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
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!
Just made it (halfed the receipe). I too am having to let the flavors mingle for the 2 hours indicated in the receipe before I cast my final vote. I also used my vitamix. I had to add liquid to get the blades moving. Next time I won't drain the chickpeas.
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
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
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.
Wonderful! I made it for our (Canadian) Thanksgiving dinner and served with crudites. I followed the creator RedHedd's suggested modifications. Definitely has a bite with 1/2 tsp of cayenne. One idea is if you make your own tahini (I did) in the food processor, then you can make the hummus right after without washing out the food processor - two birds with one stone.
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.
I absolutely love this recipe! I made it exactly as written and found it perfect! I made it for a group of friends and everyone wanted the recipe. I am picky when it comes to "good" hummus and this recipe is a keeper.
* 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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