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.
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awe! Thank you, Vic! <3 <3 <3
Chili garlic sauce. Just got my order from ImportFoods.com. As ever it looks yumilicious. I don’t know about you but I swear I need about 4 stomachs during MoFo month. Or people to foist the leftovers off on. No anyone in my area? xoxo
Oooooooo that sounds so good : )
This sounds wonderful!
I keep cooking pumpkin and keep looking for new things to do with it…this is perfect!
I love the purple and orange for halloween. Way healthier than all the food colored ‘food’!
Beautiful picture and a great way to use the leftover pumpkin I have!
Looks delicious! I can’t wait to try it. I’m also thinking it would make a fantastic appetizer on Thanksgiving :)
Loved this snapshot and the contrast between the purple-violet? cauliflower florets and the rich creamy pumpkin hummus!The flavours are familiar to Kerala cuisine. This sounds delicious!
Mmm, yum! This looks delicious. Great idea to serve it with purple cauliflower!
This is perfect timing, I’ve been trying to figure out what to do with my leftover pumpkin.
The first time I found out that purple cauliflower existed was this past weekend, so strange, but makes for a beautiful photo.
This is going RIGHT onto my to do list! YUM!
yum. this will be a great snack at the halloween party I am headed to!! thanks
Hey Allyson,
your photos are amazing, and i’m not just saying that.
Adding pumpkin to hummus is something I never would have thought of, and I really like the idea of sweetening, and complexifying, hummus, which is great but can be pretty bland on its own.
Thanks very much!
Michael of No Flour No Sugar Diet
MMMMMM,…This spiced up pumpkin hummus rocks!
It was superb! Pretty too! :)
Such a gorgeous picture! I will definitely be saving this recipe for later.
LOVE this recipe and can not wait to try! Love keeping canned pumpkin in my pantry – makes a great last minute pasta sauce blended with some roasted peppers and roasted garlic and red pepper flakes, or with a bit of stock and shrimp or crab and it becomes a great bisque with a lot less calories. What is your favorite chili garlic sauce to use? I am still trying to find a suitable one. Thanks and keep up the great cooking and blogging.
Hi Cathi!
Thanks! I really like the sambal oelek I get from the Asian groceries, or oftentimes it can be found in the Asian section of US grocery stores. The one I always gravitate to is called: Sambal Oelek (ground fresh chili paste) from Huy Fong Foods, Inc. I go through the jars so fast! :)
Sambal oelek does not contain any garlic. I think you may have meant this one (which is simply called “Chili Garlic”) from the same company: http://www.huyfong.com/no_frames/garlic.htm