Mmm, pumpkin hummus

pumpkin hummus

It takes a lot to steer me away from sweets. Once in a while, something so good comes along that I can’t wait to eat it first thing in the morning. One such food is hummus, which I’ve gobbled down at breakfast. It’s so versatile. It can be a dip, sandwich filling, and if thinned out enough, pasta sauce or salad dressing. You don’t even have to stick to the combo of chickpeas and sesame butter. Cashew butter is an excellent substitute: according to Venturesome Vegetarian Cooking, it makes everything creamy and sweet. (Full disclosure: I’ve worked with the author before, but this book packs the easiest, most delicious vegan recipes out there.)

Since it’s fall, I made pumpkin hummus with cashew butter. I’ve eaten it for breakfast several times, and I hope you do too! This version can be used for sweet or savory applications. If you want it “sweeter,” add cinnamon. It will taste like pumpkin pie dip but without any added sugar. If you’re looking for more Thanksgiving recipes, give this one a try.

Pumpkin Hummus

1 cup raw cashews
1 1/2 cups pumpkin puree (canned is fine)
1 tablespoon olive oil
1/8 teaspoon ground nutmeg
1/2 teaspoon paprika
1/8 teaspoon salt

  1. Toast the cashews in a preheated 350F oven until golden brown, about 15 minutes. Check the nuts halfway through and stir them to ensure even browning.
  2. In a food processor, grind the cashews for several minutes and scrape down the bowl occasionally, until they turn into nut butter.
  3. Add the remaining ingredients and process until smooth. If desired, add a couple tablespoons of water to thin the mixture out.
  4. Serve with chips, crackers, bread, sliced vegetables or apples.

Variations:
Pumpkin pie: Add 1/2 teaspoon ground cinnamon and omit the paprika.
Savory: Increase the salt to 1/4 teaspoon and add 1/8 teaspoon ground cumin and a dash of cayenne pepper.

Notes:
If you don’t want to toast and grind your cashews, substitute 1/2 cup minus 1 tablespoon cashew butter and reduce the salt.

Like a lazy cook, I eyeballed the salt and spices, so you don’t have to follow the amounts exactly. Just add them to taste.

Comments (3)      Email Email      Print Print

3 Comments »

  1. Katie said,

    That sounds delicous and such a fantastic colour. Perfect for fall.

    November 19, 2007 at 2:59 am

  2. Ashley said,

    Oh pumpkin hummus – wonderful idea! Can’t imagine eating it for breakfast though. ;) Thanks for the idea of creating different kinds of hummus. For some reason the thought never really occurred to me.

    November 21, 2007 at 2:17 am

  3. Chic and Charming said,

    That looks delish! I will have to give it a shot!

    November 27, 2007 at 11:59 pm

RSS feed for comments on this post · TrackBack URL

Leave a Comment