Reviewed: Dec. 3, 2010

My first experience with homemade hummus (and already looking forward to making it again). We added the extra spices so our hummus definitely had a kick though I didn’t really think it tasted strongly of pumpkin. It’s really important to make sure you have blended the beans to a puree – my boyfriend didn’t quite get there the first time and the consistency was terrible. We added back in a significant amount of the water/liquid and finally got it to the correct consistency. Don’t forget to add salt at the end! I’m not a huge salt person but it definitely needs it (unless you are eating it with salted pita chips). Also – it makes a huge serving (possibly the equivalent of two large tubs of hummus or something along those lines).

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Reviewer:

erincooks

Reviewed: Nov. 25, 2010

Execllent! I was very skeptical, but this turned out to be great t serve as an appetizer for Thanksgiving.

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3 users found this review helpful

Reviewer:

Shawna

Reviewed: Aug. 23, 2010

I did not care for this recipe mostly because of the cinnamon, nutmeg, and allspice. I enjoy more traditional flavors for hummus. Not sure if I will try this again.

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Reviewer:

CookinCrazyPam49

Cooking Level: Expert

Living In: Cranberry Twp, Pennsylvania, USA

Reviewed: Dec. 10, 2009

This was good hummus, but I think I prefer other flavors. It wasn't a big hit at the Halloween party. Maybe I should have labelled it...

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2 users found this review helpful

Reviewer:

karen

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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Reviewer:

LLIIZZZ07

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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Reviewer:

Paleo

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

Living In: Louisville, Kentucky, USA

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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12 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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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Reviewer:

kerkstr4

Cooking Level: Expert

Home Town: Scottville, Michigan, USA

Living In: Detroit, Michigan, USA

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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2 users found this review helpful