Cutting back on food waste and trying to eat more meatless meals this year. Thanks to some leftover hummus we can now add a new full of flavor healthy Pumpkin and Chipotle White Bean Hummus Dumplings to our list!!
Have you ever made too much hummus? I know what you’re thinking, “Is there such a thing,” and yes, I am sorry to disappoint but there is. So, what does one do when they need to use up the hummus? How about making some hummus dumplings?
Part of my new year’s goals is to have more meatless meal in my diet. No folks, it is not because I am on a diet or the whole cruelty to animal’s thing. It is more so, the older I get for some reason my body has a hard time digesting meat. As a bonus, however, I have been reading that by eating less meat my cardiovascular health along with mental health may improve.
One part of going meatless is making sure you get enough protein. But!! The truth is here in American Protein Deficiency by its self is an unknown thing. The truth is a human only needs .8 grams of protein per kilogram of body weight. To put this in perspective if you weighed 200 pounds you only need 70 grams of protein, therefore we are getting plenty.
Beans are an amazing source of protein, which is why I like hummus so much. Just this past year I have fallen in love with white bean hummus over traditional garbanzo bean hummus because it is smoother and not so gritty.
With that being said, I always seem to make too much hummus every time I make it. Yes, it is a healthy alternative to a sandwich spread, dips, or even sauces, but let’s face it those get old quick. So after our pre-Thanksgiving feast this year, I realized I still had about half of the pumpkin and chipotle white bean hummus left. “Now what?” I thought.
Honestly, the thought of making a hummus dumplings did not hit me until I was making sweet potato gnocchi. I started to think, “Would it be possible… some sort of pasta or gnocchi with the leftover white bean hummus?”
So, I gave it a whirl. Added some flour and an egg. It was hard to get a good texture to roll it out. When I did it was too dry, like eating cotton. So, I decided to keep them sticky to the point they were hard to mold, but I could roll into a ball, then I boiled them in some salt water. Because of the egg, they did grow a little while cooking, so I decided to cut them in half to make them a more manageable size.
Now we need a sauce to go with these hummus dumplings. Chipotle reminds me of tacos so what better to go with the spiciness than some cheddar cheese. Applewood smoked to be exact because of the season, I was in a festive mood!! I whipped up the sauce just like I would an alfredo sauce.
When sauce as slightly thickened go ahead and toss in the half white bean hummus balls, coat, and serve. Now you have a delightful, filling, heartwarming, meatless meal, Pumpkin and Chipotle White Bean Hummus Dumplings in a Smoked Applewood Cheddar Sauce.
All that is left is for you to grab yourself a drink, put on some good music, and get cookin’!!
An indulgent 55-minute meal. slightly spicy seasonal vegetarian white bean chipotle pumpkin dumpling smother in a savory creamy applewood smoked cheddar sauce.
- 2 Cups White bean chipotle pumpkin hummus
- 1 Egg
- 1 1/4 Cups All-purpose flour, plus 1/4 cup for the working surface
- 1 tbsp Unsalted butter
- 1 tbsp All-purpose flour
- 2 Cups Almond milk
- 1 tsp Salt
- 1/4 tsp Freshly ground pepper
- 4 oz Applewood Smoked Cheddar Cheese Shredded
- 2 oz White Cheddar Cheese Shredded
In a large mixing bowl, beat the White Bean Chipotle Pumpkin Hummus and the egg together until it is fully combined. Add the flour, 1/2 cup at a time until soft dough forms. Lightly flour a work surface, and lightly knead dough (only 2-4 times till it is easy to handle). Roll dough into quarter size round balls. Transfer the balls to a large baking sheet.
Meanwhile, bring a large pot of salt water to a boil over high heat. Divide the balls into 3 batches. Add 1 batch at a time to the boiling water until balls float to the top and are tender but still firm to the bite. Stir occasionally, they take about 5 to 6 minutes to make! Drain the balls using a slotted spoon and set aside onto a baking sheet. Tent with foil to keep warm and continue with the remaining balls.
Slice all the balls in half.
In a large saute pan over medium heat, melt butter. Once butter is melted, add the all purpose flour, cook for 1 minutes. Carefully, whisk in the almond milk allow to cook for 2 minutes until the sauce starts to thicken. Stir in the Applewood smoked cheddar, white cheddar, salt, and pepper, until cheese is melted. Toss the cooked dumplings with the creamy sauce. Transfer to a serving dish and immediately.