Pumpkin Hummus

Do I like pumpkin? You could say that. After some intense psychoanalysis, it's still unclear whether I love pumpkins because they're orange (my favorite color) and associated with Halloween (my favorite holiday) or vice versa. A very Freudian chicken-or-the-egg conundrum. 

I want them all.

Each year, I usually spend all of September and October musing about pumpkin, cooking with pumpkin,  consuming pumpkin, and curating--oh, who the fuck am I kidding--buying every pumpkin-flavored product I can get my hands on.  But I like to think (seriously) that God sends me signs, sometimes literally, and two days ago I ran into this placard. 

And, so it begins, August 16th, 2017, albeit slowly because I have other food projects to finish and obviously not everyone has their pumpkin shit together as early as Valero Corner Store. 

Plain hummus is fun; pumpkin hummus is funner. And just as easy to make.

Ingredients

• 2 tablespoons olive oil

• 2 tablespoons water

• 1 can chickpeas, drained and rinsed

• 2/3 cup pumpkin puree (canned is fine)

• 1 teaspoon salt

• 2 tablespoons minced garlic

• 1/2 teaspoon finely minced fresh rosemary 

• Salt to taste

Directions

1. Blend all ingredients except rosemary in food processor until smooth.

2. Fold in minced rosemary.

3. Eat with pita, or in a pinch, potato chips.