Pumpkin Hummus Pizzas

Friday Potluck -
Our mom's group is having a Pumpkin Potluck on Friday. I tried to scroung up a pumpkin recipe that is not a dessert, and I came upon this recipe for Pumkin Hummus Pizzas on Allrecipes.com and thought I'd give it a try. Not sure if I'm going to make my own pumkin hummus, or just buy plain and stir in pumpkin and seasonings, but I'll post the recipe for both ways.

Ingredients:

1/4 cup olive oil, or as needed
2 pounds onions, thinly sliced
3 tablespoons brown sugar
1/3 cup balsamic vinegar
1/2 pound bacon
10 pieces flatbread
5 cups pumpkin hummus
3 Granny Smith apples - peeled, cored and cut into matchsticks
5 cups shredded fontina cheese


Heat the olive oil in a large saucepan over medium heat. Add the onions; cook and stir until they turn soft and begin to turn golden brown, about 10 minutes. Stir in the brown sugar, and continue cooking and stirring until the onions are deep brown, about 10 minutes more. Pour in the balsamic vinegar, and simmer until the vinegar has reduced and become syrupy.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate then crumble and set aside.
Preheat an oven to 375 degrees F (190 degrees C).
To assemble the pizzas, spread each piece of lavash with 1/2 cup of pumpkin hummus and place onto a baking sheet. Sprinkle with about 1/4 cup of the caramelized onions. Top with some of the apple and crumbled bacon. Finally, sprinkle with 1/2 cup of fontina cheese.
Bake in the preheated oven until the pizza is hot and the cheese is bubbly and golden brown, about 10 minutes.

Pumpkin Hummus

Ingredients:

1 3/4 cups dry garbanzo beans (or 2 cans)
1 (15 ounce) can pumpkin puree
5 fluid ounces lemon juice
1/3 cup extra-virgin olive oil
1/2 cup tahini paste
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
salt to taste


Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold. (**You can skip all this and use equal amounts of canned beans, if you'd like)Drain the garbanzo beans, reserving the cooking liquid. Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt.

If you'd like to do it the cheater way:

32 oz plain pre-made hummus
1 15oz can pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice

Stir together to combine

Feedback:
Well, we had an unexpected funeral come up today, so I didn't get to go to the potluck. But I still had all of the ingredients, so I assembled the pizzas early and took them to my friends house for her to share at the potluck. From what I hear, they were good! I didn't get to try them (or any of the other yummy pumpkin stuff!). Next time!