Thursday, October 26, 2017

Pumpkin Almond Hummus

Hummus is one of my favorite foods. It is also a bit expensive, in my opinion. At least it seems expensive when my large family easily polishes off a tub or more of hummus within a single meal. Woosh... and it's gone. And I am left with another empty tub for my frugal food storage container collection. {smile}

And, I would rather not have to read every. single. label. on those pretty cartons at the store to see if the packaged hummus is truly vegan, and also free of sugar, cooking oil, salt, soy, and the other ingredients I choose to avoid. It really is much easier for me to make my own. And why wouldn't I... it is indeed quite simple and completely delicious.

I make pumpkin almond hummus all year long, although it does seem rather fitting in autumn, when everyone goes bananas for pumpkins. I use my food processor to mix it all smooth, but I suppose a good blender would work... be careful, and follow the safety instructions for whatever mixing device you choose, of course.

Is it even possible for a mama to tell someone to use something sharp and not remind them to be careful? Ha! Anyway...

Here is the recipe.


Pumpkin Almond Hummus

1 3/4 cups cooked garbanzo beans (or a 15 ounce can, drained and rinsed)
1 3/4 cups cooked cannellini beans (or a 15 ounce can, drained and rinsed)
1 cup pumpkin puree, fresh or canned
1 Tablespoon almond butter, no salt
2 Tablespoons raw shelled pumpkin seeds, plus a few more for garnish
1 chunk of fresh, peeled lemon (about 1/4 of a small lemon)
1 teaspoon ground cumin
1 teaspoon granulated garlic
1/2 teaspoon ground cinnamon
1/4 cup water, more or less

Place all ingredients except the water in the food processor or blender container. Following the directions for your appliance, process or blend until smooth. Add a bit of water, as needed, to adjust the thickness of the hummus to suit your preference. Once everything is evenly pureed and as thick as you like, it's done! Transfer the hummus to a serving bowl and sprinkle some raw shelled pumpkin seeds on top if you prefer. An oh-so-light dusting of ground cinnamon looks pretty too, I think.

Serve pumpkin almond hummus as a dip, spread it on toast, top a baked potato or sweet potato, use it to stuff a squash, grab yourself a spoon and dig in... there are lots of ways to enjoy the yummy-ness. If you have leftover hummus (lucky you!) I suggest you store it covered, in the refrigerator, and use it up within a few days.

Enjoy!