I am a hummus enthusiast. Love it. And although my favorite will probably always be store-bought Trader Joe’s variety (yep, I just admitted that) I tend to make it at home. As evidence, here and here. I’d like to say this is because I’m such a gourmet, foodie type that I can’t be bothered with store-bought. But…
… it’s mainly because we don’t have a Trader Joe’s in my town. The closest one is over 3 hours away…
I like to try new flavor combinations, especially with the seasons. So I added come toasted curry and pumpkin to this hummus and it was just fab. Totally fab.
That’s short for fabulous. Just in case you weren’t sure.
Curried Pumpkin Hummus, makes 2-3 cups.
Needed: 1 can (drained and rinsed) chickpeas, 1/2 can (about 1 cup) pumpkin, 3-4 tablespoons olive oil, 1 teaspoon salt, juice from 1/2 lemon and 1/2 to 3/4 a tablespoon toasted curry powder.
First toast your curry powder. You can do this in a dry pan over medium heat, just cook it until its very fragrant. Toasting curry powder really does make a huge difference in flavor, but you can skip this step if you are total slacker.
Combine all ingredients in a food processor and blend until you get hummus. Boom. Serve with toasted bread or veggies. You can save left over hummus in an airtight container for 3-5 days in the refrigerator. Just saying.