Hello, My Friends,
Today, I bring you one of my favorite “go to” recipes for an appetizer whenever I have people over – Hummus. This time I made a couple of changes to my classic hummus recipe to transform the dish into a seasonal snack, or holiday party bite during this Fall Season… Pumpkin Hummus with Toasted Cumin Cottonseed Oil.
I enjoy cooking with spices and Middle Eastern flavors, and one of the spices that I’m addicted to is cumin. I use cumin as seeds, ground, and my favorite way is the flavored Toasted Cumin Cottonseed Oil. This oil is two great ingredients in one tasty and easy to use product.
When I use cumin oil, I like to combine it with Pure Cottonseed Oil. I don’t want to overpower the dish with such a strong aroma. The idea is to infuse the flavor and the fragrance into the food, not overwhelm it.
I think cottonseed oil in general is not appreciated enough. It tends to be under the radar compared with others famous oils like olive oil and other nut oils. I have to admit, I was one of those people that didn’t pay much attention because I was fixated with olive oil. I’ve heard that not all producers work hard and care about how the harvest the cotton seeds is done, and don’t bother to eliminate the use of pesticides for a clean product. Acala Farms, which produces our cottonseed oils, takes great pride in being certified gluten-free, kosher, vegan and pesticide free.
Here are some of the benefits of our cottonseed oil:
- Light body
- Intense flavor profile
- High smoke point (425+)
- Heart-healthy composition (Zero Cholesterol & Zero Trans Fat)
- Rich in antioxidant
- Our oils are certified; gluten-free, kosher, vegan and pesticide free.
Back to the Pumpkin Hummus…
Hummus is super easy, and you only need a few ingredients and the food processor, and in less than 5 minutes you have a healthy appetizer. Hint: It’s great just newly made, but tastes even better if you let the hummus marinate in the refrigerator for several hours. I like to make it the night before a party, and by the next day all the flavors come together nicely.
There are many ways to eat Pumpkin Hummus besides on pita bread or chips. Here are some examples:
- In a sandwich or wrap instead of mayonnaise.
- On a lamb burger
- On toast with avocado and marinated tomatoes
- Scramble some eggs and add a spoonful of hummus.
- Deviled eggs with hummus and add a spicy flavor like sriracha, Thai chili sauce or paprika
- In a pizza or quesadilla
- In a salad
- Filled vegetable roll-ups with zucchini, yellow squash, cucumber.
For this Pumpkin Hummus, I made my own pita chips. You can too! Just cut the pita bread into triangles; sprinkle with some Toasted Cumin Cottonseed Oil, salt, pepper, and Sumac. Bake for 10 minutes.
This Pumpkin Hummus recipe is:
- Quick & Easy
- Paleo friendly
- full of Fall flavors
- smoky taste
- Great Party food
I hope you get to enjoy this tasty Pumpkin Hummus.
If you’re looking for another awesome dip, also try the best guacamole recipe ever!
UPDATE: October 6, 2017: This recipe was just featured as the second recipe at Blooming Bite’s post called “Game On, Best Tailgate Recipes.”
Happy Harvest Season,
Pumpkin Hummus is the perfect appetizer for Fall holiday parties. Made of chickpeas, Pumpkin Puree, Tahini, Garlic, Parsley & Toasted Cumin Cottonseed Oil, you will LOVE this quick, easy and delicious recipe.
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1/2 TableSpoon Toasted Cumin cottonseed oil
- 1/2 TableSpoon Roasted Garlic cottonseed oil
- 1 (15-ounce) can pumpkin purée
- 3 TableSpoons tahini
- 1 TableSpoon lemon juice
- 1/4 TeaSpoon parsley, chopped
- 1/4 TeaSpoon ground black pepper
- 3/4 TeaSpoon Kosher salt
- 1/4 TeaSpoon Sumac
- 1/4 cup pumpkin seeds
- Add water if needed – 1 or 2 TableSpoons
- Combine chickpeas, pumpkin purée, tahini, lemon juice, parsley, cumin & garlic oil, and salt and pepper in a food processor, and process until creamy and smooth.
- Transfer to a bowl, cover and refrigerate for at least 1 hour and up to 5 days.
- Garnish with pumpkin seeds & sumac.
- Category: Appetizer
- Cuisine: Middle Eastern
- Serving Size: 1
- Calories: 166
- Sugar: 4.1 g
- Sodium: 305 mg
- Fat: 8.2 g
- Trans Fat: 1.4 g
- Carbohydrates: 18.7 g
- Fiber: 5.8 g
- Protein: 6.6 g
Products and displays used in this recipe:
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Looking for more Appetizer Recipes?
- Avocado & Black Bean Crostini
- Spicy Honey Mustard Almonds
- Sausage Bites with Fig Mustard
- Époisses Ham Apple Tart
- Fig Almond & Brie Cheese Tortilla Roll Ups