ROASTED PUMPKIN-JALAPEÑO HUMMUS
I've started to become a whole 'lot more adventurous these days with food that I try when dining out as well as food items that I buy when at a local food market + especially with food that I create, make, and share with you babes!
After providing ALL of the body beauty loving attributes of chickpeas in a blog earlier this week [read more here] I've been craving hummus—ironic? Absolutely. Let's be real, of course I wasn't going to settle for just the basic ol' chickpea, lemon juice, tahini, and garlic hummus dip. No way. I had to TAKE it UP a notch and after a few days of testing this recipe, I think I'm in hummus love. #fullforce
I would have never thought to add jalapeño to my hummus if it wasn't for the phenomenal HOPE hummus—they truly inspired me to STEP outside of the box when thinking about a BOMB hummus to create and inspired me to GET a little spunky! You get a little kick of the jalapeños and then you get hit right with the lime juice + subtle pumpkin-y taste! SO. MUCH. FLAVOR.
If you make this roasted pumpkin-jalapeño hummus, let us know in the comments or even by tagging your photo with #BLUHAZL on social media because WE LOVE to see what all of you are cooking up!
*PLEASE #PAUSE WHAT YOU ARE DOING RIGHT NOW, THIS. IS. EPIC. LET'S get down to business with a little bit of a seasonal spicy-cool dip that can be utilized in SO many ways! here's how I created this hummus:
I N G R E D I E N T S
- 1 cup pumpkin, diced, roasted—OR yes, you may use canned
- 2-3 jalapeños, deseeded, roasted
- 1 cup chickpeas, canned
- 1 lime, juiced
- 5 tablespoons cold water
- 4 garlic cloves, rough chop
- 1/4 cup tahini paste,
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon pink himalayan salt
- 1 tablespoon cilantro, fresh, minched *optional
- 1 tablespoon grape seed oil
I N S T R U C T I O N S
- Preheat oven to 350 degrees F and line two baking sheets with foil.
- Slice the stem of the pumpkin off and cut the pumpkin in half, vertically. Using a spoon, scrape out the seeds and pul from the center—don't be afraid to use a little bit of elbow grease on the stringy stuff that likes to hand on!
- Cut each pumpkin half into thirds, place pumpkin pieces on baking sheet [face up or face down] and drizzle with a little but of coconut oil + sprinkle with a pinch of pink himalaya sea salt and ground black pepper.
- Roast the pumpkin pieces in the preheated oven for just about 45-minutes or until the pieces are fork-tender. Remove the skin + scrape the 'meat' from the skin if needed. Set aside.
- Using the broiler setting on your over, set to medium.
- Cut the jalapeños in half lengthwise. Remove the stems and ribs of the pepper. Brush the baking sheet with coconut oil and place jalapeños cut-side down on a foil-lined baking sheet spreading them out evenly. Place the peppers in the oven on the top rack—let them char away—after about 8-10 minutes, the skins with start to blacken and blister.
- Once evenly blackened and blistered, remove from oven. Using tongs, place the peppers in a small bowl and cover with plastic wrap. Set aside for about 10-15 minutes. Once the peppers have cooled enough to handle, remove the skins.
- Meanwhile, drain the chickpeas and spread them out on a paper towel. Gently squeeze each chickpeas until the thin skin comes off. Repeat with remaining chickpeas.
- In a food processor [or blender] add in cold water, lime juice, garlic, tahini paste, seasonings, and plus several times until all ingredients are incorporated. Add in pumpkin, chickpeas, and jalapeños and blend together until the mixture is fully combined. The mixture does not have to overly smooth—I like me a little bit of chunk here and there to give it a little bit of texture!
- At this point, give it a taste, add an extra pinch of salt or lime juice if needed—add 1 tablespoon of oil + pulse for 10-15 more seconds.
- Transfer to bowl [dip with veggies, pita chips or even slather some onto a sandwich] and ENJOY or store in the refrigerator until you're ready to devour!