Pumpkin "hummus" recipe
Sides make the meal, never more so than on Thanksgiving, when there's so much pressure to serve the same family favorite recipes year after year. Yes, the favorites are wonderful and bring back memories, but updating traditions can create new memories -- and it's more fun for those of us who are the cooks. From now until the day, I'm sharing recipes for some of the sides from my own holiday menu. First up, a new appetizer on my table this year: pumpkin "hummus", made not with tahini and chickpeas, but with peanut butter and canned pumpkin purée, warmed up with smoky paprika and harissa. Serve it on pita triangles or celery sticks, and be sure save some to smear on leftover turkey sandwiches.
Makes 1 cup.
1 cup canned pumpkin purée
1 Tbsp roasted garlic or finely minced fresh garlic
1/4 cup peanut butter
1/4 tsp smoked paprika
1/2 tsp harissa, or more to taste
Juice of 2 small limes
Kosher salt and fresh black pepper, to taste
In a food processor fitted with a metal blade, blend all ingredients together, adjusting the taste as needed with kosher salt and fresh black pepper.
Serve with pita chips or celery sticks.
More recipes in The Perfect Pantry:
Lemon onion hummus
Slow-roasted or sun-dried tomato and basil hummus
Greek hummus with white beans and feta
Roasted red pepper and garlic hummus crostini
Other recipes that use these pantry ingredients:
Harissa hummus, from Andrea Meyers
Spicy pumpkin soup with cilantro pepita pesto, from Pinch My Salt
Roasted pumpkin seed spread, from Gluten-free Girl and The Chef
Pumpkin chili, from The Taste Space
Pumpkin chorizo pizza, from This Mama Cooks! On a Diet