moroccan pumpkin hummus

makes about 2 cups

This colorful and spice-happy take on hummus will turn heads and wake up taste buds at your next gathering. If you prefer great flavor without the heat, just leave out the cayenne. Serve with pita chips.

 

1 tablespoon olive oil

2 cloves garlic, chopped

1 teaspoon ground ginger

1 teaspoon ground coriander

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

½ teaspoon ground turmeric

⅛ teaspoon cayenne

¼ teaspoon sugar

2 tablespoons tahini

1 cup home-cooked or canned chickpeas

1 cup canned pumpkin puree

2 tablespoons freshly squeezed lemon juice

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon chopped pistachios, for garnish

 

Heat the oil in a skillet over medium heat. Add the garlic, ginger, coriander, cinnamon, allspice, turmeric, cayenne, and sugar and cook until fragrant, 1 to 2 minutes. Stir in the tahini and chickpeas, then remove from the heat. Stir in the pumpkin, lemon juice, salt, and pepper. Transfer the mixture to a food processor and process until smooth. Transfer to a shallow serving bowl and sprinkle the pistachios on top. Serve immediately, or cover and refrigerate until needed.

spicy black bean hummus with orange

makes about 1½ cups

Creamy black beans and hot chiles merge deliciously with the bright flavor of orange in this tasty and exotic hummus. Pita chips, or other sturdy chips, make an ideal accompaniment.

 

1 to 2 jalapeño or serrano chiles, seeded and chopped

2 cloves garlic, chopped

½ teaspoon salt

1½ cups home-cooked black beans, or 1 (15-ounce) can, drained and rinsed

3 tablespoons freshly squeezed orange juice

2 tablespoons sesame tahini

1 teaspoon finely grated orange zest

½ teaspoon ground cumin

2 tablespoons minced fresh parsley or cilantro

 

Combine the chiles, garlic, and salt in a food processor and process until finely minced. Add the beans, orange juice, tahini, orange zest, and cumin, and process until smooth, scraping down the bowl as needed. Taste and adjust the seasonings.

 

Transfer to a small bowl. Sprinkle the parsley on top of the hummus and around the edge of the bowl. Serve at once or cover and refrigerate until needed.

hummamole

makes about 2½ cups

Easy, delicious, and lower in fat and higher in protein than regular guacamole, this hummus-guacamole hybrid is also just a bit different from your average hummus. I considered calling it “guacmus,” but I think “hummamole” has a nicer ring to it, don’t you? In addition to making a great dip for chips or raw veggies, it also makes a yummy spread for wrap sandwiches.

 

1 ripe avocado

1½ cups home-cooked chickpeas, or 1 (15-ounce) can, drained and rinsed

2 cloves garlic, crushed

1 tablespoon tahini

1 tablespoon freshly squeezed lemon juice

½ teaspoon ground cumin

¼ teaspoon salt

Pinch of cayenne

1 tablespoon chopped fresh cilantro, for garnish

 

Halve and pit the avocado, spoon out the flesh, and place it in a food processor. Add the chickpeas, garlic, tahini, 1 tablespoon lemon juice or to taste, the cumin, salt, and cayenne and process until smooth. Taste and adjust the seasonings. If a thinner consistency is desired, blend in up to 2 tablespoons of water. Transfer to a bowl and sprinkle with the cilantro. Serve at once or cover and chill until needed.

smokin’ guacamole

serves 6

The smoky heat of the chipotles is the secret ingredient in this flavorful guacamole. One taste and the delicious secret will be out. Serve with tortilla chips.

 

2 ripe Hass avocados

2 tablespoons freshly squeezed lemon or lime juice

1 ripe Roma tomato, minced

1 clove garlic, minced

3 tablespoons minced scallions

2 canned chipotle chiles in adobo, minced

¼ teaspoon salt

 

Halve and pit the avocados, spoon out the flesh, and transfer to a bowl. Add the lemon juice and mash well. Add the tomato, garlic, scallions, chiles, and salt and mix well to combine. Serve at once or cover and refrigerate until needed.

red bean–chipotle dip

serves 6

This boldly flavored dip is wonderful paired with crunchy tortilla chips. It can also double as a spread in wrap sandwiches. For a less spicy dip, use only 1 chipotle.

