Seeking to broaden the flavor profile of hummus beyond the bounds of Middle Eastern tradition (mashed chickpeas with garlic, olive oil, and lemon juice), I’ve played with a variety of additional ingredients. Although some combinations didn’t work, I did come up with this version, which has become a favorite. Pumpkin and chickpeas have a natural affinity, but to make the combo pop it also needs an underlying current of spice, a little sweetness, and a touch of lusty garlic. Everything comes together in this dip, which 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/430 g) chickpeas drained and rinsed
1 can (15 oz/430 g) unsweetened pumpkin purée
1 1/2 tsp fresh ginger finely minced
1 1/2 tsp kosher or sea salt
Optional garnish: toasted pumpkin seeds
"Skinny Dippers: Baked Pita Chips, Baked Bagel Chips, Baked Wonton Crisps, Herbed Cheddar Cheese Straws, Crostini, Bruschetta, Roasted Cauliflower, warmed wedges of fresh pita
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.
In the workbowl 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, just before serving.
This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving."