Wednesday, November 18, 2009

Pumpkin Hummus

2 cans Garbanzo beans, drained with liquid reserved
1 (15 oz) can pumpkin puree
1/3 cup lemon juice
1/3 cup extra virgin olive oil
4 cloves garlic, minced

Drain cans of Garbanzo beans and reserve liquid, place into blender. Add enough of the liquid until beans are covered then blend until a paste forms.

Add other ingredients, blend again. Add extra reserved liquid for desired consistency.


* I didn’t have any tahini paste, which is a typical ingredient in humus. If you have it and want to add, you will add 1/3 cup. Otherwise, it’s great without it.

* Also, you can substitute 1/2 tsp of each cinnamon, nutmeg and allspice for seasoning

1 comment:

  1. You can sub any nut paste for tahini - peanut, walnut or almond butter would be yummy here! You can also sub in yogurt for *part* of the tahini to reduce the fat and add a nice creamy tang.

    I have tons of pumpkin right now (roasted and pureed at home) and will be giving this a try!!