Skinny Dip Recipe, Curried Pumpkin Hummus for Thanksgiving to Get Started

Happy Thanksgiving Day 2010!

In case you are running behind schedule in the kitchen or just to get things started on Thanksgiving Day, here's one of the recipes shared by Diane Morgan in Skinny Dips (Chronicle Books).

Curried Pumpkin Hummus



Seeking to broaden the flavor profile of hummus beyond the bounds of Middle Eastern tradition, I’ve combined pumpkin and chickpeas and an underlying current of spice, a little sweetness, and a touch of lusty garlic. This dip is perfect for autumn entertaining.

1 tbsp extra-virgin olive oil

2 cloves garlic, minced

1 tbsp curry powder

1 1/2 tbsp honey

1 can (15 oz/430 g) chickpeas, drained and rinsed

1 can (15 oz/430 g) unsweetened pumpkin purée

1 1/2 tsp finely minced fresh ginger

1 1/2 tsp kosher or sea salt

Optional garnish: toasted pumpkin seeds

Skinny Dippers: Baked Pita Chips, Baked Bagel Chips, Baked Wonton Crisps, Herbed Cheddar Cheese Straws, Crostini, Bruschetta, Roasted Cauliflower, warmed wedges of fresh pita

1. In a small nonstick frying pan over medium heat, warm the oil and swirl to coat the pan. Add the garlic and sauté just until beginning to soften, about 30 seconds. Add the curry powder and sauté, stirring constantly, until fragrant, about 1 minute longer. Stir in the honey, remove from the heat, and set aside.

2. In the workbowl of a food processor fitted with the metal blade, process the chickpeas until finely mashed. Add the pumpkin purée, ginger, salt, and the garlic mixture. Process until the hummus is smooth and puréed. Taste and adjust the seasoning. Transfer to a serving bowl. Cover and set aside for 1 hour to allow the flavors to meld. Garnish with toasted pumpkin seeds, if desired.

Makes 2 3/4 cups/660 ml (serving size: 2 tbsp)

Dip Do-Ahead

This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving.

CALORIES 36; FAT 1.0g (sat 0.1g, mono 0.5g, poly 0.2g); PROTEIN 1g; CARB 6g; FIBER 2g; CHOL 0mg; IRON 0.7mg; SODIUM 126mg; CALC 13mg

(from Skinny Dips: 60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of Delicious by Diane Morgan, Chronicle Books, August 2010, recipe and photo courtesy of the publisher,)

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