I started eating hummus about 10 years ago. A coworker and friend of mine made the best hummus, and he’d bring me some every so often. And I have been a big hummus fan ever since! I usually make this hummus recipe, but I thought I’d try making some hummus with pumpkin in it for the holidays. I liked most of the ingredients in this Pumpkin Hummus recipe and this one, so I used them as a starting point. I really like this Pumpkin Hummus! It’s a great healthy dip–really smooth and creamy, with a light pumpkin, savory taste. Perfect for balancing out all those holiday sweets! If you’re making this for a party or large group, you may want to double the recipe.
PUMPKIN HUMMUS by NancyCreative
Makes about 4 to 6 servings
1 (15-ounce) can garbanzo beans (also called chickpeas), drained
1 cup canned pumpkin puree (not pumpkin pie filling)
1/4 cup tahini (sesame paste)
3 Tablespoons lemon juice
3 Tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon sea salt (or a little more, to taste)
Add all ingredients in a food processor, starting with the garbanzo beans, and process until smooth.
To serve, spoon out on a platter or in a small bowl. Sometimes I garnish it with a little paprika. Serve with veggies, crackers, or pita bread.
It’s nice when a dip that tastes good is healthy, too! What are some of your healthy holiday snack recipes?
Since I’m a big fan of hummus, I’ve been interested in making more recipes using garbanzo beans (also called chickpeas). Like this LemonPepper Garbanzo Salad. I love all the healthy, colorful ingredients that this salad has in it!
Tomato soup is one of my favorite soups, and when you combine tomatoes with veggies and garbanzo beans, you end up with a really great-tasting, healthy soup! I was inspired to make this when I found a recipe over at Grown From Scratch, and I modified it slightly. I used less chicken stock so the soup would be thicker because I love thick, chunky soup! And I also used more leeks and garlic, and a little less spinach. I really like the taste of this soup–hope you get a chance to try it!
TOMATO VEGGIE GARBANZO SOUP (makes 4-6 servings)
2 Tablespoons olive oil
3 leeks, thinly sliced (an easy way to slice them is to halve lengthwise and then slice crosswise–if you don’t have leeks on hand, you can substitute 1 large yellow onion, thinly sliced)
2 medium zucchini, diced
3 garlic cloves, minced
2 (14-oz.) cans diced tomatoes
1 to 2 Tablespoons tomato paste
1 (14.5 oz.) can chicken broth (I used the low sodium broth)
1 (14 oz.) can garbanzo beans (also known as chickpeas)
Freshly-grated Parmesan cheese, for sprinkling on top
Saute thinly-sliced leeks and diced zucchini in olive oil until tender. Add garlic, tomatoes, tomato paste, chicken stock, and garbanzo beans. Bring mixture to a boil and simmer for 5 minutes. Add the spinach and stir into the soup. Cook until spinach is wilted, about 2 to 5 minutes longer. Add salt and pepper to taste if desired, and serve with freshly-grated Parmesan cheese sprinkled on top–the Parmesan cheese gives it a great little zing!
The soup also goes great with a crusty loaf of bread or garlic bread!
Are you a tomato soup-lover too? Do you have a favorite tomato soup recipe?
There are some foods I never seem to get tired of and Hummus is one of them! I like using hummus as a veggie dip and also like to make sandwiches with it, spreading it on bread or a toasted bagel and topping it with lettuce and tomato slices. It tastes great and it’s so healthy, too!