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 love hummus so much, I’ve been interested in trying more recipes using garbanzo beans, or chickpeas. So when I saw this recipe from Spice Islands, I thought I’d give it a try. I love all the healthy, colorful ingredients this Lemon Pepper Garbanzo Salad has in it! I added just a bit more lime juice and lemon pepper seasoning because I like the tanginess of those flavors. And I mistakenly used a whole can of black beans instead of the 1 cup the original recipe called for, but I liked it with the extra black beans. The chopped veggies add a flavorful crunchiness when combined with the black beans and garbanzo beans, and the seasonings in this salad give it a great taste. It’s easy to make, so try it out when you get a chance!
LEMON PEPPER GARBANZO SALAD by NancyCreative, adapted from Spice Islands
Makes 6 servings
1 (15-ounce) can garbanzo beans, drained
1 (15-ounce) can black beans, rinsed and drained
1/2 cup celery, diagonally cut in 1/4-inch slices
1 cup red bell pepper, finely chopped (about 1 medium-sized pepper)
1 cup green bell pepper, finely chopped (about 1 medium-sized pepper)
1/2 cup red onion, finely chopped
2 Tablespoons dried cilantro
2 to 2 1/4 teaspoons lemon pepper seasoning
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
2 Tablespoons apple cider vinegar
2 to 2 1/2 Tablespoons lime juice
1 1/2 Tablespoons extra virgin olive oil
Combine beans, celery, peppers, and red onion in a large serving bowl.
Mix cilantro, lemon pepper seasoning, garlic, cumin, vinegar, lime juice, and olive oil in a separate bowl. Pour over bean and pepper mixture and stir to thoroughly combine. Cover and chill in the refrigerator for at least one hour to blend flavors, then serve.
All those colorful ingredients are a feast for the eyes, aren’t they? It’s a great side dish and if you want to make a meal out of it, you can serve a cup of this over lettuce greens–you won’t need to use any other dressing with this flavorful mix of beans and veggies!
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!
I’ve tried several different hummus recipes, and my favorite so far is the recipe my friend David gave to me awhile ago. It has soy sauce in it, which gives it a really great flavor. If you have a food processor, that works best, but you can make hummus in a blender–you may have to stop and help stir it along, though, because of the thickness of the mixture.
Hummus is really easy to make. You just put all the ingredients in the food processor or blender and then blend away! Here’s the recipe…hope you like it!
HUMMUS by NancyCreative, slightly adapted from David M.
1 (15-ounce) can Garbanzo beans, drained (also known as chick peas)
3/8 to 1/2 cup sesame tahini
1 Tablespoon soy sauce
1/2 to 1 Tablespoon garlic powder, or 1 to 2 fresh cloves of garlic, minced
Juice of 2 to 3 lemons (about 4 to 6 Tablespoons, depending on how lemony you like it)
1 Tablespoon olive oil (optional)
Paprika for garnish (optional)
Put all ingredients in a food processor or blender and blend until hummus mixture is smooth enough for dipping or spreading. If mixture is too thick, add some water–a Tablespoon at a time–until you get the desired consistency. Add paprika for garnish, if desired.