Homemade Pumpkin Hummus
photo by palousebrand
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 cups water
- 2 tablespoons olive oil
- 2⁄3 cup canned pumpkin
- 1 cup pumpkin seeds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon vanilla sugar
- 1 1⁄2 teaspoons pumpkin pie spice
- 1 hummus, kit
-
From the Hummus Kit You Will Need
- 3⁄4 cup dried garbanzo beans
- 1 3⁄4 tablespoons sesame seeds
- 1 1⁄2 teaspoons seasoning
directions
- Place water and chickpeas in a slow cooker.
- Cover and cook on high for 4 hours or low overnight.
- Drain beans, reserving cooking water.
- Rinse beans under cold water until cool.
- Spread on a baking sheet and remove skins - painstaking but makes the creamiest hummus!.
- Place Sesame Seeds in food processor, turn on and slowly add olive oil until seeds are moistened.
- Add garbanzo beans, canned pumpkin and spices from the mix.
- Blend until creamy and smooth, add back cooking water to achieve a creamier hummus.
- Preheat oven to 350.
- Place olive oil, sugar, and pumpkin pie spice in a bowl and mix together, add pumpkin seeds stirring to make sure all seeds are equally coated. Lightly spray a baking sheet with coconut oil and spread pumpkin seeds out evenly on the baking sheet. Using the coconut oil, lightly spray the tops of the pumpkin seeds.
- Bake pumpkin seeds for approximately 12 minutes, or until they are lightly roasted.
- Set aside 10-12 roasted pumpkin seeds to use as a decorative topping. Stir the remaining pumpkin seeds into the already prepared hummus and top with set aside seeds.
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RECIPE SUBMITTED BY
palousebrand
United States
We grow garbanzo beans, split peas, lentils & wheat berries. Non-GMO Verified & Kosher Parve straight from our fields to you. Now we are bringing you gourmet recipes featuring our products for more check out www.palousebrand.com.