Pumpkin Hummus
Recipe by Aba
Enjoy your favorite fall ingredient the Mediterranean way and make Aba and Ema’s Pumpkin Hummus by Chef Partner CJ Jacobson!
Pumpkin Hummus
The perfect fall appetizer
Ingredients:
INGREDIENTS FOR PUMPKIN HUMMUS
2 cups Canned Pumpkin
1 cup Garbanzo Beans (puréed, see below)
¼ cup Water
2 tbsp. Olive Oil
¼ tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Ground Cumin
1 tsp. Brown Sugar
Squeeze of Lemon
Salt (to taste)
Toasted Pumpkin Seeds (to garnish)
INGREDIENTS FOR GARBANZO BEAN PURÉE
Allow 24 hours to soak garbanzo beans ahead
of preparing the Pumpkin Hummus.
1 cup Garbanzo Beans (dry)
⅛ tsp. Baking Soda
Method:
GARBANZO BEAN PURÉE METHOD
1. Add dry garbanzo beans to a large container and cover
with three inches of water for 24 hours.
2. Drain garbanzo beans, then add to a large pot with
four inches of water.
3. Add baking soda and simmer for two hours, or until beans are soft and fall apart.
4. Drain garbanzo beans and reserve one cup of water from the pot.
5. Allow garbanzo beans to cool, then add to a blender with the reserved water and
purée until smooth. Use immediately to prepare hummus.
PUMPKIN HUMMUS METHOD
1. Add garbanzo bean purée, water, lemon squeeze, olive oil, cinnamon, nutmeg, ground
cumin and brown sugar to a blender and purée until fully incorporated.
2. Add canned pumpkin to the purée and use a spatula to mix until fully incorporated.
3. Add salt and olive oil to taste.
4. Garnish with toasted pumpkin seeds and a shake of nutmeg, and enjoy!
