This recipe originally appeared in The News & Observer’s monthly Specialty of the House column in September 2016. Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, The N&O, P.O. Box 191, Raleigh, N.C. 27602; or email firstname.lastname@example.org.
The recipe tester substituted three 15-ounce cans chickpeas, drained, for the one pound dried chickpeas, and one 15-ounce can pumpkin puree for the 1 pound roasted pumpkin. If using canned chickpeas, omit the baking soda. To make a vegan version, Chef Donaldo Guzman suggests substituting the same amount of brown sugar for the honey.
1 pound dried chickpeas
2 1/4 teaspoons baking soda, divided
1 medium garlic clove, peeled and trimmed
1 teaspoon kosher salt
1/2 cup tahini
2/3 cup fresh lemon juice
1/3 cup ice cubes
1 pound roasted pumpkin, seeds and skin removed
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 teaspoons honey
Olive oil, pita, optional
If using dried chickpeas, rinse peas thoroughly. Place chickpeas in a pot or bowl, cover with water and add 1 teaspoon baking soda. Let sit for 24 hours.
After chickpeas have soaked for 24 hours, drain and rinse. Place back in large stockpot or Dutch oven, cover with water, add 1 1/4 teaspoons baking soda and cook until peas are very tender, about 30-45 minutes, depending upon age of chickpeas.
Strain in colander and allow to drain for another 24 hours in the refrigerator.
Place chickpeas, garlic and salt in a food processor and puree. Add tahini and lemon juice and puree. While food processor is running, add ice cubes a little at a time until smooth.
Transfer half of the hummus to a container with a lid.
Add pumpkin, allspice, cinnamon, nutmeg and honey to the hummus remaining in the food processor. Puree until smooth and well combined. Add pumpkin hummus to reserved hummus and stir to fully combine.
Drizzle with olive oil and serve with pita.
Yield: about 5-6 cups