Thai Pumpkin Peanut Hummus
I remember the first time I ever had hummus. I was about 11. My mom’s super cool friend from Atlanta came to visit us in South Carolina for the weekend. She brought exotic foods like hummus and edamame.
They left me alone in the house while they went out to the gardens to work and in short order I inhaled the tahini-chick pea goodness.
I try to be a leeeeeetle more couth these days when eating things I love.
I had licked the
food processor bowl clean sampled it before I got there so I knew it was good. But when I got there and was surrounding by all these lovely chips to dip into it, I had flashbacks to me very first hummus experience…where really a spoon was the only dipper necessary.
This recipe is great for fall because it uses pumpkin that we all have floating around in our pantries and refrigerators. It also has my favorite ingredient on earth: peanut butter. This might be my famous hummus to date.
Other hummi (is that the plural of hummus?) I’ve made:
Thai Pumpkin Peanut Hummus (seen on Cara’s Cravings)
1/4 cup (64gm) all natural peanut butter
1/2 cup (120gm) pumpkin puree
2 tablespoons water
1 tablespoon chili garlic paste
1 teaspoon ground ginger
2 large scallions, chopped (white and light green parts only)
2 teaspoons lime juice
1/2 teaspoon salt
1 tablespoon chopped cilantro
- To remove skins from chick peas, submerge beans in plenty of water. Stick your hands in the pot and agitate beans. Skins will loosen and float to the top. This step really makes for a smooth hummus.
- Combine all ingredients in a food processor, and process until smooth.
- Garnish with additional chili paste and cilantro, if desired.