pumpkin pesto & pumpkin hummus

pumpkinMaybe I should have posted this a few days ago when it still felt like Fall in Colorado. It’s been snowing all day and the scene outside my window looks more like a Winter Wonderland than a Fall Harvest. It probably doesn’t help that I’m listening to Christmas music.

Fall will be back tomorrow when all the snow melts. And perhaps it still feels like Fall where you live?

If so, I highly recommend making some delicious pumpkin dishes. I’ve been on a big pumpkin kick since I made pumpkin puree from 6 pie pumpkins. (If you’re not sure how, my post from last Fall will show you how to puree a pumpkin.)

This year I made Pumpkin Pie Snickerdoodles (delicious!) and I fried my pumpkin seeds instead of baking them. I was in charge of bringing snacks and drinks to a gathering of friends last week and I decided to roll with the pumpkin theme. We drank pumpkin ale with our pumpkin pie snickerdoodles and pumpkin seeds. But I needed something more savory.

I searched the internet for a savory pumpkin dip, but couldn’t find anything that sounded very good. So I thought, why not make my own?

With the help of my Mom, I made pumpkin hummus and pumpkin pesto. I was skeptical at first, but both were a big hit.

Make some of this for your Halloween parties…or just to eat for dinner. Both were big hits with my friends and family!

Pumpkin Pesto

Ingredients:

1 cup pumpkin puree

1 cup nuts (I used pecans)

9 cloves garlic

1 cup olive oil

1 cup parmesan cheese

A splash of Marsala

Salt & pepper to taste

Directions:

Chop garlic and nuts in a food processor. Add it other ingredients and mix until smooth.

 

Pumpkin Hummus

Ingredients:

1 can of chickpeas, drained

6 cloves of garlic

4 T tahini (or peanut butter)

1 cup pumpkin

1/4 cup olive oil

dash of lemon juice

A splash of chili oil or tabasco sauce

Salt & pepper to taste

Directions:

Combine all ingredients in a food processor and mix until smooth. Add more olive oil if needed.

 

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