Super Starts Here.

Pumpkin Hummus

on October 22, 2012

Halloween is a little over a week away so why not start celebrating early with a great afternoon snack.  Pumpkin hummus provides a new spin on  traditional favorite and makes the perfect compliment to those veggies we all try to get the kids to eat!!

Pumpkin Hummus

1 cup chickpeas, cooked (or canned)
3/4 cup pureed pumpkin (or canned)
1-2 cloves of garlic, minced
3 tablespoons tahini (sesame paste)
3 tablespoons extra virgin olive oil
2 tablespoons water (possibly more to adjust for consistency)
juice from 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 curry powder (optional)
freshly ground black pepper
Garnishes: additional chickpeas, a splash of olive oil, parsley, cilantro, black olives, roasted pumpkin seeds, pine nuts
serving ideas: pita bread, crusty fresh bread, crackers, rice cakes, fresh vegetables such as carrot sticks, celery, cauliflower and broccoli florets, cucumber sticks, jicama, apple slices.


1.  Soak, drain and cook dried chickpeas until soft (or drain canned chickpeas*)
2.  Roast pumpkin or other winter squash (or open a can of pumpkin*)
3.  In a blender or food processor, puree pumpkin, add chickpeas, tahini, lemon juice, olive oil, salt, pepper and spices until smooth. Adjust consistency with olive oil and/or water.
4.  Spoon over to a plate, pressing down slightly. Garnish as you like with olive oil, olives, chickpeas, fresh green herbs, roasted pumpkin seeds, ground spices, etc.



One response to “Pumpkin Hummus

  1. […] Pumpkin Hummus – A delicious and protein-packed alternative to hum-drum dip […]

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