Pumpkin Hummus
This pumpkin hummus is a deliciously unique twist on a classic dip, combining the creaminess of chickpeas with the rich flavors of pumpkin and warm spices.
Patricia Hertz, registered dietitian with the Center for Fitness & Health at Adventist HealthCare Shady Grove Medical Center, suggested this festive treat as a wonderful, nutritious option for your holiday gatherings. Serve it alongside fresh veggies or pita chips for a festive appetizer that captures the spirit of fall.
Recipe Card
Ingredients
- 1 ¾ cups of dry garbanzo beans
- Can of pumpkin puree (15 ounces)
- 5 fluid ounces of lemon juice
- ⅓ cup of extra-virgin olive oil
- ½ cup of tahini paste
- 3 cloves of minced garlic
- ½ teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of ground allspice
- Salt (as needed to taste)
Instructions
- Bring the water and garbanzo beans to a boil over high heat.
- Once boiling, turn off the heat and cover. Let stand 1 hour. Drain and rinse before using.
- Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until the garbanzo beans are tender (typically 1.5 to 2 hours).
- Once cooked, refrigerate until the beans and liquid are cold.
- Drain the garbanzo beans, reserving the cooking liquid.
- Place the beans and 1/2 cup of the reserved cooking liquid into a blender and puree until a smooth paste forms.
- Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg and allspice.
- Cover and puree again until smooth.
- Use additional cooking liquid as needed to achieve a smooth consistency.
- Season to taste with salt.
- Serve with fresh veggies or pita chips and enjoy!
Nutrition
20 Servings Per Recipe
- Calories 143
- 8g Fat
- 15g Carbs
- 5g Protein
*Note: Nutrition facts may vary depending on optional ingredients used, brand variation and food preparation.
Source: AllRecipes
