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pumpkin hummus

pumpkin hummus

This time of year, canned pumpkin is a staple in my pantry. It’s a great ingredient to incorporate into some of your basic standbys, quickly giving it a hearty and distinctive fall flavor. Here it works great as the star in my basic hummus, but you can also add pumpkin purée to a creamy béchamel sauce for pasta (or mac + cheese), risotto or even polenta. Use any leftover hummus as a spread for sandwiches.

pumpkin hummus

1 15-ounce can chickpeas, drained and rinsed
1/4 cup pumpkin purée
2 tablespoons freshly grated Parmigiano-Reggiano
2 tablespoons light brown sugar
1 clove garlic, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 – 1/2 cup extra virgin olive oil

In a food processor, combine chickpeas, pumpkin purée, Parmigiano-Reggiano, light brown sugar, garlic, cinnamon and nutmeg and season with salt and pepper. Pulse until incorporated. With motor running, slowly stream in 1/4 cup olive oil and process until smooth, scraping down sides of bowl as necessary. Taste for seasoning, and add in a bit more olive oil if mixture is too thick. Refrigerate until ready to serve (you can eat it right away but the longer it sits, the more the flavors will develop).

Makes approximately 1 1/2 cups.

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