A made-from-scratch hummus laced with canned pumpkin is the perfect topping for these cute canapés, which sport green capers for stems.
Pumpkin Hummus Canapés
Makes 12
Ingredients
- 4 slices honey wheat sandwich bread, frozen
- ½ cup olive oil, divided
- ½ cup drained and rinsed garbanzo beans
- ¾ cup canned pumpkin
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon fine sea salt
- ¾ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon sesame oil
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- Garnish: green capers
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Using a 2½-inch pumpkin-shaped cutter, cut 2 pumpkin shapes from each frozen bread slice, avoiding crusts. Place pumpkin shapes on prepared baking sheet. Using a pastry brush, brush ¼ cup olive oil in an even layer onto pumpkin shapes.
- Bake pumpkin shapes for 5 minutes, rotate baking sheet, and bake until pumpkin shapes are golden brown and toasted, approximately 5 minutes more. Let cool completely on baking sheet.
- In the bowl of a food processor, combine garbanzo beans, pumpkin, tahini, lemon juice, salt, cumin, paprika, sesame oil, garlic powder, and black pepper; process until smooth. With processor running, gradually add remaining ¼ cup olive oil in a slow, steady stream until fully combined.
- Top each toasted pumpkin shape with 1 to 2 tablespoons pumpkin hummus, spreading to fit the contours of pumpkin shapes and rounding tops to give a 3D effect. Using a wooden pick or skewer, make lines in hummus to resemble a pumpkin.
- Garnish with green capers for leaves, if desired.
Notes
MAKE-AHEAD TIPS: Hummus can be made up to 3 days in advance, placed in an airtight container, and refrigerated until needed. Bread shapes can be cut out and stored in an airtight container a day in advance or frozen for up to a month. Toast just before using.
