This play on hummus doesn’t contain any chickpeas or tahini, but it is still packed with flavor. It makes a great no-cook lunch and is delicious in a wrap with spiced black beans. Our favorite is to serve this with a cornbread, jalapeño cracker.
- 2 cups (500 mL) cooked canned pumpkin
- 1/4 cup (60 mL) lime juice
- 1 heaping tsp (5 mL) lime zest
- 2 Tbsp (30 mL) pumpkin seed butter
- 1 Tbsp (15 mL) chipotle pepper, finely chopped
- 1–2 cloves roasted garlic
- 1/4 tsp (1 mL) ancho chili powder
- 1/4 tsp (1 mL) black pepper
- A pinch of kosher salt
Combine all ingredients in a food processor or large bowl if using a hand blender. Process them until you have a thick paste. Spread evenly on lined dehydrator trays, keeping the mixture about ¼-inch thick. Dry for 5 to 8 hours or until the mixture is thoroughly dry. Grind into a powder in a spice grinder or blender. Store in a medium-size ziplock freezer bag.
Rehydrate the pumpkin mixture using a formula of 1 ½ parts dried mix to 1 part water. Wait 5 to 10 minutes and then add a little more water if it’s too dry.
You may use fresh pumpkin that has been roasted or stewed for this but canned pumpkin is easier. Do not use pumpkin pie filling, as it has other ingredients that would be unwanted in this recipe.
Yield: two to four servings.
Dehydration time: 5–8 hours
Recipe adapted from Another Fork in the Trail: Vegetarian and Vegan Recipes for the Backcountry by Laurie Ann March (TouchWood, 2011). Reprinted with permission. All rights reserved..