Savory Pumpkin Hummus

Savory & Dessert Hummus 

If you love hummus and you love pumpkin, you may love Savory Pumpkin Hummus. This version uses Tony Chachere's Original Creole Seasoning for the salty kick and, then, an ice water technique to produce a creamy consistency without adding so much olive oil. I'm not a fan of tahini in traditional hummus ...it's truer to say that it doesn't like my tummy. I DO like the way this recipe turned out! You really need either a food processor or one of those fancy-schmancy blenders to make hummus.

SAVORY PUMPKIN HUMMUS

1 15 oz. can Chickpeas (a.k.a. garbanzo beans)

3/4 cup 100% Pure Pumpkin (a.k.a. puree or pack - not the pie filling)

opt. 2 tablespoons White Miso (white miso is milder or you could use tahini or omit, altogether)

2 tablespoons Olive Oil

6 tablespoons Ice Water

1 Garlic clove, minced

1 to 2 teaspoons Tony Chachere's Original Creole Seasoning

1/2 to 1 teaspoon Cumin

opt. 1/2 to 1 teaspoon Smoked Paprika (again, optional)

• Drain and rinse chickpeas
• 
  In a food processor, add chickpeas, pumpkin, miso, olive oil and garlic
• Pulse a few times to get it started and, then, let it rip, adding the ice water a tablespoon
  at a time. You may need to stop occasionally to scrape down the sides
• Add in Tony Chachere's Original Creole Seasoning (we just call it Tony's), cumin and smoked paprika 
• Blend until smooth and taste-- Does it need more of something? When you're confident of owning the flavor, spoon into air-tight container and chill until ready to serve with veggies, naan or crackers

Yep. It's that simple! Go play with your food! Let me know how it turned out...

"Sam"

Tuesday Recipe: Pumpkin Farro Risotto with Roasted Winter Veggies

Last October, I tried this recipe for my yearly #PunkinChunkin / #31DaysofPumpkin from
Vegetarian Ventures and loved it! Of course, I would, because I sub'd in PUMPKIN! One could easily substitute their fave winter root veggies instead of my beloved orange gourd. 
Shelly Westerhausen is a foodie and food photographer with impeccable taste! I look forward to her emails tempting me to get creative in the kitchen! Oh, by the way, she is the genius of two cookbooks on my wish list and both may be purchased on Amazon or other online booksellers. The Platters and Boards book is the current #1 Best Seller and will have you looking like a pro during upcoming holiday entertaining! Check 'em out for yourself after the recipe or scroll to the bottom for your next cookbook!

PUMPKIN FARRO RISOTTO with ROASTED WINTER VEGETABLES

For the Roasted Veggies:

• 2 cups Pumpkin and/or winter veggies (carrots, potatoes, beets, sweet potatoes, etc.), chopped or cubed 
• 1 Tbsp Olive Oil
• 1 tsp Smoked Paprika (I don't know how I lived without this stuff for so long!)
• opt: S&P, to taste

For the Farro:

• 2 Tbsp Olive Oil (+ more for finishing)
• 1 Tbsp Sage Leaves, chopped (+ more for finishing)
• 1 small Onion, diced
• 1 1/2 cups Pearled Farro
• 1/4 cups Dry White Wine / Cooking Wine (You can even find this at Walmart)
• 3 cups Water
• 1/2 cup Pumpkin Puree (not the pumpkin "pie")
• 2 Tbsp Hard Cheese (purchase already shredded, vegetarian is another option)
• 1 tsp Thyme, chopped
• opt: S&P, to taste
• opt: Hazelnut Oil (I didn't have this, but don't let that stop you! I suppose, you could actually get creative, here, by adding chopped hazelnuts when toasting the faro or at the end for finishing!)

Instructions for the Roasted Veggies:

• Preheat oven to 375* and line a baking sheet with parchment paper or use a Silpat.
• Toss veggies in 1 T Olive Oil Smoked Paprika and S&P (salt & pepper) and transfer to the lined baking sheet in an even layer.
• Roast 30 minutes, flipping halfway through or until the veggies are crispy on the outside and soft on the inside. Remove from oven and set aside.

Instructions for the Farro:

• Heat Olive Oil and Sage over medium heat in a large pan or skillet.
• Add Farro and let toast... watching carefully so as not to scorch... stir often, for 1 minute-ish. (It would be totally creative to toast chopped hazelnuts at this time, too).
• Add Onion and cook until opaque / translucent, stirring often for 5 minutes.
• Add cooking wine and cook until absorbed, again -- stirring often, about 2 minutes.
• Add Water,  1 CUP AT A TIME, stirring yet some more until most of the water is absorbed before adding the next cup of water. Continue until farro is soft and creamy, about 30 minutes.
• Stir-in Pumpkin Puree for a couple more minutes to heat it up.
• Remove from heat and add the Thyme (and hazelnut oil).
• Top with Roasted Veggies or Roasted PUMPKIN and season, to taste, with S&P (salt & pepper)
• Serve right away with more chopped Sage, cheese, toasted chopped hazelnuts and a drizzle of olive oil!

GO PLAY WITH YOUR FOOD! But, first, check out Shelly's books...

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