Delicious pumpkin hummus

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My lovely friend Johanne over at French Gardener Dishes posted this recipe not long ago and I HAD to try it. It looked simple and I love hummus. I made it this week and enjoyed it so much. I have to thank Johanne and encourage everyone to check out her beautiful blog and delicious recipes!  Her recipe is below and I put a change I made in parenthesis. I halved the recipe as I was only feeding two people!

White Bean-Pumpkin Hummus

1 15-oz can of pumpkin purée (I used fresh pumpkin that I roasted)

1 15-oz can of white beans (I used fresh that I had soaked and boiled)

1/4 c tahini paste

juice of 2 lemons

1 t of minced garlic

1 T olive oil( I used blood orange flavored, plain is fine)

1 t ground cumin

1 t salt (I added just a bit more)

1/2 t black pepper

1/4 t cayenne

smoked paprika for dusting

toppings:  toasted pumpkin seeds( pepitas) or pomegranate seeds, drizzle of flavored olive oil, pomegranate molasses, all optional

Place all ingredients except toppings, in a blender and purée until smooth. Transfer to a serving crock and  dust with a sprinkling of smoked paprika and toasted pumpkin seeds or pomegranate seeds, and a drizzle of olive oil or pomegranate molasses, if desired.  Serve with tortilla chips or pita wedges.

Enjoy! xxxxx Natascha

17 thoughts on “Delicious pumpkin hummus

  1. Oh Natascha, I am humbled but impressed you roasted the pumpkin and used fresh beans! That would add great layers of flavor! The best compliment is having you make the recipe but make it your own. The hummus looks so good!

    1. Thank you so much! 😂 I don’t entertain much really! The dips and appetizers are the result of being married to a man from Spain. The Spanish eat their lunches and dinners in courses. They start with the appetizer, even a simple one like a soup or a salad, the main meal and then a dessert which is often fresh fruit. I never used to see the need for an appetizer for a simple dinner but now I see that it is really nice! 😙😙😙😙

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