Sunday, October 13, 2013

Red Kuri Hummus

New World Bar & Bistro in Albany featured pumpkin hummus on its fall menu last week. I appreciated it, but thought it could have been better. So I made some today from red kuri pumpkin. I think it turned out pretty good.

Pumpkin Chipotle Hummus

2 cups pumpkin, roasted
1/2 cup tahini
1 tsp cumin
1 tsp salt
1/2 tsp pepper
3 tbsp lemon juice
1 tbsp olive oil
2 garlic cloves
small bunch parsley, chopped
1 tsp chipotle pepper

Blend all ingredients in a small food processor to desired consistency. Place a dollop on a plate, drizzle with additional olive oil and sprinkle with chipotle pepper. Serve with carrots and celery.

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