Reviewed: Nov. 21, 2009

I thought it was good, but I'm not sure it's something I would make again. I like other flavors of hummus better. I'm pretty picky about hummus though.

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LLIIZZZ07

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Reviewed: Nov. 11, 2009

I made this for Halloween in an attempt to add a fall flavor to my favorite dip. I love hummus, but I was unimpressed by the pumpkin flavor.

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Paleo

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

YUM! I was skeptical, but I had some leftover roasted pumpkin and the reviews won me over. I couldn't stop eating this! Aside from using fresh pumpkin, the only change I made was to use two cans of chickpeas. The best way I can describe the flavor is like a savory eggnog (weird, I know). And the texture is so smooth and creamy--the smoothest I've ever made. Absolutely wonderful!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Sep. 19, 2009

I love anything with pumpkin in it but I was a little skeptical about this. I cut the recipe in half and used a 29 ounce can of chickpeas. That seemed to be a good ratio because it tastes excellent. My husband loves it too and he tends to dislike things that are nontraditional.

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kerkstr4

Cooking Level: Expert

Home Town: Scottville, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Mar. 29, 2009

Followed the recommendation by "bgoat" by adding the other cumin, paprika and cayenne pepper. However, I would reduce the cayenne pepper by half. It was very tasty. My husband and 19 month old loved it, but my 3.5 year old was not very fond of it.

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llrobins

Cooking Level: Intermediate

Living In: Etobicoke, Ontario, Canada

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Reviewed: Feb. 1, 2009

We enjoyed the taste combinations! The pumpkin with it's spicy aromas and the garbanzo/tahini hummus go together well!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jan. 31, 2009

OK I agree. This is very good for the season and so easy. Everyone is impressed.

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daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 11, 2008

This is a great recipe. I incresed the spice to 3/4 tsp each and added a considerable amount of cayenne pepper. With these modifications, this is the best hummus I've ever had. I love the pumpkin flavor. I've made this twice in the past three months. The second time I doubled the recipe. Even without doubling, it makes a lot. However, it freezes very well. SOOOO much better than store bought hummus.

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MrsDesh

Cooking Level: Intermediate

Home Town: Gate City, Virginia, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Dec. 8, 2008

Okay, so the taste was pretty good. I took others' suggestions and added cumin...pretty good but not sure if it was necessary. My only complaint is that this was a complete mess! I don't know why but this made enough to feed an army! All of the ingredients were overflowing in the blender. It was not exactly what I had in mind. If I make it again (*doubtful), I will definitely scale it back quite a bit.

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Kristin

Cooking Level: Beginning

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Reviewed: Dec. 5, 2008

Good stuff--lots of different flavors to focus on with each bite. Don't forget the salt like I did though! It does make a difference.

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happiestmama

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Oregon City, Oregon, USA

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Reviewed: Nov. 13, 2008

This is a real winner--my boyfriend and I loved it. And it's so easy to make, too.

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Rachel K

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

Very good, everyone liked it. I added cumin for a little more flavor.

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quarter

Cooking Level: Intermediate

Home Town: Lakewood, Colorado, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 1, 2008

This pumpkin hummus was great! I made this recipe as is, but I added quite a bit more pumpkin so there would be a stronger pumpkin flavor. I took this to a Halloween party last night, and everyone loved it!

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TYKE99

Cooking Level: Intermediate

Living In: Reeders, Pennsylvania, USA

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Reviewed: Oct. 31, 2008

I love that there is a healthy alternative for holiday food. I made this hummus for a Halloween potluck. As is, it is a neat mixture between sweet and savory. I will also try it with the cayenne, paprika, and cumin as recommended to see if it turns out differently. I did add about a teaspoon of salt in order to bring out the other flavors.

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CertifiedMoxie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 24, 2008

This recipe was pretty good, definatley not for the safety-food crowd. I left out the tahini and lemon.I would add the lemon next time. It was really great on pita chips, pumkin dinner rolls, and unsalted seed crackers.

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StephanieLyn

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

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Reviewed: Oct. 19, 2008

This recipe turned out very good after a couple of modifications. I added 1 tsp of cayane pepper, 1/4 tsp paparika and a 1/2 tsp of cumin to give it more of a kick. I also used canned garbanzo beans, drained. It didn't need the extra liquid. Next time I would reduce the lemon juice to juice of 1 lemon. It was a bit too tart and I didn't even add the 5 oz. My 8 and 5 year olds liked this too.

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