Pumpkin Hummus

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Pumpkin Hummus

 

I had a bit more fresh pumpkin puree leftover from all my pumpkin creations, so I thought this sounded like another delicious and savory way to enjoy fresh pumpkin. I have to say, I am pretty excited about how this came together. The pumpkin flavor is subtle and it doesn’t overpower, but it is there and it is delicious. The nutmeg compliments it perfectly and the hint of spicy heat is perfect. Add as much or as little of the pepper blend as you like, I prefer a spicier hummus myself, but if you don’t like heat, dial it back a little. The toasted hulled pumpkin seeds on top are a must, they bring a nuttiness that just finished it off nicely. I think this would be just as nice with a butternut squash puree as well, I may have to try that next. I’ve been enjoying this on organic corn tortilla chips, but it would be great on veggies or even a sandwich.

Pumpkin Hummus
Makes about 3 cups

2 cans (15.5 ounces each) organic garbanzo beans
1/3 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1 1/4 teaspoons coarse or kosher salt
1 T olive oil
1 cup fresh pumpkin puree
1/2 teaspoon ground nutmeg
1/2 – 1 teaspoon cayenne pepper and black pepper blend (I love Penzeys Black & Red mixture)
1/2 cup hulled pumpkin seeds, raw

Preheat your oven to 375º, place hulled pumpkin seeds in a single layer on a baking sheet. Bake 7-10 minutes or until golden brown and toasted, stir occasionally. Set aside to cool.

Rinse and drain 2 cans of chickpeas, reserve 1/4 cup liquid. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh squeezed lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, pumpkin, nutmeg, cayenne and 1 1/4 teaspoons coarse salt. Process until smooth. I drizzle in just a bit of olive oil while its processing, it makes it even smoother and gives it a bit of a better taste. Taste the hummus, add more seasonings to taste.

Sprinkle a bit of cayenne and/or nutmeg and toasted pumpkin seeds on top when serving. To store, refrigerate in an airtight container up to 1 week. Serve with pitas, tortilla chips, crackers, raw veggies, on a sandwich and more.

7 Responses

  1. Tamara says:

    Oh, thanks for sharing! I’ve been seeking new recipes that use pumpkin! I can’t wait to try this.

  2. Tes says:

    What a great idea of using pumpkin as a hummus…. this really let my imagination run wild. I will have to try this soon 🙂

  3. Cat says:

    Hi Beth, WOW! Love the idea of pumpkin hummus! I have just been diagnosed with gluten and lactose intolerances and am finding your website an absolute gem! It has really given me the confidence to explore new tastes and ideas, without being bored! I love ALL of your posts. Thanks heaps. You are a lifesaver!
    Cheers
    Cat =’.’= (from Downunder)

  4. Diana says:

    Double feature this weekend. I made a socca last night (loved it) and the pumpkin hummus tonight. The hummus is amazing!! I used canned pumpkin, but made it with dry beans (for some reason I dislike canned garbanzos) and tahini from scratch. Sooo happy — thank you!

    • tastyyummies says:

      Hi Diana, thanks for stopping by and trying out my recipes. I am so glad you enjoyed both the socca and the hummus. Have a lovely day!

  5. Joanne says:

    My brother grows pumpkins and gave us some pie pumpkins. Tried roasting one and so trying all sorts of things pumpkin-y. Just made the pumpkin hummus and we LOVE it! Very original. Great idea and thanks for sharing it with us all. Trying the pumpkin oatmeal raisin cookies shortly…

  6. Alyssa says:

    Hi Beth,

    Just made this and love it! I put it in an air-tight container in the fridge and was just wondering how long it will keep?

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