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Spring meets fall in a pumpkin hummus plate

Pumpkin hummus with spring vegetables bridges the seasons.
Pumpkin hummus with spring vegetables bridges the seasons. Jennifer Lover

Ann Allen of Lake Wylie, who is the copy editor for most of The Observer’s food stories, visited “a wonderful little restaurant in Fort Mill, S.C., called Local Dish,” where she tried the sweet and savory Pumpkin Hummus. She wondered if chef Anthony Legatie would be willing to share the recipe. I ventured across the border to find out.

I loved the idea of pumpkin, a traditionally fall flavor, melding with the abundance of spring vegetables available at farmers markets around the city right now. I’m also a fan of how quick and easy hummus is to make. Keep canned chickpeas on hand and you can have it on the table in 10 minutes.

Owner John Colwell let me know they rotate the flavors of their hummus every few months. The pumpkin flavor isn’t currently on the menu. Right now, it’s a black-eyed pea variation. Lucky for you, this column is a two-for-one. Chef Legatie was happy to share how to create that version as well.

The basic ingredients stay the same. Just swap the pumpkin puree for 1 cup of cooked black-eyed peas (he uses dried peas cooked in beef stock), omit the honey and switch out the spices for 1 tablespoon smoked paprika, 1 tablespoon blackening seasoning, 1 1/2 teaspoons chili powder, 1 teaspoon cumin, plus salt to taste.

Next month, Legatie will feature a version with roasted poblano peppers. I’ll be looking forward to it.

Are you looking for a recipe from a Charlotte-area restaurant? Send your request to Jennifer Lover, or on Instagram (@jenniferlover). Please include your name, why you like the recipe, the area where you live and the restaurant’s location. Lover is a creative director, stylist and cook who lives in Charlotte.

Local Dish

217 Main St., Fort Mill, S.C.; 803-547-2201.

Local Dish’s Pumpkin Hummus

2 (15-ounce) cans chickpeas (also called garbanzo beans), rinsed and drained

1 cup pumpkin puree

1 cup extra-virgin olive oil

1/4 cup honey

2 tablespoons tahini (sesame seed paste)

1 clove garlic, minced

1 tablespoon lemon juice

1 tablespoon cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon kosher salt (or to taste)

1/2 teaspoon allspice

1/2 teaspoon ground cloves

Drain and rinse the chickpeas in a colander, then place them into the bowl of a food processor along with the other ingredients. Process for 2 to 3 minutes, until smooth, stopping to scrape the sides of the bowl as needed.

If the consistency is thicker than you’d like, add additional olive oil. Adjust seasonings to taste. Serve with pita chips, toasted bread or cut-up spring vegetables.

May be refrigerated for up to a week in a sealed container.

Yield: About 4 cups.