WINE & FOOD AFFAIR RECIPES

Appetizers

Smoky Chipotle & Roasted Pumpkin Hummus with Limerick Lane Cellars Olive Oil

A fall favorite on our Bounty Table, this creamy roasted pumpkin hummus is layered with smoky chipotle and finished with a generous drizzle of Limerick Lane Cellars Estate Olive Oil. Rich, savory and perfect for sharing, it pairs beautifully with warm bread, crisp vegetables, crackers and crostini.

Ingredients:
  • 15 oz Can drained/rinsed chickpeas
  • 1/4 c Tahini
  • 2 tbsp Limerick Lane Cellars Estate Olive Oil
  • 2 tbsp Fresh lemon juice
  • 2 whole Chipotle chiles in adobo
  • 4 minced garlic cloves Best if Roasted
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1-2 cups Roasted Pumpkin Mash to Taste Best if Roasted Fresh
  • 2 tsp Limerick Lane Estate Olive Oil To Drizzle
  • 1 hanfdul Roasted Pumpkin Seeds Best if Fresh Roasted
Section Directions:
Step 1: Roasted Pumpkin:

Using a sharp butchers knife, slice a medium sized pumpkin (4-6lbs) in half, starting at the stem, slicing downwards. 

Scoop the seeds out with a spoon, and place into cool water for easy separation.

Coat the pumpkin + 4 cloves of garlic with Limerick Lane olive oil and kosher salt.  Place the pumpkin flesh side down with 2 garlic cloves per half (skin on, coated in oil and salt) in the cavity. Roast at 325 for 2 hrs

While the pumpkin is roasting: drain, separate, and dry the seeds for roasting.  
Roast seeds at 325 for 15-30 minutes.  Sprinkle with kosher salt. 

Allow pumpkin to cool, then mash into 1-2 cups.  

Step 2: Prepare chickpeas 
Rinse and drain 1 x 15oz can of chickpeas

Step 3 Prepare Tahini: 
While the pumpkin is roasting. 
Lightly toast 1/4c of sesame seeds in a pan over medium- low heat until lightly browned. 3-5 minutes.  

With a mortal and pestle ground sesame seeds to a coarse meal.