I LOVE pumpkin and will find any way to use it. I learned, rather quickly, that fresh pumpkin (and pumpkin in the can) is a FAR cry from the flavors I consider ‘pumpkin spice.’
(Um, where are the cloves, the cinnamon…the yumminess???)
Our weekly co-op share always provides pie pumpkin during the fall shares. I have learned, while pumpkin may not have much flavor, it soaks up flavor like a CHAMP.
I was first introduced to using fresh pumpkin with this delicious soup by Real simple. I was shocked at how much I loved this dish and came to crave it. It is now a Fall staple around here.
It’s a POWER PACKED lunch that can be reheated quickly and enjoyed on the go!
Pairing pie pumpkin with harissa and chickpeas is a DELICOUS combination and really got me thinking of what else I could do…
I’m ‘somewhat’ new to learning how amazing chick peas are. Having them in soup made me realize they could really hold their own. But, I’ll be honest. My first thought when I hear the word ‘chickpea’ is hummus.
Therefore, the Fall Pumpkin Hummus was born!
Who doesn’t love hummus? If you’ve been around for a bit, you know I am a HUGE FAN of unique twists on this classic dish. And, honestly, my take on Beet Hummus is one of my most requested recipes.
Hummus is quick, easy and delicious. It can be served immediately or refrigerated for up to 5 days to allow the flavors to meld.
Like other hummus spreads, this recipe can be served as a side, a hearty lunch, a main or a snack. It’s excellent as a spread for sandwiches & wraps or to power up a veggie bowl.
I LOVE to serve this hummus when entertaining. It also pairs nicely with a Cheese & Charcuterie board.
What is Tahini?
So, let’s talk tahini. Tahini is a Middle Eastern condiment make from toasted, hulled sesame seeds. It can be served by itself, as a base to salad dressings, and as a major ingredient in hummus, baba ghanoush and halva.
Tahini not also lends a distinct, nutty flavor to dishes, it is also the key component to achieving a dreamy (and creamy!) hummus.
The trick is in the process.
When making ANY type of hummus, I start with 1/4 cup of well stirred hummus and a glass of ice water. You see, ice water is the secret ingredient to turn hummus from a nut butter type paste to a creamy consistency.
Don’t skip this step! Its the MOST important component to making your hummus amazing!
What is Harissa?
Harissa is a North African chili paste that can pack ALOT of heat. Made with a few simple ingredients, this Moroccan Red Pepper sauce is low fat and contains simple ingredients such as Red Chili Pepper, Red Bell Pepper, Garlic, Extra Virgin Olive Oil, Cider Vinegar, salt and citric acid.
It can be difficult to find in grocery stores so I’ve always wanted to make my own. Since I haven’t gotten around to it, I use Mina Harissa. They make both a sweet & spicy version and it’s the ONLY brand I could find at my local HEB. When in need, Amazon has a partnership with them as well.
- Food Processor
- Baking Dish
- 1 whole Pie Pumpkin
- 1/4 cup well-stirred tahini
- 2 TBSP ice cold water
- 1 can 15 oz Can Chickpeas
- 2 small garlic cloves
- 1/4 cup White balsamic
- 2 TBSP Paprika
- 2 TBSP Chili Powder
- 2 TBSP Harissa
- 2 TSBP Extra Virgin Olive Oil
- salt & pepper to taste
Preparing your Pie Pumpkin
- Preheat oven to 425 degrees.
- Prepare your pie pumpkin by cutting it in half, removing the seeds and placing it, face down, in a baking dish. Slowly, add 2 cups of water to the dish, careful not to overflow. The water should barely peek over the bottom edges.
- Bake for 30-45 minutes or until soft.
- After pumpkin cools, peel skin by scraping the pulp.
Preparing Pumpkin Hummus
- Fill ice in a glass and add water. Allow to sit for 5 minutes.
- Place 1/4 cup tahini in food processor and slowly add ice WATER (no ice) as the processor runs. Process for 15 seconds.
- Add (1) 15 oz can of chick peas, 2 cups of the pumpkin pie pulp, garlic, vinegar, paprika and Harissa Paste and blend until starting to incorporate.
- Slowly drizzle Olive Oil while blending.
- Salt & Pepper to taste adding more paprika as chili powder as needed.
- Serve immediately or Refrigerate until ready to use. Will keep up to 5 days.
So, what do you think? Have you ever tried harissa before?
It’s my NEW favorite obsession and I’m already planning more uses for it.
Not sure about it? Honestly, after trying this hummus, I think it will be YOURS, too!!