Bean-Free Spiced Pumpkin Hummus

pumpkin hummus 2With 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.

pumpkin hummus

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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Bean-Free Zucchini Hummus

The idea of zucchini hummus is nothing new to me, yet this is my first go at it. I’ve had cauliflower hummus before, which I remember liking, but I definitely like the zucchini-based version better. Zucchini has a neutral flavor and doesn’t need to be steamed beforehand, so it works extremely well and simplifies things. And, if you’re wondering about the no beans thing, keep in mind that it isn’t the beans (garbanzo beans, usually) that make hummus, hummus — it’s the tahini. This version has all the flavor of traditional hummus, minus the bloat. It’s less starchy too.

I have to laugh and reflect a little on the mention of the bloat thing because in my days as a vegetarian, there were numerous summers when my sister and I ate loads of homemade hummus. She was the skilled, creative hummus-maker and I always enjoyed the fruits of her labor. But, I consistently was left with a stomach ache afterward, yet I would continue to eat it day-in and day-out. Live and learn, right?

Meanwhile, I enjoyed this hummus with fresh veggies, sautéed greens, plantain chips, and even dolloped on top of eggs. There’s lots of ways to eat it!

Keep in mind, this hummus is a bit thinner than bean-based hummus because of the lack of starch. It will thicken a little after being in the refrigerator, but if you want your hummus to be thicker, feel free to experiment with ingredient ratios. But, know that even then, the texture will still be different.

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On a completely different note, please imagine rain drenching down on the massive Eagle Creek fire engulfing our beloved Columbia River Gorge here in Oregon (started by firecrackers during a no burn season). The fire has now covered 32,000 acres and is zero percent contained. It’s so smoky here in Portland and the city has been blanketed by ash “snow.” Really, there is just so much chaos going on in our country right now. Send the love and positive vibes, please!

Ingredients:

  • 3.5-4 cups zucchini, diced (peel if you like, but I left mine unpeeled)
  • 2 cloves garlic, minced
  • 1/2 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice (about 1 large lemon)
  • 2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • Black pepper, to taste

*Note: you can peel and add the garlic whole, but watch out for any pieces that miss the blade in the food processor. I had this happen before and ate a huge chunk of garlic!

Directions:

Add all ingredients to a food processor or high-speed blender, and blend until smooth. Scrape down the sides, if needed, and blend again. Taste and adjust seasonings, as desired. If you like, garnish with a drizzle of extra virgin olive oil and sprinkling of smoked paprika before serving.

Store in the refrigerator for up to a week.