If the rising amount of Pumpkin recipes on my blog and my drooling comments on all of your pumpkin posts hasn’t made it clear, I LOVE PUMPKIN!! Whadda ya mean, you couldn’t hear me!? Ok, I’ll say it again.Â I LOVE PUMPKIN!!!Â Yes, yes, I know. I’m very subtle when it comes to displaying my likes and dislikes. I bet that not a one of you knew I loved chocolate, Twinkies or Cheetos did you? Or that I absolutely hate beef liver? Shocking huh? I really need to learn to express myself better don’t I? Oh… by the way.. I LOVE PUMPKIN!!!
Autumn in the blogging world is obviously the time when we see a plethora (dontcha just love when I use big words… like “I want aÂ plethora of Twinkies and Cheetos”. Now THERE’S an awesome sentence!) of pumpkin recipes (as well as apple and pear recipes and Thanksgiving style recipes and…and…and.. *drools yet again*). I absolutely love this time of year.Â Not sure I made that clear before either hehe. Seriously though, I do. I love the weather, the way people seem more chilled out (and not just cause they are cold) and I definitely love the foods. Especially…erhmmm… pumpkin.
One thing I notice though is that there are many more sweet Pumpkin recipes than there are anything else. Mind you, you’ll never see me knocking that (I love love love my Pumpkin Cranberry Bread Recipe Â as well as the 5000000 pumpkin recipes I’ve printed out in the last few days) but Pumpkin is wonderful in so much more than sweets mmmmmmmmaaaaaan!
The other day I received an email that had a recipe for Pumpkin Hummus. I was all over that one! I love hummus. It’s one of my favorite snacks or light meals. So combine that with my love for Pumpkin and I knew I had to try this. So I did. And it was bland and downright boring which is why I’m not sharing where I got it. I don’t want to show where I got a ick recipe.Â So we all know me right? No way could I just say “oh well, that’s that. I’m done.” Nope. I had to fix it… cause that’s the kind of a gal I am. Or something.
And fix it I did. I make a curried Pumpkin risotto that I love. I mean, it’s absolutely amazingly good! Yes btw, I will be sharing that recipe here during the Pumpkinish season. So the risotto popped into my mind and I figured “why not?” So I added some curry powder to the pumpkin hummus mix, a bit more salt, a touch of red pepper and oh my gosh, is it good! It has a tang from the lemon mixed with a meld of exotic flavor from the curry and garlic. All topped off of course by the wonderfully fresh UNSWEETENED flavor of pumpkin. If you like Pumpkin and want a light meal, side dish or snack, try this. I served it with onion flatbreads. My husband, peasant that he is, didn’t like it. But that’s ok… more for me 😀
Curried Pumpkin Hummus
- 1 15 ounce can pumpkin puree
- 2 to 3 tablespoons tahini
- 2 teaspoonsÂ garlic powder
- 2 teaspoons onion powder
- 2 1/2 teaspoons mild curry powder
- 1/4 teaspoon ground red pepper
- 1 teaspoon salt (or to taste. I’m not a big salt person but many of you may need more)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon olive oil
- 1/2 tablespoon lemon juice
- 1 teaspoon lemon zest
- In a food processor, combine all ingredients until smooth and creamy.
- Taste for seasoning.
- Spoon into serving bowl and drizzle with a little more olive oil and sprinkle with a touch more curry powder.
- Feel good about it because this is actually quite good for you.
- Cheer because I’m so good at figuring out ways to add extra superfluous (another big word… didya see that?) recipe directions because I hate short recipes.