Pumpkin Hummus

Submitted by DrGaellon

"From a recipe by Bond007 at allrecipes.com. If using the boiling method in step 1 to hydrate the chickpeas, you MUST drain, rinse, and boil again to cook them. This recipe is vegan-compliant, and free of gluten and dairy. Be sure to use pumpkin puree, not pumpkin pie filling."

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Serves: 20

ingredients

• 2 cups dry chickpeas or (16 ounce) cans chickpeas
• 1 (15 ounce) can pumpkin puree
• 5 fluid ounces lemon juice (1/2 cup plus 2 tbsp)
• 1⁄3 cup extra virgin olive oil (best quality you can afford)
• 1⁄2 cup tahini paste
• 3 garlic cloves, minced
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground allspice
• salt, to taste

directions

1. Place the dry chickpeas 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. If using canned chickpeas, just drain and rinse.
2. Place the soaked chickpeas 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 chickpeas are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold. If using canned chickpeas, simmer only 20 minutes.
3. Drain the chickpeas, 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.

Reviews

[Riko HR]

I baked a small pumpkin from our garden (removing skin) instead of using canned pumpkin--I will be making a large batch for our church Fall Festival next week that fits right in with our fall food theme. Great way to use some leftover Halloween pumpkins instead of throwing away.<br/><br/>Sweet taste--all the other ingredients with a very limited amount of the pumpkin pie spices.

 

[jewelsf]

A very nice slightly sweet taste to this hummus. I used a garam masala blend instead of the suggested spices. Thanks!

 

[Mia in Germany]

Absolutely delicious! As I can only eat a small amount of navy beans for legumes due to fructose malabsorption, I had to substitute them for the chickpeas. Also I had to cut the garlic to a pinch of garlic salt, but otherwise I followed the recipe as stated and it turned out great! Finally I have a kind of hummus which I can eat again, so glad! Thanks for sharing this!!