Savory Pumpkin Hummus

Savory Pumpkin Hummus

8 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    2 h 15 m
RedHedd
Recipe by  RedHedd

“I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn't find plain ones) and sprinkled a bit of paprika on top to make it look nice.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
  2. Fold pumpkin seeds into hummus; garnish with paprika.

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Reviews (8)

Rate This Recipe
LindaT
6

LindaT

Nice flavor.. easy... threw it all in the food processor. Needed salt and pepper and more heat for my tastes. Will be using leftovers on chicken wraps for work lunches for the week

PatO
5

PatO

I make hummus frequently but this may be my new fav recipe. Modified to one can of beans , one cup pumpkin, and 1/4 t of cayenne because I don't like too much heat. All else the same. Even my teenager who says she doesn't like pumpkin commented that it is really good

RedHedd
3

RedHedd

I'm so flattered to see this at the top of AR's recent e-mail. I had modified the recipe even more this past weekend and it was a hit at a party. I had adjusted the ingredintes by reducing the pumpkin puree to one cup, used only one can of garbanzo beans and one tablespoon of EVOO, with the rest of the seasonings and ingredients the same as posted. It turned out FANTASTIC!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 81 cal
  • 4%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 11.3 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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