If food bloggers were taking the SAT’s and the question was “Asparagus is to spring what ________ is to fall,” they would know the answer right away. Pumpkin, of course.
With sweaters and scarves comes pumpkin drinks, pumpkin desserts, and carved pumpkins for good measure. Where does a beta carotene-loving person even start?
Well, Jackie Sobon has you covered. Jackie writes the enticing vegan food blog, Vegan Yack Attack.
Jackie’s dishes never fail to impress and delight, and the food photography on her site is top notch.
Now Jackie has added to the mix a new e-cookbook called The Great Vegan Pumpkin eBook with 20 recipes highlighting pumpkin.
It’s not limited to the usual pumpkin muffins and pumpkin pies that typically come to mind. With all of the creativity we’ve come to expect, she has Pumpkin Sriracha Soup, Pumpkin Chili Empanadas, Smoky Pumpkin Mac & Cheese, a No-Bake Pumpkin Cheesecake, and even a Double Pumpkin Beer Float.
Jackie offered to share one of the recipes with readers of Cadry’s Kitchen, and I picked the Pumpkin Hummus. I was making a big batch of chickpeas from scratch anyway, and so the timing was perfect.
(Hot, freshly cooked chickpeas always make the creamiest hummus. Although, canned works too for this recipe!)
The pumpkin rounds out the flavor with added sweetness and doesn’t overwhelm. It gives the hummus a bold, beautiful colorful that would make an impressive addition to your holiday snack table. Plus, it’s ready in five minutes! You can’t beat that!
I served it with olives, dolmas, and a crusty baguette. Of course, it would also be great with raw vegetables for dipping as well.
- Place all ingredients into a food processor and puree until smooth, or until the consistency is to your liking. If you choose to add water, add very little at a time so that it is not too liquidy.
- Serve with fresh veggies or your favorite chips.
Disclosure: Post contains Amazon affiliate links.