*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.
I'm so flattered to see this at the top of AR's recent e-mail. I had modified the recipe even more this past weekend and it was a hit at a party. I had adjusted the ingredintes by reducing the pumpkin puree to one cup, used only one can of garbanzo beans and one tablespoon of EVOO, with the rest of the seasonings and ingredients the same as posted. It turned out FANTASTIC!
I make hummus frequently but this may be my new fav recipe. Modified to one can of beans , one cup pumpkin, and 1/4 t of cayenne because I don't like too much heat. All else the same. Even my teenager who says she doesn't like pumpkin commented that it is really good
Made this to take to Thanksgiving followed the recipe with the adjustments RedHedd had posted in a review/comment. It was a big hit. The pumpkin taste is not at all overpowering and the seasoning was flavorful without being too spicy. My husband and daughter are big hummus fans and definitely gave thumbs up to this recipe. It was our first time making our own hummus and it came out perfectly. We will definitely make this again.
Wonderful! I made it for our (Canadian) Thanksgiving dinner and served with crudites. I followed the creator RedHedd's suggested modifications. Definitely has a bite with 1/2 tsp of cayenne. One idea is if you make your own tahini (I did) in the food processor, then you can make the hummus right after without washing out the food processor - two birds with one stone.
I am not a fan of hummus but I received an assignment to provide refreshments for an upcoming Christmas event and this recipe caught my eye. I followed RedHedd's updated suggestion and used 1 cup of pumpkin and 1 can of Garbanzo beans increased the oil to 2 Tbsp. and kept everything else the same. Wow this was awesome I made pita chips also from this site and served them to my family for their opinion....All said 5 star even my kids. I am confident when I make this for 300 people next month it will be a HIT....Thanks RedHedd for sharing:)
Just made it (halfed the receipe). I too am having to let the flavors mingle for the 2 hours indicated in the receipe before I cast my final vote. I also used my vitamix. I had to add liquid to get the blades moving. Next time I won't drain the chickpeas.
Taste is interesting...not hummus and not pumpkin. Followed the recipe to the letter and my Vitamix could barely move because it was so thick. Ended up adding 2 tablespoons extra olive oil and tahini another cup of pumpkin and whatever extra lemon juice I could squeeze out of the lemon. Finally stirred in 1 cup of toasted pumpkin seeds. Am reserving judgement until it has chilled and flavors melded. Am taking it to a party and will post reactions. Sorry folks....this was barely touched. People were curious about pumpkin hummus but after they tasted it they didn't go back. Had to toss most of it.
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