I am starting to get some ideas together for special food and drinks I would like to serve during the holidays. Every year I like to serve something different than the year before. The only exception is that I also make whatever was the favorite from the year. This holiday season I will definitely be serving this Pumpkin Hummus. It is the perfect appetizer! The flavors are amazing together and this appetizer is not difficult to make at all. It has a pretty, festive color, and I served it with baked tortilla chips for something different!
Pumpkin Hummus
(printable recipe at end of post)
1 3/4 cups dry Garbanzo Beans
15 ounces Pumpkin Puree
5 ounces Lemon Juice
1/3 cup Extra Virgin Olive Oil
1/2 cup Tahini Paste
3 cloves Garlic, minced
1/2 teaspoon Ground Cinnamon
Sprinkle of Cayenne Pepper
Salt To Taste
Place the beans in a pot and cover with cold water, Let stand for 8 hours or overnight. The next morning, drain and rinse beans, and place back in pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 to 2 hours. Refrigerate beans and the liquid. Once beans and liquid are cold, drain the beans, but keep the liquid.
Place the beans in the blender and add 1/2 cup of reserved water. Blend until smooth.
Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, pepper, and salt. Blend until smooth. You may need to add some more reserved water if needed.
Serve with crackers or tortilla chips!
Thank you for stopping by today!
Looking for more Pumpkin Recipes? Well, here they are! Scroll down to see how pumpkin was used today!
Cheese Ravioli with Pumpkin Cream Sauce from The Chef Next Door
Chocolate Chip and Pumpkin Empanadas from Caroline’s Cooking
Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor’s Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Pumpkin Cornbread from Feeding Big
Pumpkin Cranberry Bread from Grumpy’s Honeybunch
Pumpkin Hummus from The Freshman Cook
Pumpkin Layer Cake with Brown Butter Cream Cheese from The Crumby Cupcake
Pumpkin Madeleines from Family Around The Table
Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pie Oatmeal from Love and Confections
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice latte with Rum Chata from Hezzi-D’s Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles
Cheese Ravioli with Pumpkin Cream Sauce from The Chef Next Door
Chocolate Chip and Pumpkin Empanadas from Caroline’s Cooking
Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor’s Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Pumpkin Cornbread from Feeding Big
Pumpkin Cranberry Bread from Grumpy’s Honeybunch
Pumpkin Hummus from The Freshman Cook
Pumpkin Layer Cake with Brown Butter Cream Cheese from The Crumby Cupcake
Pumpkin Madeleines from Family Around The Table
Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pie Oatmeal from Love and Confections
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice latte with Rum Chata from Hezzi-D’s Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles
Yield: 25 ServingsAuthor: The Freshman CookPrint Recipe
PUMPKIN HUMMUS
INGREDIENTS:
- 1 3/4 cups dry Garbanzo Beans
- 15 ounces Pumpkin Puree
- 5 ounces Lemon Juice
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Tahini Paste
- 3 cloves Garlic, minced
- 1/2 teaspoon Ground Cinnamon
- Sprinkle of Cayenne Pepper
- Salt to Taste
INSTRUCTIONS:
- Place the beans in a pot and cover with cold water, Let stand for 8 hours or overnight. The next morning, drain and rinse beans, and place back in pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 to 2 hours. Refrigerate beans and the liquid. Once beans and liquid are cold, drain the beans, but keep the liquid.
- Place the beans in the blender and add 1/2 cup of reserved water. Blend until smooth.
- Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, pepper, and salt. Blend until smooth. You may need to add some more reserved water if needed. Serve with crackers or tortilla chips!
