3 hummus recipes to shake up your season

 pumpkin hummus

pumpkin hummus

An easy, updated appetizer perfect for your Thanksgiving table.

In a food processor, combine 1 15-ounce can (drained + rinsed) chickpeas, 1/4 cup pumpkin purée, 2T freshly grated Parmigiano-Reggiano, 2T light brown sugar, 1 clove chopped garlic, 1/2t cinnamon, 1/4t nutmeg, and season with s+p. With motor running, add 1/4 cup olive oil and process until smooth. Taste and adjust as desired. Refrigerate until ready to serve.

Makes approximately 1 1/2 cups.


roasted cauliflower hummus

Cauliflower is a great base for hummus and a great way to sneak in some additional vegetables.

Preheat oven to 400°F. Place 1/2 head (chopped) cauliflower and 1 clove chopped garlic on a baking sheet and drizzle with 1T olive oil. Season with s+p. Toss to coat. Roast for 20-25 minutes, turning once halfway, until softened. Cool to room temperature. Transfer mixture to a food processor along with 1 15-ounce can (drained + rinsed) chickpeas and juice from 1/2 lemon. Pulse until incorporated. With motor running, add 1/4 cup olive oil and process until smooth. Taste and adjust as desired. Refrigerate until ready to serve.

Makes approximately 1 1/2 cups.


lemony kale hummus

You’ll be surprised at what a crowd-pleaser this recipe is, even the kids will like it. Trust me, it’s been tested on the cookbook tour and surprises every time.

Bring a large pot of water to a boil. Add 1/2 bunch stemmed and roughly chopped curly kale and blanch for about 5 minutes, until bright green in color. Remove with a slotted spoon and place in a bowl of ice water for 5 minutes. Drain kale and squeeze out any excess liquid. Place in a food processor along with 1 15-ounce can (drained + rinsed) chickpeas, 1/4 cup freshly grated Parmigiano-Reggiano, zest and juice from 1 lemon, and 1 small clove chopped garlic and season with s+p. Pulse until incorporated. With motor running, slowly stream in 1/4 cup olive oil and process until smooth, scraping down sides of bowl as necessary. Taste for seasoning, and add in juice from another 1/2-1 lemon if desired, or a bit more olive oil if mixture is too thick. Refrigerate until ready to serve.

Makes approximately 1 1/2 cups.

Recipe from The Coastal Table cookbook, published by Union Park Press, 2013.

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