Hummus 3 Ways — Pumpkin, Beet & Lemon Hummus
Recipe Blog Post
Ingredients
Savory Pumpkin Hummus
2 tablespoons lemon juice
2 tablespoons tahini
3-5 cloves of garlic
1 can chickpeas (garbanzo beans) drained and rinsed
1 cup pumpkin puree
2 teaspoons Extra Virgin Olive Oil (EVOO)*
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (more to taste)
¼ cup toasted pumpkin seeds
1 pinch paprika
¼ cup dried cranberries (chopped)
O&V Pumpkin Seed Oil to drizzle *
Beet Hummus
1 package cooked beets (8 oz)
3-5 cloves of garlic, peeled
1 cup black beans, drained and rinsed
¼ cup tahini
1 teaspoon ground cumin
½ teaspoon salt (more to taste)
2 tablespoons lemon juice (more to taste)
2 tablespoons Aged balsamic vinegar *
1-2 tablespoons O&V Extra Virgin Olive Oil (EVOO) *
Lemon Hummus
1 (15 oz) can of Chickpeas (garbanzo beans) (drained, reserve a little of the liquid)
2 cloves garlic, crushed
1 teaspoon ground cumin
½ teaspoon salt
3 tablespoons O&V Lemon Olive oil *
Zest of one lemon
Lemon Juice to taste
Preparation
Savory Pumpkin Hummus
Pulse lemon juice, tahini, garlic and salt in a food processor until smooth. Add chickpeas and EVOO and pulse till smooth. Add pumpkin, cumin, cayenne and process till well blended. Transfer to a container and refrigerate for at least 2 hours to let the flavors combine.
Fold in pumpkin seeds and dried cranberries. Garnish with a drizzle of pumpkin seed oil and a sprinkle of paprika
Beet Hummus
Pulse the beets, garlic, black beans in a food processor until fine. Add tahini, cumin, salt, lemon juice and balsamic vinegar and puree until smooth.
Drizzle in the EVOO in a slow stream while the processor is running.
Taste, and adjust salt and lemon juice as needed.
Lemon Hummus
In a food processor combine the beans, garlic, cumin, salt and olive oil. Blend on a low speed gradually adding the reserved liquid till the desired consistency is achieved. Add lemon juice to taste and fold in half the lemon zest. Garnish with remaining lemon zest, a little drizzle of lemon EVOO.
Serve all three with whole wheat pita bread, sliced radishes, carrot and red pepper sticks.
Notes
* I always love to use the high-quality products from our Oil & Vinegar franchise, and in these recipes, you will definitely taste the difference. The single estate EVOO and the Aged Balsamic add depth of flavor to the hummus. I particularly love the added layer of citrus from the Lemon EVOO and the Austrian Pumpkin Seed Oil adds a delicious nutty flavor. You can substitute products if you like, just remember to the better the quality of your ingredients, the healthier and tastier your dish will be.
Categories: Appetizer, Snacks & Sides, Lemon EVOO, Aged Balsamic, Pumpkin Seed Oil, Hummus, Lemon, Beet Hummus, Pumpkin Hummus, Cranberries, Chickpeas, Cumin, Tahini, Garbanzo Beans, Pita Chips
