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).
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