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Savory Pumpkin Hummus

4

135 min

Savory Pumpkin Hummus

Savory Pumpkin Hummus Photo 1

Time

135 min

Serving

16 persons

Calories

81

Rating

4.00★ (50)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • lemon juice: 2 Tbsp
  • tahini: 2 Tbsp
  • garlic: 3 clove
  • salt: 0.75 tsp
  • garbanzo beans: 2 cans (15 ounce cans, drained)
  • extra-virgin olive oil: 2 tsp
  • pumpkin puree: 1 can (15 ounce can)
  • ground cumin: 1 tsp
  • cayenne pepper: 0.5 tsp
  • pumpkin seed kernels: 0.25 cup (to taste, toasted)
  • pinch paprika: 1 piece

Metric Conversion

Stages of cooking

Savory Pumpkin Hummus Photo 21
Savory Pumpkin Hummus Photo 32
  1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
    Savory Pumpkin Hummus Photo 2
  2. Fold pumpkin seeds into hummus; garnish with paprika.
    Savory Pumpkin Hummus Photo 3

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