Recipes/ Savory/ Sides, Spreads & Stuff

Maple and Pumpkin Hummus (Vegan)

The food blogging world is…overwhelming. Since starting this blog, a self-indulgent outlet for all of my pent-up cooking and writing energy, I have done my fair share of exploring. There are ENDLESS food blogs out there, each one more creative and unique than the next. Instagram alone is its own insular world of food trends and diet movements; since creating a food-specific account I have learned about the infinite possibilities of the Quest Bar and the intricacies of food styling. As long as you pretend the photos are spontaneous there’s nothing weird about museum-worthy ingredient spreads, right? You mean…you don’t lay out your smoothie ingredients for hours and then take aerial photos?

With all of these resources comes the realization that nothing is ever 100% original. That being said, the challenge is putting your own spin on things. I recently stumbled upon a pumpkin-themed hummus and could not resist tweaking it to match the ingredients in my pantry – I wish I could take credit for thinking up such a genius combination. The hummus was truly magical and even tastier when paired with my favorite dippers, Multigrain Food Should Taste Good Tortilla Chips. They were the perfect balance of salty, hearty, and sweet. I couldn’t find the Harvest Pumpkin Tortilla Chips but let’s just take a moment to imagine the possibilities. Next on the to-eat list: Harvest Pumpkin Tortilla Chips with a honey-laced cheesy dip. Mmm…check out more inspiration on their social media sites: FB, Twitter, Instagram, and Pinterest.

Happy harvest hummus-ing!

Ingredients:

1/2 cup of pumpkin puree

10 oz of canned chickpeas, drained and rinsed (about 2/3 a standard can)

2 cloves of garlic

3 tablespoons of olive oil

1 tablespoon of pure maple syrup

Salt, sage, cayenne pepper, paprika

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Directions:

Preheat the oven to 400 degrees Fahrenheit. Leave the garlic cloves in their skin and wrap lightly in foil. Roast for 30 minutes. In a small saute pan, add 2 tablespoons of olive oil and (after cooled) squeeze the meat of the roasted garlic into the pan and discard the peel. Saute on low for a couple of minutes.

Combine the chickpeas, pumpkin puree, and garlic-infused oil in a blender or food processor; the garlic will likely still be intact – this is fine, add it in as well. Add a tablespoon of maple syrup and a tablespoon of olive oil and blend until smooth.

Add a couple teaspoons of salt, fresh chopped or dried sage, and a pinch of cayenne pepper. Blend once more and add salt as needed. Spoon into a large bowl and top with paprika and any additions, from a few drops of oil to extra sage or cayenne. Serve alongside your favorite dippers and watch it disappear before your eyes!

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