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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2 (15 ounce) cans
garbanzo beans, drained
extra-virgin olive oil
1 (15 ounce) can
toasted pumpkin seed kernels, or more to taste
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
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!
At first thought it was a bit unusual, but decided to give it a try and was pleasantly surprised with the results. Everyone of my guests absolutely loved it. I would love to modify it so it would eliminate the nut factor in the recipe so my other friends that have nut allergies can enjoy it as well.
Made this to take to Thanksgiving, followed the recipe with the adjustments RedHedd had posted in a review/comment. It was a big hit. The pumpkin taste is not at all overpowering, and the seasoning was flavorful without being too spicy. My husband and daughter are big hummus fans, and definitely gave thumbs up to this recipe. It was our first time making our own hummus, and it came out perfectly. We will definitely make this again.
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
I am not a fan of hummus but I received an assignment to provide refreshments for an upcoming Christmas event and this recipe caught my eye. I followed RedHedd's updated suggestion and used 1 cup of pumpkin and 1 can of Garbanzo beans, increased the oil to 2 Tbsp. and kept everything else the same. Wow this was awesome I made pita chips also from this site and served them to my family for their opinion....All said 5 star even my kids. I am confident when I make this for 300 people next month it will be a HIT....Thanks RedHedd for sharing:)
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Pumpkin Hummus
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 28
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