Pumpkin Hummus Food

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

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.

PUMPKIN HUMMUS

Steps:

• Place all ingredients in a food processor and process until smooth and creamy. Add a dash of water if the hummus is too thick, and adjust seasonings to your preference.
• Once it's ready, spread in a bowl and garnish with olive oil, pumpkin seeds, watercress, nigella seeds and smoked paprika.

PUMPKIN HUMMUS

Steps:

• Gather the ingredients.
• Add 2 tablespoons of olive oil to a sauté pan. Heat on medium heat until hot. Add the garlic and chopped sage. Sauté until the garlic is browned. Remove the pan from the heat immediately.
• Add the garbanzo beans, pumpkin purée, lemon juice, tahini, salt, pepper, cumin, and paprika to a high-speed blender or a food processor.
• Begin blending. As you blend, drizzle in the remaining 1/4 cup of olive oil. Blend until completely smooth. Taste and add more salt to your liking.
• Top the hummus with more olive oil, salt, paprika, chopped sage, and roasted pumpkin seeds if you wish. Serve with pita, pita chips, or fresh veggies for dipping.

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!

PUMPKIN HUMMUS

Steps:

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

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.

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.

PUMPKIN HUMMUS

Steps:

• Preheat oven to 425°F.
• Place pita wedges on baking sheets; coat with cooking spray. Bake at 425°F for 6 minutes or until toasted.
• Place tahini and next seven ingredients (through garlic) in a food processor, and process until smooth. Add parsley, pulse until blended. Spoon hummus into a serving bowl, sprinkle with toasted pumpkin seed kernels, if desired. Serving size: 3 wedges pita and 3 tablespoons hummus per person.