Moroccan Spiced Pumpkin Hummus (Naturally Vegan, Gluten-Free, and Soy-Free)
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.
Recipe: Moroccan Pumpkin Hummus
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.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne
- 1/4 teaspoon sugar
- 2 tablespoons tahini
- 1 cup cooked chickpeas
- 1 cup canned solid-pack pumpkin puree
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped pistachios, for garnish [omit for nut-free]
Instructions
- 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.
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.
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Thanksgiving Appetizers + Another Cookbook Giveaway! — Robin RobertsonNovember 15, 2012 at 10:46 am
[...] top photo (photo by Andrea Weaver) shows my Moroccan Spiced Pumpkin Hummus from Quick-Fix Vegan. The traidtional pumpkin imbued with nontraditional (for Thanksgiving) flavors [...]