Pumpkin Harissa Hummus

90 degree weather in September is not cool... especially when a warm October ensues. 'Tis the season for pumpkins and squash and kale, but the farmer's market is still full of peppers and peaches. I'm ready for cooler temperatures and fiery tree tops. Are you? I'm willing fall temps to come and get cozy in Memphis by making all of the pumpkin things!

Pumpkin is known as a sweet, fall flavor. From latte's, sweet bread, and pie, pumpkin is the ultimate cozy spice to warm you up from the inside out. Why do fall pumpkin recipes seem to always stop at the sweet? I think it's time for some savory pumpkin recipes... Hummus anyone? 

snack plate pumpkin hummus.JPG

This hummus is great because it combines the slight sweet, nuttiness of pumpkin with the depth and spice from harissa. Harissa is simply a paste made from chilis and spices. It's as spicy as you want it to be. I used an assortment of mild, medium, and hot peppers, but you can absolutely swap those for one kind of mild pepper for a harissa that won't burn a sensitive tongue.

Harissa Ingredients:

  • 1/2 cup dried chilis (I used an assortment of mild, medium, hot)
  • 6 garlic cloves
  • 1 Tablespoon cumin seeds
  • 2 teaspoons caraway seeds
  • 1 Tablespoon coriander seeds
  • oilve or avocado oil as needed
  • juice of 1/2 lemon
  • 1 teaspoon paprika

Method:

  1. Bring a pot of water and your chilis to a boil. Remove from heat and allow the chilis to soak for 1-8 hours.
  2. Remove the stems of the chilis, and add them to a food processor. 
  3. Toast the cumin, caraway, and coriander seeds, in a skillet for a few mintues over medium low heat. Add them to the food processor with the chilis and all the other ingredients. 
  4. Combine in the food processor until desired consistency is reached. Add oil by tablespoon as needed. 

Pumpkin Hummus Ingredients:

pumpkin hummus.JPG
  • 1 can of chickpeas
  • 1/2-2/3 cup pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • juice of 1/2 lemon
  • 2 Tablespoons tahini
  • salt and pepper as needed

Method:

  1. Drain and rinse chickpeas, and add them with the rest of the ingredients to a food processor. 
  2. Combine until smooth.
  3. Stir in 3-5 Tablespoons of Harissa. 
  4. Enjoy!