Robin Robertson ~ Beginning with Halloween on through to New Year’s Eve, there will no doubt be many occasions when you’ll need a quick and easy dip to serve with your favorite crackers or crisps. For a tasty new spin on the popular favorite hummus, try this Moroccan Pumpkin Hummus.
It’s made with the usual hummus base of chickpeas, tahini, and garlic, but that’s where the similarity ends. Fragrant spices including ginger, coriander, and cinnamon signal that this is no ordinary hummus. A generous amount of solid-pack canned pumpkin, gives the dip a lovely color and flavor, as well as nutrition. With a small amount of cayenne, this hummus isn’t especially hot, but if you prefer great flavor without any heat, just leave out the cayenne entirely.
This hummus goes together quickly, but plan to make it in advance to give the flavors time to bloom. A sprinkling of chopped pistachios [optional if you prefer a nut-free dip] adds a festive and flavorful crunch.
Summary: This colorful and spice-happy take on hummus will turn heads and wake up taste buds at your next gathering. Serve with pita chips or your favorite crackers. Recipe from Quick-Fix Vegan by Robin Robertson © 2011. Published by Andrews McMeel Publishing.
Cooking time: 10 minute(s)
Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, optionally Nut free, Peanut free, Soy free, Wheat free, Sugar free, Low fat
Number of servings (yield): 2 cups
Article, recipe, and photo by Robin Robertson. Robin’s newest book is Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less. It contains 150 all-new recipes and is a companion volume to her earlier book, Quick-Fix Vegetarian. You can learn more about Robin's books on her website, www.globalvegankitchen.com, and see more of her recipes on her blog, http://veganplanet.blogspot.com.