Oh, my! If I thought the “Simply Delicious Homemade Hummus” recipe was fantastic, words can’t even express how wonderful this recipe was. What a fabulous appetizer. It’s great for after school snack for your kids, for parties and potlucks, and even a great snack to take to work. It’s healthy, low calorie, gluten and dairy free, and vegan. It’s a great way to get ME (let alone my kids) to eat more fresh veggies.
I am indebted to Tina Danze and The Dallas Morning News, for sharing a fabulous pumpkin section in the newspaper this week. I’ve changed the recipe a bit because I wanted to use roasted garlic instead of fresh. I added Tamari sauce which isn’t included in the original recipe. I also increased the seasonings. The end result is spectacular. If you make it, I’m sure you’ll agree.
Here’s a look at this delicious Pumpkin Hummus. This recipe makes about 2 cups. Enjoy this low calorie, healthy, vegan, and gluten free alternative to Ranch Dip.
Serve Pumpkin Hummus with a wide array of veggies. This is a very healthy snack alternative to chips, granola bars, and other unhealthy snacks that are filled with sugar, high fructose corn syrup, hydrogenated oils, MSG, and other preservatives and fillers.
Here’s what I did.
These are the ingredients I used.
Cut the top off the bulb of garlic and roast in oven or toaster oven at 350 for about 30 minutes.
Rinse and drain garbanzo beans. Place beans on a plate and mash with a fork.
Place mashed garbanzo beans in blender. Add lemon juice, pumpkin, tahini (sesame paste), olive oil, ground cumin, chili powder, Kosher salt, pepper, tamari soy sauce (this has less sodium so it doesn’t spike the hummus with too strong of a salty taste.) Remove garlic cloves from bulb. Peel each individual clove removing the skin. Add to blender.
Blend hummus ingredients in blender or food processor until smooth.
Serve Pumpkin Hummus with the veggies of your choice.
Here’s the recipe.
(Recipe adapted from Tina Danze, The Dallas Morning News, October 24, 2012)
- 15-oz. can garbanzo beans, rinsed and drained
- 1 whole garlic bulb, top cut off and roasted
- 3 tbsp. lemon juice
- 1 ½ cups canned pumpkin
- 1 ½-2 tbsp. tahini (sesame paste)
- 2 tbsp. olive oil
- 1 tsp. cumin
- ¾ tsp. chili powder
- 1 tsp. Kosher salt
- ½ tsp. black pepper
- 1 tsp. tamari gluten-free soy sauce
- Cut top of garlic bulb to expose the top parts of the garlic.
- Place in 350° oven or toaster oven for about 30 minutes.
- Meanwhile, drain and rinse garbanzo beans.
- Mash beans with a fork.
- Place in blender or food processor.
- Add lemon juice, pumpkin, tahini, olive oil, cumin, chili powder, salt, pepper, and tamari.
- Once garlic is roasted, peel off skin and add roasted garlic to blender.
- Pulse and blend until thoroughly mixed.
- You may have to stop and stir 3 or 4 times to make sure all of the ingredients are blended.
- Serve with vegetables of your choice.
- Makes about 2 cups hummus.
Preparation time does not include time required to roast garlic.
Pumpkin Hummus is a healthy, low calorie, gluten free and vegan appetizer or snack. It’s great for tailgating parties when you’re trying to offer lower calorie alternatives to pizza and regular tailgating fare.
Pumpkin Hummus is a great appetizer for holiday parties when pumpkin is easy to locate at your local grocers.
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