I eat a lot of hummus during the summer, usually with pita chips and veggies. I often put it out when friends are coming over or serve it as an hors d'oeuvre at a party. Once fall comes around, hummus seems a little out of season, just because I'm so used to eating it straight from the fridge on hot days. To make it a little bit more seasonally appropriate, I put together a hybrid hummus of garbanzo beans and pumpkin puree. It is smooth and has a hint of fall from the squash, although the pumpkin flavor is not dominant at all. The hummus comes together in a few minutes and uses ingredients you probably already have on hand. It goes well with tortilla chips, pitas and just about anything else you might want to have hummus with.The amount of water you'll have to add will vary depending on the type of beans and pumpkin that you use. Some brands are moister and some are drier. If you opt for fresh pumpkin or squash, it will definitely fall into the moister category. A good strategy is to add it in a tablespoon or two at a time until the hummus reaches a smooth consistency
Pumpkin Hummus
1 tbsp tahini
2 tsp vegetable oil
3-4 tbsp water
1 tsp ground cumin
3/4 tsp salt, or to taste
1/4 tsp ground cayenne pepper, or to taste
1 (15-oz) can garbanzo beans
1 (15-oz) can pumpkin puree (scant 2 cups)
1 garlic clove, smashed
In a food processor, combine all ingredients and puree until very smooth. Add a bit of extra water if the mixture is too thick to blend. Makes about 2 cups.
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