 

1½ cups home-cooked dark red kidney beans, or 1 (15-ounce) can, drained 
and rinsed

2 chipotle chiles in adobo

¼ cup chopped scallions

1 clove garlic, chopped

½ teaspoon salt

¼ teaspoon ground cumin

1 tablespoon freshly squeezed lime juice

¼ cup water

Minced scallions, or fresh parsley or cilantro, for garnish

 

Combine the beans, chiles, chopped scallions, garlic, salt, cumin, lime juice, and water in a food processor and pulse until well blended. Transfer to a bowl. Garnish and serve at once, or cover and refrigerate until needed, then garnish and serve.

artichoke and bell pepper tapenade on toast

serves 6

Bold Mediterranean flavors combine in one zesty tapenade. Served here on bite-size pieces of toast, it can also be used as a topping for crostini or bruschetta or a filling for stuffed cherry tomatoes. Instructions for roasting your own bell peppers are on here.

 

1 large roasted red bell pepper (see here), or 1 (6-ounce) jar, well drained and blotted dry

1 (6-ounce) jar marinated artichoke hearts, well drained and blotted dry

¼ cup pitted kalamata olives, halved

2 tablespoons oil-packed sun-dried tomatoes, blotted dry

2 tablespoons capers, drained

Salt and freshly ground black pepper

6 to 8 slices firm bread

 

Preheat the oven to 400°F. In a food processor, combine the bell pepper, artichoke hearts, olives, sun-dried tomatoes, capers, and salt and pepper to taste. Pulse until well combined and finely minced, but not pureed. Transfer to a bowl and set aside.

 

Use a knife or pastry cutter to cut the bread into bite-size shapes and arrange in a single layer on baking sheets. Bake until toasted on both sides, turning once, about 10 minutes total. Or, you can toast the bread slices in a toaster and then cut them afterward. To serve, spread the tapenade onto the toasted bread and serve immediately.

chickpea and spinach–artichoke crostini

serves 6

Made with a few pantry ingredients, this terrific appetizer takes only minutes to prepare. The creamy and piquant topping, made with chickpeas, artichokes, and sun-dried tomatoes, is positively addictive served on toasted ciabatta bread slices. In addition to crostini, the topping can also be spread onto wrap sandwiches or served as a dip with crackers.

 

2 to 3 cloves garlic, crushed

2 cups packed baby spinach or arugula

1½ cups home-cooked chickpeas, or 1 (15-ounce) can, drained and rinsed

1 (6-ounce) jar marinated artichoke hearts, drained

¼ cup oil-packed sun-dried tomatoes, drained and chopped

¼ cup coarsely chopped fresh basil

2 tablespoons freshly squeezed lemon juice

1 tablespoon olive oil

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

1 loaf ciabatta bread, cut into ½-inch thick slices

Ground fennel seed (optional)

1 basil sprig, for garnish

 

Preheat the oven to 400°F. In a food processor, mince the garlic with the spinach. Add the chickpeas, artichokes, tomatoes, basil, lemon juice, oil, salt, and pepper. Process until almost smooth. Add up to 2 tablespoons of water if the mixture seems dry, then pulse to combine. Taste and adjust the seasoning.

 

Arrange the bread slices in a single layer on a baking sheet. Bake until golden brown, about 5 minutes.

 

Serve at room temperature, or warm to bring out the flavors. To warm the topping, microwave for 1 minute or heat in a small saucepan over low heat, then transfer to a bowl. When ready to serve, sprinkle with fennel, if using, and top with the sprig of basil. Spread the topping onto the toasted bread and serve.