Tag Archives: Chickpea

Pumpkin Hummus


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?

Lemon Pepper Garbanzo Salad

Since I’m a big fan of hummus, I’ve been interested in making more recipes using garbanzo beans (also called chickpeas). Like this Lemon Pepper Garbanzo Salad. I love all the healthy, colorful ingredients that this salad has in it!

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Tomato Veggie Garbanzo Soup


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)
  • 3 firmly-packed cups fresh baby spinach leaves (about 4 oz.), chopped
  • Salt and pepper, to taste
  • 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!

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