Recipe: Black Goddess Pumpkin Hummus
BY CLAUDIA’S MESA
The combination of black kabuli chickpeas, pumpkin, cacao and smoked paprika makes this hummus a favorite at the table. Use it as a dipper, spread on sandwiches, or as a Meze item along with roasted garlic, roasted eggplant, olives and pita bread. We love our eggplant chips and they are as easy to make as they come.
Prep time: 30 minutes
Cook time: 1.5 hours
2 cups of dried black kabuli, soaked overnight
1 tablespoon of Kosher salt
1 15-oz. can organic pumpkin puree
1 tablespoon olive oil
2 tablespoons tahini
3 large cloves garlic
¾ teaspoon of salt, or to taste
1 teaspoon organic cacao
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon cayenne
1 large eggplant, sliced very thin
- In a 4-quart pot, add chickpeas. Add enough water to cover over 3 inches of chickpeas.
- Add 1 tablespoon of Kosher salt and cook for about 1 hour. Keep an eye on the pot and add water as needed.
- When the chickpeas are soft-to-the-bite, remove from the pot and strain.
- Place in a bowl and allow to cool off. Meanwhile, in a food processor, pulse tahini, garlic, and salt, until smooth.
- Add the chickpeas, olive oil, cacao, paprika, cumin, and cayenne, until well blended.
- Transfer hummus to a large bowl and refrigerate for a couple of hours so ingredients settle.
- Before serving incorporate the pumpkin puree and garnish with cacao and a few whole, cooked chickpeas.
- Prepare eggplant chips. Salt the eggplant so as to release any bitterness. Preheat the oven to 200 F. Line a cookie sheet with parchment paper.
- Bake for an hour or until crispy. As they cook, they will dehydrate, and shrink a bit.