by Chef Valerie Wilson
Chickpeas are high in fiber and protein, which is just what your body needs to stay healthy. Rich in iron, potassium, and folate, these delicious beans are the main ingredient in the traditional dish Hummus. This staple Mid-Eastern dish has been eaten for a very long time, since the 13th century.
Most traditional Hummus recipes include tahini (sesame seed paste), garlic, chickpeas, and lemon juice. For a unique fall flavor, I have created this version using two signature fall vegetables: pumpkin and sweet potato. Both are high in fiber, vitamin C, and potassium and add a wonderful, slightly sweet flavor to the Hummus.
Another layer of flavor in this Hummus is the earthy, slightly bitter fresh turmeric root. Turmeric is best known for its strong anti-inflammatory properties and being a natural pain killer. These solid anti-inflammatory properties make turmeric a natural remedy for arthritis. It also has anti-cancer properties, plus it helps detoxify your liver. Turmeric has natural antiseptic and anti-bacterial agents. Recently, studies have shown that it helps remove amyloid plaque build-up in the brain. Therefore, it may help with Alzheimer’s disease. It can also be used to soothe an upset stomach.
Pumpkin Hummus
½ cup dried chickpeas or one (15 oz. can)
1-inch kombu
1 ½ cups pumpkin puree
1 cup baked sweet potato puree
3 garlic cloves
½ cup tahini
¼ cup lemon juice
¼ cup water
1 T. fresh grated turmeric (or 1 tsp. dried)
½ tsp. cinnamon
1 tsp. sea salt
¼ tsp. ginger
¼ tsp. cloves
Soak dried chickpeas for 8 to 10 hours. Drain and rinse them. Discard the soaking water. Put chickpeas, kombu, and fresh water in a pot. Add enough water to cover the chickpeas with a couple of inches of water on top. Bring to a boil. Reduce to a simmer, cover, and simmer for an hour and a half until the chickpeas are soft. Drain them. If you use canned chickpeas, just drain them.
Put garlic in a food processor and chop it up small. Add the chickpeas, pumpkin, sweet potato, lemon juice, and water and puree until smooth. Add the turmeric, sea salt, ginger, and cloves and continue pureeing for another few minutes until all combined and smooth. Serve with vegetables or crackers. Store in the refrigerator.
Recipe note: To make sweet potato puree, bake a sweet potato in the oven at 350 degrees for one hour until soft. Take the skin off and put in a food processor; puree until smooth.
Chef Valerie Wilson
