“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.” - by RedHedd
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- 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.
- Fold pumpkin seeds into hummus; garnish with paprika.
Nutrition
Amount Per Serving (16 total)
- Calories
- 81 cal
- 4%
- Fat
- 3.1 g
- 5%
- Carbs
- 11.3 g
- 4%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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..." See more"
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 pumpk..." See morein 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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