Pumpkin Hummus with Jalapeño Cilantro Oil and Candied Pumpkin Seeds
One might not normally associate pumpkin with hummus, but the combination of flavors is surprisingly perfect. The jalapeño oil adds a kick of spice and the candied pumpkin seeds a pop of sweetness (though they are quite spicy too, courtesy of the cayenne pepper). People go crazy over this dish at Thanksgiving.
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Pumpkin Hummus with Jalapeño Cilantro Oil and Candied Pumpkin Seeds
One might not normally associate pumpkin with hummus, but the combination of flavors is surprisingly perfect. The jalapeño oil adds a kick of spice and the candied pumpkin seeds a pop of sweetness (though they are quite spicy too, courtesy of the cayenne pepper). People go crazy over this dish at Thanksgiving.
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Servings: 8 people
Calories: 191 kcal
Net Carbs: 10 g
Ingredients
Jalapeño Oil
- 1/4 cup (59.1 g) grapeseed or canola oil
- 2 Tbsp (2 Tbsp) cilantro, minced
- 1 Tbsp (1 Tbsp) minced jalapeño
- salt, to taste
Pumpkin Seeds
- 1/4 cup (16 g) pumpkin seeds
- 2 tsp (2 tsp ) grapeseed or canola oil
- 1 Tbsp (1 Tbsp) sugar
- pinch (pinch) cayenne pepper
- pinch (pinch) salt
Hummus
- 15 oz (425.2 g) canned chickpeas, rinsed and drained
- 1 cup (116 g) pumpkin purée
- 1/4 cup (60 g) tahini
- 3 Tbsp (3 Tbsp) fresh lemon juice
- 3 Tbsp (3 Tbsp) water
- 2 cloves (2 cloves) garlic, minced
- 1/2 tsp (1/2 tsp) ground cumin
- salt, to taste
Instructions
Jalapeño Oil
- In a small saucepan, heat the oil over moderate heat until hot but not shimmering, about 3 minutes. Transfer to a small bowl and stir in the cilantro and jalapeño. Let cool completely, then season to taste with salt.
Pumpkin Seeds
- In a small skillet, toast the pumpkin seeds in the oil over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes.
- Add the sugar, cayenne, and a generous pinch of salt. Cook, tossing, until the sugar melts and the seeds are browned, about 2 minutes longer. Transfer to a plate to cool completely, then break into small pieces.
Hummus
- In a food processor, combine all of the ingredients except the salt and purée until smooth, then season generously as needed with salt.
- Scrape the hummus into a serving bowl. Drizzle some of the jalapeño oil on top and garnish with the candied pumpkin seeds. Serve with chips, crackers, or pita bread.
Nutrition
Calories: 191kcalFat: 14gSodium: 153mgNet Carbs: 10gSaturated Fat: 2gPotassium: 201mgCarbohydrates: 14gVitamin A: 4801IUFiber: 4gVitamin C: 6mgSugar: 3gCalcium: 39mgProtein: 5gIron: 2mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.