Chef Steph recently presented to the Arizona Registered Sanitarian Conference on November 5th and discussed seasonal greens, squash, and recipes. The star of the show was the demo on a super simple Pumpkin Jalapeño Hummus recipe. Using a seasonal favorite (pumpkin) this flavorful hummus will make you wonder why you never made your own! Garnish this dip with colorful pomegranate seeds for additional crunch, and serve either warm or cold with your favorite pita chips.
Pumpkin Jalapeño Hummus
1 small pumpkin (6 ounces flesh)
1 clove garlic, peeled
1 (15-ounce can) garbanzo beans, drained and rinsed
1/2 jalapeno pepper, seeded
1 tablespoon tahini
2 tablespoons lemon juice
1tablespoon olive oil
1 tablespoon ground coriander
2 teaspoons cumin
1/2 teaspoon kosher salt
1/8 cup water
- Wash pumpkin. Slice in half and scoop out seeds and discard. Peel away skin and discard. Chop pumpkin flesh and weigh out 6 ounces. Save remaining pumpkin for another use.
- Place pumpkin in a microwave steamer and cook on high for about 5 minutes or until tender when pierced with a fork. Remove from steamer and set aside.
- Add warm pumpkin, garlic, garbanzo beans, jalapeño, tahini, lemon juice, olive oil, coriander, cumin and salt into a food processor fitted with the chopping blade.
- Power on machine and slowly pour water through the opening in the top of the food processor using just enough water to achieve a thick consistency. Continue processing for about 1 minute to thoroughly blend ingredients.
Cooks Note: For a spicier dip, add the whole jalapeno with seeds.