Recipes

Pumpkin Hummus

Name: Pumpkin Hummus
Prep time: 15 min
Cook time: 95 min
Total time: 840 min
Ingredients: 1.75 cups dry garbanzo beans; 1 (15 ounce) can pumpkin puree; 5 fluid ounces lemon juice; 0.33333334326744 cup extra-virgin olive oil; 0.5 cup tahini paste; 3 cloves garlic, minced; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground allspice; salt to taste

4.2

(55)

36 Reviews

4 Photos

This stuff is soooooo good! You can either make it from scratch as I have it here, or you can simply add the pumpkin and spices to a pre-made 32 fl. oz container of hummus. I have played around with it in different recipes, but it makes such a good dip for either soft pita or chips. It is savory and warm tasting and I heartily recommend everyone try it! Be sure to use pureed pumpkin, not pumpkin pie filling.

Recipe by BOND 007

Updated on September 11, 2020

4

Prep Time:

15 mins

Cook Time:

1 hr 35 mins

Additional Time:

12 hrs 10 mins

Total Time:

14 hrs

Servings:

20

Yield:

5 cups

Jump to Nutrition Facts

Ingredients

1 ¾ cups dry garbanzo beans
1 (15 ounce) can pumpkin puree
5 fluid ounces lemon juice
⅓ cup extra-virgin olive oil
½ cup tahini paste
3 cloves garlic, minced
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
salt to taste

Directions

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.

Nutrition Facts (per serving)

143	Calories
8g	Fat
15g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 143
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	6%
Sodium 70mg	3%
Total Carbohydrate 15g	5%
Dietary Fiber 4g	15%
Total Sugars 3g
Protein 5g
Vitamin C 5mg	27%
Calcium 52mg	4%
Iron 2mg	11%
Potassium 234mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.