the great pumpkin hummus board
Thankfully, you don’t have to wander a lonely field for The Great Pumpkin Hummus Board to appear.
Whenever I create a board, I usually choose one centerpiece item and form the remaining snacks and treats around said creation. I find this an easy way to prevent getting overwhelmed by charcuterie options at grocery stores, since I’ve already narrowed down one main flavor and oftentimes one main color. Brilliant, I know. Please hold your applause.
This time, the pumpkin hummus stars and the side acts complete the show. Many a pumpkin hummus you find wedged onto store shelves is marketed as “dessert hummus” and contains a bevvy of warming spices and sweeteners to resemble pumpkin pie filling. I’ve tried a few and do enjoy them in small quantities, but for this particular occasion savory appealed far more.
So I did the thing and toyed with pumpkin puree in its saltier form.
Ho Hum
The hummus is anything but, though.
Grab some chickpeas, tahini, olive oil, pumpkin puree, garlic, lemon juice, and a few choice spices. Those being rosemary, cumin, and paprika, by the way. Toss them in your food processor and whiz up until nice and smooth, adding water if needed to obtain that pleasantly creamy mouthfeel.
Pour some into a serving bowl, give it a nice swirl with your spoon, and drizzle olive oil in the crevices. Sprinkle some chopped pepitas (pumpkin seeds) and chopped rosemary around the top. Not only does this prettify the dish but also adds a nice little crunch to each scoop.
The Side Shows
As with any board, my provided suggestions are just that – suggestions. The beauty of snack platters is, as I’ve reiterated probably every damn time I’ve typed a writeup for one, how customizable they are. Below is what I used and deemed appropriate for the autumnal flavor profile I sought in this concept:
…Meats. I chose veggie salami, a peppered salami, and smoked salmon.
…Cheeses. One hard one soft. I bought a triple cream brie infused with mushrooms and a Dutch gouda.
…Crunchies. Sweet potato tortilla chips (stupidly addicting) and fig olive crisps for dipping and spreading.
…Olives. A big bowl of kalamatas. Find your favorite mix and add them into a small bowl.
…Preserves/jams. Fig jam here. Serving suggestion: I spread it on a fig crisp and topped with a small dollop of brie. So good.
…Fruits and vegetables. Figs, grapes, and petit colorful carrots.
…Chocolates. A nice ending surprise for guests. I found some adorable fall truffles at Trader Joe’s and filled it empty areas with them.
I actually have two fall board concepts to share and couldn’t wait to let this one loose. With October now arrived and Thanksgiving creeping out the woods close by, appetizer season is plodding right into our houses as the great kitchen migrations commence with cooler weather and guests filtering into our spare rooms.
The big question – do I need to make a Halloween-themed board?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Recent board concepts:
Fresh Fig and Olive Bruschetta Cheeseboard
Black n’ Blue Mezze Board with Sundried Tomato Hummus
Ingredients
pumpkin hummus
- 1 can chickpeas, drained and rinsed
- 1/2 cup pumpkin puree
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp cumin
- 1 tsp dried rosemary
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 2 cloves garlic
- pinch kosher salt and pepper, or to taste
- olive oil, pepitas, finely chopped rosemary, to top (optional)
for the board
- pumpkin hummus
- 1 cup mixed olives
- 1/4 cup fig preserves
- 2-3 cheeses, such as brie and gouda
- assorted crackers and chips: sweet potato tortilla chips and fig olive crisps
- assorted meats: peppered salami and smoked salmon)
- assorted fruits, such as grapes and figs
- assorted vegetables, such as petit carrots
- fall-themed confections
Instructions
- For the pumpkin hummus: combine chickpeas, pumpkin puree, tahini, olive oil, lemon juice, rosemary, cumin, paprika, cinnamon, garlic, salt and pepper in the bowl of a food processor. Whip until smooth. If needed, add 1-2 tablespoons of water to thin. Pour into a bowl and refrigerate while you prepare the rest of the board.
- To assemble the board: put choice cheeses in the center of the board. Spoon some hummus into a serving bowl, garnish with pepitas, olive oil, and rosemary, and place between the cheeses, then set bowls of olives and fig jam on the outer edges of the board. Scatter meats, vegetables, fruits, crackers, and tortilla chips. Finish with the chocolates.
