Harvest Pecan Pumpkin Hummus
(pictured with Cookie Dough Hummus, right)
Combining all the flavours of candied yams, this hummus is the quintessential balance of savoury and sweet.
1/3 cup (80 mL) pecan halves, plus 1 Tbsp (15 mL) chopped pecans, for garnish
2 garlic cloves, minced
1 1/2 cups (350 mL) cooked chickpeas
1/2 cup (125 mL) pumpkin purée (canned or fresh) or sweet potato purée
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) grainy mustard
2 tsp (10 mL) maple syrup
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) ground pepper
1/4 tsp (1 mL) dried ginger or 1 tsp (5 mL) minced fresh ginger
1/8 tsp (0.5 mL) ground nutmeg
In food processor, pulse halved pecans and garlic until paste forms. Add remaining ingredients and purée until smooth, stopping to scrape down sides if necessary.
Transfer to serving bowl and garnish with additional chopped pecans. Serve at room temperature with soft pita bread, crackers, or crudités, or use as a condiment on sandwiches, salads, or baguette.
Hummus can be kept covered in refrigerator for up to 1 week.
Serves 6.
Each serving contains: 127 calories; 5 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 16 g carbohydrates (4 g sugars, 3 g fibre); 233 mg sodium
source: "Heightened Hummus", alive #383, September 2014
Harvest Pecan Pumpkin Hummus
Directions
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
READ THIS NEXT
SEE MORE »
Butternut Squash Bravas with Sweet Garlic Yogurt Drizzle
This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple! Get saucy Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!
Roasted Cauliflower with Vinaigrette and Crispy Prosciutto
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Broth and Wine-Braised Cannellini Beans
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
Baked Prawns
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.