Best Pumpkin Hummus Recipes

SUNNY'S EASY ROASTED GARLIC AND PUMPKIN HUMMUS

Steps:

• For the roasted garlic: Preheat the oven to 375 degrees F.
• Place the olive oil and garlic in a ramekin or small baking dish and roast, making sure the garlic does not begin to brown but just turns a light golden color and becomes tender, 15 to 20 minutes.
• For the hummus: Add the roasted garlic cloves plus 2 tablespoons of the oil from the ramekin (reserve the remaining oil) to a food processor along with the garbanzo beans, pumpkin puree, lemon juice, tahini, pumpkin pie spice and a nice pinch of salt. Blend until smooth, then add a bit more of the roasted garlic oil to smooth out the texture. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining olive oil over the top; cover and refrigerate at least 2 hours.
• For the pumpkin seed garnish: When ready to serve, add the pumpkin seeds and a pinch of salt to a saute pan on medium-high heat and toast, tossing, until the seeds are fragrant and develop a bit of a sheen, about 4 minutes. Season with a pinch of salt.
• Sprinkle the toasted pumpkin seeds over top of the hummus and serve slightly chilled or at room temperature.

SAVORY PUMPKIN HUMMUS

Steps:

• Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
• Fold pumpkin seeds into hummus; garnish with paprika.

CREAMY PUMPKIN HUMMUS

Steps:

• In a food processor, combine the first 9 ingredients; cover and process until smooth. Transfer to a serving platter or bowl. Garnish with oil if desired; top with pumpkin seeds and pomegranate seeds. Serve with pita chips, apples and pears.

PUMPKIN HUMMUS

Steps:

• 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.

PUMPKIN HUMMUS

Steps:

• Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds, then scoop the flesh out of the bottom and the lid.
• Heat oven to 200C/180C fan/gas 6. Cut the pumpkin flesh into pieces and put in a roasting tin with the garlic and a good glug of oil. Season, then bake for 45 mins until very tender. Leave to cool.
• Tip the pumpkin into a food processor with any juices from the roasting tin and the garlic. Add the lemon juice, tahini paste and chickpeas. Season with salt and blend to a paste - add a little more oil if it's too thick. Scoop the hummus back into the pumpkin and serve with the peppers, breadsticks and pitta chips.

SAVORY PUMPKIN HUMMUS RECIPE BY TASTY

Steps:

• Combine chickpeas, pumpkin, olive oil, garlic, salt, paprika, rosemary and lemon juice in a food processor or blender, and blend until smooth. Add more olive oil or water as necessary to reach desired consistency.
• Serve with pita chips.
• Enjoy!

CHIPOTLE-PUMPKIN HUMMUS

Steps:

• Combine pumpkin, hummus, peppers and sauce.
• Top with pepitas.
• Serve with pita chips.

PUMPKIN HUMMUS

Steps:

• Place the first 8 ingredients in a food processor; cover and process until blended. Serve with chips and, if desired, vegetables.

PUMPKIN HUMMUS, CARAMELIZED ONION AND FONTINA CHEESE PIZZAS

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the onions; cook and stir until they turn soft and begin to turn golden brown, about 10 minutes. Stir in the brown sugar, and continue cooking and stirring until the onions are deep brown, about 10 minutes more. Pour in the balsamic vinegar, and simmer until the vinegar has reduced and become syrupy.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate then crumble and set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• To assemble the pizzas, spread each piece of lavash with 1/2 cup of pumpkin hummus and place onto a baking sheet. Sprinkle with about 1/4 cup of the caramelized onions. Top with some of the apple and crumbled bacon. Finally, sprinkle with 1/2 cup of fontina cheese.
• Bake in the preheated oven until the pizza is hot and the cheese is bubbly and golden brown, about 10 minutes.

PUMPKIN PIE DESSERT HUMMUS

Steps:

• Combine chickpeas, pumpkin, dates, maple syrup, peanut butter, ginger, molasses, vanilla extract, cinnamon, cloves, and nutmeg in a food processor. Process to a smooth paste, 2 to 3 minutes, scraping down sides as necessary. Refrigerate 1 to 2 hours before serving.

PUMPKIN PEPITA HUMMUS

Steps:

• In food processor combine all ingredients except pumpkin seeds and parsley, until smooth.
• Sprinkle with parsley and pumpkin seeds before serving.

SAVORY PUMPKIN HUMMUS

Steps:

• Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
• Fold pumpkin seeds into hummus; garnish with paprika.