After making pumpkin cupcakes, I was left with about 1/2 cup of pumpkin purée that I wanted to use in something savory for a change. Nuts.com also reached out to me recently as they’re promoting some of the lesser-known nuts out there, like pine nuts!
Pine nuts are technically seeds, but are as versatile in cooking and baking as nuts. Toasted on the stove is my favorite way to enjoy this functional food. Doing so is as easy as adding to a frying pan (heated over medium heat) and tossing frequently until browning occurs and they become fragrant. In this pumpkin great northern bean hummus, they’re blended for richness that comes from the healthy fats and sprinkled on top for added texture.
Great northern beans replace chickpeas in this hummus, and I was pleasantly surprised by the extraordinary creaminess they have when blended. There are a bunch of different flavors going on here, but don’t be alarmed as they come together well. Used as a dip with roasted sweet potato wedges or vegetables would be my go-to choices, but I also ate this as a sauce over spaghetti squash one night this week.
- 1/2 cup puréed pumpkin
- 1 can great northern beans
- 2 tablespoons tahini
- 1/4 cup toasted pine nuts
- 2 tablespoons mirin
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 small garlic clove
- 1 tablespoon chopped fresh rosemary
- optional for serving: olive oil, roasted pine nuts, smoked paprika, fresh rosemary
In a blender, add all ingredients and blend until smooth. Optionally serve with olive oil, additional toasted pine nuts, smoked paprika, and fresh rosemary.