If you made it to the Screen Printing Social, you were lucky enough to have an opportunity to try this month’s Tried and True Recipe, which was brought by Paula Ransbury (MO#446)! We are so grateful for Paula, who is one of the most energetic, organized, creative, and dedicated members of ECCG’s Member Relations and Communications teams one could ever hope for! [You can learn more about her in the April 2023 newsletter’s Member-Owner Spotlight!] Paula always shows up when needed, and when she shows up with food, you just know it’s going to be good!  Her beautiful Pumpkin Hummus, with its warm spices and jewel-like pomegranate arils, would make a delicious addition to any Fall and Winter holiday buffet.
 

Pumpkin Hummus

Pumpkin Hummus Ingredients
1 cup dried chickpeas (180g)*
2 cloves garlic, whole
1 bay leaf
2 tsp kosher salt
1 tsp cinnamon
½ tsp cumin
¼ tsp ginger
¼ tsp nutmeg
¼ cup lemon juice (1 lemon)
¼ cup olive oil (30g)
1 ½ cup pure pumpkin (370 g)
¼ cup tahini (60g)
2 Tbsp pure maple syrup
 
Optional garnish:
            Fresh rosemary sprig, finely diced
            Pepita seeds, lightly toasted
            Pomegranate arils

Directions

1. Cook Chickpeas*: Add chickpeas, garlic, bay leaf and salt along with 4 cups of water to the instant pot.  Cook on high pressure for 45 minutes followed by a natural release of 15 minutes.

2. Blend Hummus: Transfer drained chickpeas and garlic to food processor reserving liquid and removing bay leaf.  Add ½ cup liquid and spices adjusting to taste.  Process for 2 minutes until smooth. Add lemon juice, oil, pumpkin and tahini then process until light and fluffy adding more liquid for desired consistency.  About a minute.  (Note that hummus will firm up some as it cools in frig. It is also yummy still warm from the cooked beans.)  

3. Serve Hummus: To serve, turn into serving bowl and drizzle with olive oil.  Sprinkle with the rosemary, pepitas, and pomegrate arils.   Nice with pita chips and/or sliced apples.

*To substitute canned beans: 1 cup dry will yield approximately 2 ½ cups cooked.  1 can of drained beans is equal to 1.5 cups.