Smoky Pumpkin Hummus

Lauren, this one’s for you. My dear friend Lauren is my chief consultant on all things related to both hummus and pumpkin. Due to the fact that this recipe combines the two, she was obviously the first person I consulted. I ran this recipe by her a couple weeks ago and I’m finally getting around to sharing it.

I loooooooove hummus. I really don’t make it enough. I actually don’t buy it that much either, because the ready made stuff is just so disappointing when compared to homemade (unless it’s the caramelized onion or jalapeno hummus from Tesco, that stuff is totally amazing). I tend to like roasted garlic or caramelized onion hummus, both of which require roasting or caramelizing and can kinda put a damper on wanting to make them. This recipe remedies all of that. It’s one of the simplest hummuses I’ve ever made and one of the tastiest too.

This hummus would be great as a sandwich spread (keep it in mind for any leftover turkey you might stumble upon in the next couple months) and it would be the perfect less-indulgent-yet-oh-so-tasty option to accompany any football watching you might be doing over the next few weeks. Serve it up with some baked pita chips or tortilla chips and some veggies and you are set.

Smoky Pumpkin Hummus (from GoodHealthGourmet on Chowhound)

  • 1-15 ounce can garbanzo beans, drained and rinsed
  • 1 cup pumpkin puree (I used a whole 15 ounce can of puree)
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 large clove garlic, smashed
  • 1 teaspoon ground cumin, toasted
  • ½ teaspoon smoked paprika
  • ½ teaspoon low-sodium wheat-free tamari (or soy sauce if gluten isn’t an issue)
  • ¼ to ½ teaspoon cayenne pepper (to taste)
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon toasted pepitas (pumpkin seeds)
  1. Place all the ingredients except for the pepitas in a food processor. Secure lid and blend until smooth. Add in tahini by the teaspoon if mixture is too thick. Taste for seasoning, and add additional spices and/or an extra dash of tamari or cayenne if desired.
  2. Serve and enjoy!

The Elusive Hummus: Caramelized Onion Hummus

So a couple years ago when I was a broke graduate student living in London, I became quite an avid fan of Tesco’s 99p hummus. Hummus and a bag of baby carrots and you are set for lunch or a snack anytime of day. Tesco had several different flavors of hummus, all of which were good, but some were just so much better than the others. The jalapeno hummus would do in a pinch, but when they had the caramelized onion hummus in, I would basically buy every container I could carry. It became apparent that I was not the only one who felt this way about the caramelized onion hummus because it was almost always sold out.

I remember my last night in London walking back to my flat with a group of friends after some farewell drinks and stopping by Tesco for some last minute packing sustenance and the only think I wanted was caramelized onion hummus, but tragically it was sold out. On all my subsquent trips to London I’ve always forced who ever I was with to make a pit stop at the first Tesco we see in search of the hummus that escaped me. Every attempt has left me empty handed. My last trip to London I resigned myself to the fact that I would never experience the deliciousness of caramelized onion hummus again… It was a sad day.

Then one evening I was at a movie night at my friends, Sam and Amy’s, and they made a delicious roasted garlic hummus. I’ve made their recipe a couple times with roasted garlic but then I got the genius idea of substituting caramelized onions for the roasted garlic. Groundbreaking, I know. I then set about attempting to recreate the elusive caramelized onion hummus.

Caramelized Onion Hummus

  • 2 large onions (I used 5 small-ish ones)
  • 4 Tbsp. Olive Oil (for caramelizing)
  • 2 cans Chickpeas, drained and rinsed
  • 2-6 Tbsp. Lemon Juice (I squeezed 2 whole lemons in, but I like mine to be a little tangy)
  • 2 Tbsp. Tahini
  • 2-3 Garlic cloves, peeled and minced (I used 6)
  • 1/4 C. Olive Oil (or more to reach a smoother consistency)
  • 1 generous pinch of Sea Salt
  1. Heat 4 Tbsp. of olive oil over medium high heat. Slice onions. Let satuee for 10 minutes. Sprinkle with salt. Stir. Let continue to caramelizing until a rich, brown color. For a really good tutorial on how to caramelize onions, check out this one on Simply Recipes.
  2. When the onions are finally caramelized, combine with chickpeas, lemon juice, tahini, garlic, olive oil and salt in a food processor and blend until you get the consistency you want. Add extra olive oil or lemon juice, if you want a smoother hummus.
  3. Serve and enjoy!

Caramelized Onion Hummus

Now I’m off to hang out on the patio with the pups, do some reading and enjoy some hummus!

Bella

Izzy