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Pumpkin Hummus

Pumpkin HummusAre you looking for a savory recipe for your Halloween party? I’ve got just the recipe to impress your guests, pumpkin hummus. This is a very nutritious alternative to all the sweet treats that dominate Halloween. Of course, you won’t be able to pass it out to the trick or treaters, but you can certainly enjoy it at your Halloween party or before going out trick or treating with your little ones. I found this cute little ghostly white pumpkin at my local grocery store, and used it to hold the hummus. I removed the pumpkin’s seeds and roasted them. Then I used them as garnish for the dip. Lightly salted pumpkin seeds paired wonderfully with the slightly sweet and smoky pumpkin hummus. I used dry garbanzo beans to make my hummus, but you can also take a short-cut and use two cans of garbanzo beans instead. Serve the pumpkin hummus with pita bread cut in wedges and vegetables for dipping.

Pumpkin Hummus Recipe

Ingredients
8 oz dry garbanzo beans
4 cups water
1 teaspoon salt
1 – 15 oz can pumpkin puree
1/4 cup tahini paste
the juice of 1 lemon
1/4 cup olive oil
1 teaspoon cumin

Method
1. Rinse beans and check for any bad beans or stones and remove. Add water to beans and let soak 4 – 6 hours or overnight. Place beans and their water in a saucepan and bring to a boil over medium heat. Let simmer over medium low heat until tender, about an hour.

2. Add cooked beans and their water to a food processor. Add canned pumpkin puree, tahini paste, lemon juice and cumin. Pulse until combined. Then turn on food processor and stream in olive oil. Blend until hummus is creamy.

Note: My food processor held everything, but you might want to do this in two batches, depending on the size of your food processor.

Roasted Pumpkin Seeds Recipe

Ingredients
fresh pumpkin seeds
salt
olive oil

Method
1.  Preheat oven to 350 degrees. Remove seeds from pumpkin. Rinse in a colander well, removing all stringy pumpkin parts attached to the seeds.

2.  Lightly grease a cookie sheet with olive oil. Spread the seeds in a single layer on the sheet. Roast for 10 – 15 minutes, or just until lightly browned.

3.  Be sure to keep a close eye on them so they don’t burn.

4.  Let cool and sprinkle with salt.

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