Recipe | Pumpkin Hummus

pumpkin hummus is not only perfect for fall, but can also totally constitute as a bachelorette’s dinner paired with a little mixed greens. The consistency on this hummus is what I love most. I make it my own with a bite of garlic; whole cloves rubbed into the crostini. The original recipe calls for a thick slice of prosciutto, and while that sounds ridiculously awesome, I’m still doing my best to keep vegan in the home.

Pumpkin Hummus Crostini with Jamon
adapted from chef Ryan Fichter of Thunder Burger

1 3–4 pound pumpkin, suitable for cooking
3 cups cooked chickpeas
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon ground cumin
¼ teaspoon ground cardamom
1 tablespoon tahini paste
½ cup extra virgin olive oil
salt to taste

bread of your choice, toasted for crostini
thinly sliced jamon or prosciutto

Preheat the oven to 375 degrees.

Split the pumpkin in half, remove the seeds and place on a baking sheet. Rub the skin with olive oil and roast for 1 ½ hours until a toothpick is easily inserted into the flesh. Let cool slightly then remove the outer skin and discard. Let pumpkin cool completely. You should have roughly 3–4 cups of meat.

In the bowl of a food processor, add the chickpeas, pumpkin, spices, tahini, olive oil and salt. Puree until smooth. If needed, add ½ cup of water to get the desired consistency. Salt to your liking.

Serve the hummus on top of crostini and pile with prosciutto or jamon.