Pumpkin Hummus

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 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 hummus. This recipe makes about 2 cups.

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.

Enjoy this low calorie, healthy, vegan, and gluten free alternative to Ranch Dip.

Here’s a close up view of the texture of this delectable Pumpkin Hummus.

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 garbanzo beans in blender.

Add lemon juice.

Add pumpkin.

Add tahini (sesame paste).

Add olive oil.

Add ground cumin, chili powder, Kosher salt, and pepper.

Add tamari.

Remove garlic cloves from bulb. Peel each individual clove removing the skin. Add to blender.

Here the roasted garlic has been added to the blender.

Here’s a picture of the hummus after being blended in the blender.

Such a delicious appetizer. 

This dip goes well with any fresh veggie.

Here’s a close up look at my plate.

Here’s another close up view of this tasty recipe.

Here’s the recipe.

PUMPKIN HUMMUS

(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. Place in blender. 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.

 

Veggie Suggestions: broccoli, cauliflower, zucchini, yellow squash, baby carrots or carrot chips, radishes, grape tomatoes, mini bell peppers, or bell peppers, cucumbers, sugar snap peas, jicama, beets, or pita chips.

Here’s another look at this healthy, vegan appetizer or snack.

Here’s my plate!

If you want to have this lip-smacking snack at other times of the year besides the holidays you’ll have to stock up on pumpkin since it is usually only carried in grocery stores from September to January or so.

Try some!

 

You may also like this recipe:

Simply Delicious Homemade Hummus

 

 

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10 Responses to “Pumpkin Hummus”

  1. March 20, 2013 at 3:05 pm #

    Another great-sounding hummus recipe! :)

    • March 21, 2013 at 10:18 am #

      This one was out of this world! :-)

  2. November 1, 2012 at 8:13 pm #

    Never seen pumpkin hummus before, but I like it!

    • November 1, 2012 at 8:28 pm #

      It was soooooo fabulous. I loved this stuff – will definitely make it again!

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