fry until they're just crisp, about 15 to 30 seconds. Remove the sage to a paper towel to drain. Then, if using, add a pinch of chile flakes and remove the pan from the heat.
The chile-garlic oil can be made up to 2 days in advance. Store covered until ready to use.
Puree The Hummus: Combine the drained chickpeas, pumpkin puree, tahini, garlic cloves, one tablespoon of the chile-garlic oil, the kosher salt, the juice of 1 lemon, and the maple syrup in a food processor fitted with an "S" blade.
Process on high until the mixture is smooth and fluffy, stopping and scraping down the sides once or twice to make sure everything is evenly combined.
The hummus can be made up to 2 days in advance. Store covered and refrigerated until ready to use.
Serve The Pumpkin Hummus: Serve the pumpkin hummus topped with a drizzle of the chile-garlic oil, some pepitas and pomegranates (if using), some crisp sage leaves, and a pinch of salt.
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