Recipe: Curry Pumpkin Hummus

the appetizer:

Skinny Dips: 60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of Delicious by Diane Morgan includes recipes like Green Mango Salsa; Curry Pumpkin Hummus; and Italian Fava Bean Purée with Dandelion Greens.

Curry Pumpkin Hummus

Makes 2-3/4 cups (660ml)

Seeking to broaden the flavor profile of hummus beyond the bounds of Middle Eastern tradition, I've combined pumpkin and chickpeas and added an underlying current of spice, a little sweetness, and a touch of lusty garlic. This dip is perfect for autumn entertaining.

1 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 tbsp curry powder
1-1/2 tbsp honey
1 can (15 oz/430g) chickpeas, drained and rinsed
1 can (15 oz/430g) unsweetened pumpkin purée
1-1/2 tsp finely minced fresh ginger
1-1/2 tsp kosher or sea salt
Toasted pumpkin seeds (see page 18 of the book), optional

Skinny Dippers: Baked Pita Chips, Baked Bagel Chips, Baked Wonton Crisps, Herbed Cheddar Cheese Straws, Crostini, Bruschetta, Roasted Cauliflower, warmed wedges of fresh pita

1. In a small nonstick frying pan over medium heat, warm the oil and swirl to coat the pan. Add the garlic and sauté just until beginning to soften, about 30 seconds. Add the curry powder and sauté, stirring constantly, until fragrant, about 1 minute longer. Stir in the honey, remove from the heat, and set aside.

2. In the work bowl of a food processor fitted with the metal blade, process the chickpeas until finely mashed. Add the pumpkin purée, ginger, salt, and the garlic mixture. Process until the hummus is smooth and puréed. Taste and adjust the seasoning. Transfer to a serving bowl. Cover and set aside for 1 hour to allow the flavors to meld. Garnish with toasted pumpkin seeds, if desired.

Dip Do-Ahead: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving.

Serving size 2 tbsp
Calories 36
Fat 1g
Sat 0.1g
Mono 0.5g
Poly 0.2g
Protein 1g
Carb 6g
Fiber 2g
Chol 0mg
Iron 0.7mg
Sodium 126mg
Calc 13mg

from:
Skinny Dips
60 Recipes for Dips, Spreads, Chips, and Salsas
on the Lighter Side of Delicious
by Diane Morgan
Photographs by Sheri Giblin
Chronicle Books 2010
$18.95 US
ISBN-10: 0811871428
ISBN-13: 978-0-8118-7142-6
Reprinted by permission.

Buy Skinny Dips: 60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of Delicious