It has just been so ridiculously hot here that you don’t want to even fathom turning on the oven or any other sort of indoor cooking heat source. Our typical weeknight dinners have become lots of salad plus any protein we can throw on the grill.
That being said, I’ve been dying with all of the fall recipes that have been inundating the interwebs and just had to find something “fall-ish” to make on my own (without melting into a giant puddle.)
I’ve had a go-to pumpkin hummus recipe for a couple of years now and it is a surefire hit wherever I bring it. So I got to thinking of how I could expand on it (while going through the items that I already had on hand in my pantry/kitchen) and this Pumpkin Curry Hummus was born.
Not to brag or anything, but I pretty much nailed this recipe on the first try. I finally had a weekend with a free morning, and was playing around with different recipe ideas for the blog. I really had no idea how this would turn out, but I had all of the ingredients on hand and thought “What the heck?”
I tasted it while it was still room temp and hadn’t marinated in the refrigerator for any time, and I definitely thought it had potential, but it wasn’t until I brought it over to a friends’ house and they started going at it with a bag of chips that I realized I had a winner. I’m so glad I wrote the recipe down!
Thinking about it more, this is a great way for those of us living in less extreme climates (read: still sweating our you-know-whats off) to get into the fall spirit. The comforting flavors of the curry lend a subtle spice to the sweetness of the pumpkin and, one added bonus, it’s healthy! Yes, feel free to go at this with your crudités folks. Who doesn’t love a hot weather fall comfort food?
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