Pumpkin "hummus"

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.

Pumpkin "hummus" {vegan}

From the pantry, you'll need: garlic, peanut butter, smoked paprika, harissa, limes, kosher salt, fresh black pepper.

Makes 1 cup.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

More hummus recipes:
Lemon onion hummus, from The Perfect Pantry
Slow-roasted or sun-dried tomato and basil hummus, from The Perfect Pantry
Greek hummus with white beans and feta, from The Perfect Pantry
Harissa hummus, from Andrea Meyers

Pumpkin "hummus" {vegan}

From the pantry, you'll need: garlic, peanut butter, smoked paprika, harissa, limes, kosher salt, fresh black pepper.

Makes 1 cup.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

More hummus recipes:
Lemon onion hummus, from The Perfect Pantry
Slow-roasted or sun-dried tomato and basil hummus, from The Perfect Pantry
Greek hummus with white beans and feta, from The Perfect Pantry
Harissa hummus, from Andrea Meyers

Comments

Sounds great -- would look great next to a bowl of your vegan edamame avocado dip.

Mary, great idea! I'm adding that to our Thanksgiving menu.

What a great idea! I'm not a big sweet pumpkin fan but I love savory pumpkin recipes.

This sounds fantastic Lydia - I would never think to use peanut butter.

Kalyn, this hummus has just enough pumpkin, but not too much, and it's definitely not sweet. Very popular at our house.

Jeanette, you could substitute tahini for the peanut butter, or probably almond butter, too. It's a great combination.

You can serve me any type of hummus at any time!

WOW!! Peanut butter, pumpkin, harissa and lime? Wow I would seriously serve this for lunch! I love it!

Mmm...pumpkin and hummus. Sounds like a win win!

This sounds like the perfect sandwich spread for a new twist on the leftover turkey sandwich!!THANKS

Lydia, this sounds wonderful! I just made a sweet potato hummus, the addition of the sweet potato was the only difference to regular hummus. I did add a bit more cumin than called for and some roasted garlic (I seem to always have some to hand and put it in nearly everything!). I like the use of the PB and smokey paprika is another favorite.
Have a lovely turkey day and I'll be anxiously waiting for the next Perfect Pantry! ;)

Brilliant! I have a few bags of roasted pumpkin/winter squash puree in the freezer, waiting to be used up.