With the arrival of fall, I am turning more toward squashes and harvest produce for inspiration. As I said last week, I’m still not quite ready to dive into pumpkin spice everything, but I’m inching my way into the season with touches of cinnamon and winter squash (check out my harvest bowl recipe from last week if you haven’t). This recipe features both flavors, and makes for a lovely autumn twist on my original bean-free hummus recipe. Speaking of my other hummus recipe, I had been making repeated batches of it, but now, I’m switching it up and putting this one on repeat. It is incredibly tasty, though the other one is too!
Enjoy this hummus with veggie slices, plantain chips, grain-free tortilla chips, mixed into salads, on top of eggs, etc. There are many possibilities, so eat it however you like!
Cheers and enjoy!
P.S. I went back on KATU Afternoon Live on Tuesday, September 26 and made my harvest bowl recipe that I mentioned above. Watch the replay of my segment HERE.
Ingredients:
- 1 cup pumpkin puree (homemade or canned)
- 1 cup zucchini, diced
- 1/4 cup tahini
- 2 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1/2 tsp chili powder
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- Sea salt and black pepper, to taste
- Raw pumpkin seeds to garnish, if desired
- Extra drizzle of extra virgin olive oil to garnish, if desired
Directions:
Place all ingredients except the garnishes in the food processor or blender. Blend until smooth, scraping down the sides and blending again, as needed. Pour into bowl and garnish with a drizzle of extra virgin olive oil and pumpkin seeds, if desired.
Store in the refrigerator for up to a week.
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