Moroccan Pumpkin Hummus

By Vegiegail

By virtue of sticking within the “30 minutes or less” rule of Quick-Fix Vegan, the original recipe calls for canned pumpkin, which works just fine. However, in this season of abundant squash, the recipe begs for fresh squash to be used.

If you happen to have some leftover roasted squash on hand, especially, one of the densely rich orange varieties such as kabocha (my favorite), buttercup, or even butternut, then you’re in for a special treat. Just substitute 1 cup of fresh cooked squash for the canned pumpkin to make this hummus, grab some pita chips, and let the snacking begin!

Ingredients

• 1 Tbsp olive oil
• 2 garlic cloves, chopped
• 1 tsp ground ginger
• 1 tsp ground coriander
• 1/4 tsp cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp turmeric
• 1/8 tsp cayenne
• 1/4 tsp sugar
• 2 Tbsp tahini
• 1 cup home-cooked or canned chickpeas
• 1 cup canned solid-pack pumpkin (or fresh cooked winter squash!)
• 2 Tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp chopped pistachios, for garnish

Details

Servings 2
Adapted from robinrobertson.com

Preparation

Step 1

Heat the oil in a skillet over medium heat. Add the garlic, ginger, coriander, cinnamon, allspice, turmeric, cayenne, and sugar and cook for 1 to 2 minutes. Stir in the tahini and chickpeas, then remove from the heat. Stir in the pumpkin, lemon juice, salt, and pepper.

Transfer the mixture to a food processor and process until smooth.

Transfer to a shallow serving bowl and sprinkle the pistachios on top. Serve immediately or cover and refrigerate until needed. The flavor improves if it is allowed to sit for a few hours.