The fall season comes with a few guarantees. The temps finally fall into sweater weather territory. The foliage changes into a highly Instagrammable color scheme. And, the incessant need to eat pumpkin-flavored everything roars like a monster within us. In the event that you’ve already reached your PSL limit for the week, chef C.J. Jacobson of Mediterranean spot Ema in Chicago created a pumpkin hummus to help quell your strongest traditional fall flavor cravings.
With sweet hits from brown sugar and spicy touches from nutmeg and cumin, this blend can go in a lot of directions. Use it as a spread to elevate sandwiches or a dip for a quick appetizer or snack. Read on for the full recipe.
2 cups canned pumpkin
2 cups garbanzo beans
1/4 cup water
2 tbsp. olive oil
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp ground cumin
1 tsp brown sugar
Squeeze of lemon
1. Puree garbanzo beans in a blender with water, lemon juice, olive oil, and spices until smooth.
2. Using a rubber spatula, mix puree with canned pumpkin puree until it’s completely incorporated.
3. Add salt and olive oil to taste.
4. Garnish with toasted pumpkin seeds & fresh grated nutmeg.