It is pumpkin season and I found a wonderful recipe using pumpkin. You can use fresh or can pumpkin for this wonderful dip. My boys went to a pumpkin patch and chose a small just for me to cook up. I cooked the pumpkin in my oven and it was simple to do. My small pumpkin gave me 10 cups of pumpkin which was easy to freeze.
To cook a pumpkin in the oven is simple. Wash the pumpkin and stab with a knife a couple times. Bake the whole pumpkin in the oven, on a baking sheet for 1 and a half hours at 400 degrees or until skin is soft. Cut the pumpkin in half and cool 15 minutes. Scoop out the seeds and the stringy stuff from the cooked pumpkin. I saved the seeds to toast them later. Then cut the rind off the pumpkin, I find it is easiest to do if I cut the pumpkin up in pieces. You can either puree the pumpkin pieces or cut them in small cubes. I like to freeze my pumpkin in two cup portions for later use. I cooked a regular pumpkin so it is not sweet for pies but I will use it in hummus and other vegetable dishes. You can use this same method for pie pumpkins too.
Pumpkin White Bean Hummus
1 clove garlic
2 15 oz. cans of white beans,
drained and rinsed
1/4 cup plain greek yogurt
1 cup pumpkin puree
3 Tablespoons olive oil
1 Tablespoon lemon juice
1/2 teaspoon cumin
1/4 teaspoon sea salt
1/4 teaspoon black pepper
paprika or chili powder( to sprinkle on top hummus)
toasted Pepita/pumpkin seeds( to sprinkle on top of hummus)
1. Using a garlic press, press the garlic glove into a food processor. Add remaining ingredients and pulse until well combined.
2. Place hummus into a serving dish and sprinkle with paprika or chili powder, if more heat is
desired. Sprinkle with the toasted pumpkin seeds.
Makes 8 servings
Serve with veggies, crackers, pita wedges, or tortilla wedges
Here is my recipe for toasted pumpkin seeds. I used store bought pepitas for my hummus but this recipe is great for snacking.