The dessert hummus craze is still going strong. Just in time for fall, we’re serving up a fabulous and unique combo – flaky malawach (pastry) crisps, creamy pumpkin pie hummus, and a light cinnamon-infused cream.
This trio of deliciousness may sound decadent, but it’s nutritious enough to fill in as a protein-packed afternoon snack, or the opening act of a gourmet dinner. There’s just a touch of sweetness to the cream and the crisps, and the pumpkin hummus is lightly touched with cinnamon so none of the flavors are too overpowering.
Malawach is an Israeli flatbread made of layers of puff pastry, and served with savory foods or sweetened with honey for a sweet snack. If you favor sweeter fare, brush your malawach wedges with maple syrup before baking. Malawach can be hard to find; you can sub with fillo dough and it will work just fine.
Pumpkin pie hummusPrint
- 1 15-ounce can pumpkin puree
- 2 15-ounce cans chickpeas
- ⅛ cup maple syrup
- ⅛ cup olive oil
- Dash fresh nutmeg
- ½ tsp salt
- ½ tsp cinnamon
- 2 8-inch round pieces frozen malawach (or Fillo) dough
- 2 cans coconut milk
- ⅓ cup powdered sugar
- ½ tsp cinnamon
- ¼ tsp dried cardamom, optional
- Puree all ingredients in food processor until smooth. Transfer to serving bowl.
- Lay dough out on parchment paper and allow to defrost for several minutes.
- Skim cream carefully from top of can, and whip with electric beaters until soft peaks form. Add powdered sugar, cinnamon and cardamom and beat one more minute. (Remaining coconut milk can be saved and used for a smoothie base within the week.)
- Preheat oven to 375°F. When dough is pliable, use a pizza cutter to cut 8 wedges from each dough circle. Transfer to parchment paper lined baking sheet and bake for 5-7 minutes, or until just golden.
- Serve wedges, hummus and cream in separate bowls and allow guests to do the dipping. Alternatively, you can place a few malawach crisps on each plate with a mound of hummus and a dollop of cream. Garnish with freshly grated nutmeg or a cinnamon stick.