Sep 29, 2011
Fall is a wonderful time for having friends over. The Pumpkin Hummus recipes below make for wonderful appetizers. I have tried the first and it’s a keeper. I added recipe #2 for those who are not fans of garbanzo beans. Give it a try and let us know the results. It’s fun to serve the hummus in a small freshly carved out pumpkin with homemade pita chips (recipe for pita chips below – I like to spray my pita chips with olive oil and sprinkle with italian seasonings).
Recipe #1 (from Allrecipes.com)
- 1 3/4 cups dry garbanzo beans
- 1 (15 ounce) can pumpkin puree
- 5 fluid ounces lemon juice (fresh lemons are the best)
- 1/3 cup extra-virgin olive oil
- 1/2 cup tahini paste
- 3 cloves garlic, minced (you might want less depending on your love of garlic)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- salt to taste
- Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
- Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold.
- Drain the garbanzo beans, reserving the cooking liquid. Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt.
Recipe #2 (from Cooking Light Magazine)
Pumpkin Hummus and Pita Chips Recipe
(no garbanzo beans are used in this recipe for a little something different from the usual hummus)
6 (6-inch) pitas, each cut into 8 wedges
2 tablespoons tahini*
2 tablespoons fresh-squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin puree
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkin seed kernels, toasted (optional)
* Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and specialty stores.
Preheat oven to 425 degrees F.
Place pita wedges on baking sheets; coat with cooking spray. Bake at 425 degrees for 6 minutes or until toasted. Remove from oven and set aside.
Place tahini, lemon juice, cumin, olive oil, salt, red pepper, pumpkin puree, garlic in a food processor or blender, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkin seed kernels, if desired. Serve with pita wedges.
NOTE: Can be prepare up to a day ahead and refrigerate.
Makes about 2 cups.