Pumpkin Hummus is sensational. 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 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.
When I originally posted this recipe in October 2012, I was still using an iPhone 3 for a camera. The pictures were a little on the grainy and blurry side. Besides all that they just aren’t as clear as when you take photos with a better camera. I’ve been systematically going back through all my first year blog recipes so I can retake the pictures and Pumpkin Hummus came up on the menu last week (January 2016). A friend from our Sunday school class and I get together every couple of weeks and we share lunch at her office and then power walk out behind her office building. Last week I brought a batch of this hummus and some herb-roasted turkey slices and sliced avocado for lunch. She loved it, and as I was headed up to north Plano after our lunch, I left all the leftovers with her so she could have it for lunches the next few days or share it with other employees. Pumpkin Hummus is amazing. I hope you give it a try.
Pumpkin Hummus is amazing.
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.
I used these are the ingredients.
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, salt, pepper, tamari soy sauce (this has less sodium so it doesn’t spike the hummus with too strong of a salty taste.)
After baking, remove garlic cloves from bulb. Peel each individual clove removing the skin.
Add roasted garlic to blender.
Blend hummus ingredients in blender or food processor until smooth. If necessary, add a little water while processing.
Serve Pumpkin Hummus with the veggies of your choice.
This recipe makes about 2 cups. Enjoy this low calorie, healthy, vegan, and gluten free alternative to Ranch Dip.
Pumpkin Hummus is a great appetizer to serve for tailgating parties!
We loved the flavor of this hummus.
Here’s the recipe.
(Recipe inspired from Tina Danze, The Dallas Morning News, October 24, 2012)
- 15-oz. can garbanzo beans, rinsed and drained (reserve liquid)
- 1 whole garlic bulb, top cut off and roasted
- 3 tbsp. lemon juice
- 15-oz. canned pumpkin
- 1 ½-2 tbsp. tahini (sesame paste)
- 2 tbsp. olive oil
- 1 tsp. cumin
- ¾ tsp. chili powder
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tsp. tamari gluten-free soy sauce
- about ⅛ cup water, or reserved garbanzo bean liquid, if necessary to puree
- 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.
- You may also have to add the water in order for the hummus to process.
- 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.
I served Pumpkin Hummus with grape tomatoes, cucumber slices, broccoli florets, baby carrots and bell pepper strips.
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