Chili Oil Pumpkin Hummus is an Autumn twist on a classic Mediterranean hummus recipe with fresh pumpkin and the heat of chili oil. Takes the chill out of Autumn.
What Is Hummus?
Growing up with a Syrian mom and lots of Syrian, Lebanese and Egyptian aunties (everyone else’s mom), hummus was always in our refrigerator.
No, it did not exist in a grocery store then, we made this stuff, every single week!
A creamy velvety spread or dip, rich in plant based protein from legumes. Hummus has fiber and bone building benefits from the sesame seeds, vitamin C and digestive aids from the lemons, and the garlic.
The medicinal properties from the garlic; makes hummus one of the best homemade recipes to have in the fridge always!
Making Hummus From Scratch
Making hummus from scratch can mean different things to different people.
Really and truly from scratch means, soaking the dried beans, lentils or peas and cooking them. Soaking the sesame seeds and grinding them.
Tossing it all into a blender with lots and lots of freshly squeezed lemons, garlic and salt and whirling it until it becomes a creamy delicacy.
Or… open a can of legumes, scoop out a dollop of tahini, pour lemon juice from a bottle and toss in a few garlic cloves with salt and whirl until it becomes creamy and luscious.
Pumpkin Hummus Breaks The Hummus Mold!
No matter how or why you make hummus the way you do, think about this… homemade hummus lets you put lots of other things you like, in it too!
Say… pumpkins! Or stinking hot chili oil! Yea! Let’s fire up this hummus to something that will make you forget the chill of winter setting in with the sight of these bright orange pumpkins sitting in a field!
More Hummus Recipes
Oh, do I have some fabulous hummus recipes for you! Since hummus is basically a pureed mixture of legumes, tahini, acidity and oils, lots of other creamy elements can be pureed in.
Yes, I’ve made them all and each one becomes my favorite when I am eating them!
For those of you who have followed my kitchen and garden shenanigans over the years, you will remember the spring I decided to plant pumpkins. Hah! The best thing that came out of that experience was the Pumpkin Blossoms that I stuffed.
As for the pumpkins, they helped themselves to my entire yard and yielded very little squash. Never again!
I have a renewed respect for the hard work and dedication of our local farmers and so when it is pumpkin harvest season, I run just as fast as I can to buy up a bunch of these gorgeous whimsical looking veggies we are all crazy about.
Since pumpkins are a squash, therefore very gentle in flavor, they lend themselves to both sweet or savory dishes.
When I bring home my autumn harvest of pumpkins, I quick roast them, extract all the pulp, puree it and divi up into 2-cup size bags and freeze them for the holiday season ahead.
This year I took ‘pumpkin’, a step further (the whimsical kitchen witch in my kitchen made me do it), and made Pumpkin Hummus!
Oh My Goodness this pumpkin hummus turned out so delicious I knew it was only fair to share the recipe with you!
While I grew up making hummus with chickpeas, and still do, I started experimenting with other ingredients.
Lentils, especially the red lentils, first off, have a beautiful color and seemed the perfect accompaniment with the pumpkin. Lentils also are quick to cook and don’t require overnight soaking. While still plenty protein they do have less calories.
Chili Oil Pumpkin Hummus
What? Chili oil in my hummus? Pumpkin has such a gently flavor, as do the red lentils, for starters. Traditional hummus uses lots of raw garlic, which adds a little heat and kick, but in this recipe I wanted the nutty flavor of roasted garlic.
So? We needed a swift kick of heat! Chili Oil was it!
What Is Hummus Eaten With?
- Mezze spread (tapas or appetizer spread), served at cocktail time or simply a casual family gathering. Baba ganoush, sheep or goat cheese, olives, homemade bread and a salad of tabbouleh.
- Mediterranean meals, as a side to kabobs, grilled seafood, lamb chops and as a spread on a sandwich, which is really flat bread, hummus and anything in the fridge you want to put on it.
- Flat bread? Did you say flat bread, as in Pita? Yes! The same day I created this pumpkin hummus, I also created:
- Pumpkin Pita Bread! The recipe is easy and you are sure to love it!
- Red lentils
- Pureed pumpkin
- Lemon juice
- Chili oil
- Roasted garlic
- Pot with a lid
- Measuring cup
- Measuring spoons
- Garlic press
- Citrus press
- Immersion blender, or food processor
- Stovetop or burner
Chili Oil Pumpkin HummusCourse: Appetizers u0026amp; TapasCuisine: Mediterranean
An Autumn twist on a classic Mediterranean hummus recipe with fresh pumpkin and the heat of chili oil, to take the chill out of Autumn.
Red lentils – 1 1/2 cup, dry
Water – 2 cups
Salt – 1/2 teaspoon
Pureed pumpkin – 1 cup
Lemon juice – 2 tablespoons
Chili oil – 1/2 teaspoon, more for drizzle
Roasted garlic – 3 cloves
Tahini – 2 tablespoons
Salt – 1 teaspoon, or to taste
- In a medium pot with a lid, bring water to a boil, add lentils and 1/2 teaspoon salt, lower, cover and cook for 10 minutes or until soft. Cool.
- In the same pot add the remaining ingredients.
- With an immersion blender, puree until creamy.
- Transfer to a low open bowl. Drizzle more chili oil across the top and serve.