Around my circle of friends and family, it’s no secret that I am a complete junkie for some chili garlic sauce. I put it on everything. Anything. Sometimes I eat it straight from a teeny tiny spoon. I have absolutely no shame when it comes to this addictive condiment.
Whatever I put chili garlic sauce on only becomes that much better. It’s sort of like salt… except spicy, and garlicky. Two of my favorite tastes. Works in this example too. Pumpkin, during Autumn months, pretty much makes everything–including hummus–better. So, it only makes sense that adding a little chili garlic sauce would have to make that already better hummus, even better. Ya know?
Plus, it’s orange, so serving with purple cauliflower makes for a show stopping Halloween party tray addition.
The key to making this dip’s texture smooth and creamy and not so much like pumpkin pie filling is to blend it in your food processor (or blender if you prefer) for a long time. At least 5 minutes, and I’d shoot for 7 to be safe. Also, be sure to start with just a little water and add as needed, since some varieties of canned pumpkin seem to have more liquid than others.
Chili Garlic Pumpkin Hummus
makes enough for a party tray
- 3 1/2 cups cooked chickpeas
- 1 cup canned pumpkin puree
- 2 tbsp lemon juice
- 1 heaping tablespoon tahini
- 2 cloves garlic
- 1/2 to 3/4 cups water
- 1 to 2 tbsp chili garlic sauce
- 1 tbsp olive oil
- sea salt to taste
Blend all the ingredients (starting with just 1/3 cup water) together in food processor until the mixture is very smooth, about 5 to 10 minutes. Add more water to thin if needed, and adjust salt and chili garlic sauce to taste.
Chill in fridge for at least 2-3 hours before serving. This dip is great if eaten with raw veggies, or slathered on a veggie burger or other type of sammie as a condiment.