Have a Spicy Fall, Y’All!

If you are like me, fall means cuddling up in sweaters, scrunching through leaves, getting toasty with a cup of hot apple cider, and adding a spicy, warming touch to foods.  So, for my October book club meeting I decided to make chipotle pumpkin hummus.  It has just a bit of a kick and is wonderful with pita chips, tortilla scoops, or raw vegetables.  It was a hit . . .so I am sure your family and friends will enjoy it as well.

Spicy Chipotle Pumpkin Hummus

1  can chickpeas, drained and rinsed

1 can pumpkin puree

2 T extra virgin olive oil, plus more for serving

2 chipotle chilies in adobo, finely chopped.  Note:  if you are using jarred, diced chilies in adobo, 1 T is equal to one chili.

1 clove garlic, grated

1 T honey

1/4 t cinnamon

1/4 t cayenne powder

1/2 t cumin

1/2 t oregano

1 t chili powder

salt and pepper

Pine nuts, toasted

Place chickpeas, pumpkin, and olive oil in the bowl of a food processor and purée until smooth.  In another bowl mix the chipotle peppers, garlic, honey, spices, and salt and pepper.  Stir until well mixed.  Add most of the pepper mixture to the hummus and process on low until combined.  Reserve a small amount of the pepper mixture to top the hummus.  Drizzle with olive oil and sprinkle with toasted pine nuts before serving.

 

Our book club selection was “Wicked” by Gregory Maguire. The book is a revisionist history of the characters and setting of “The Wonderful Wizard of Oz” by L. Frank Baum.  Maguire shows the Wicked Witch of the West in a sympathetic light as he explores the nature of evil and the “nature versus nurture” debate.  We had a delicious potluck dinner.  Our hostess had the inspired idea to fit a jack-o-lantern with a spigot, and fill it with a bag of red wine for self-service.  Halloween spirits indeed!