FALL HUMMUS

Serving: 16

Basic Hummus:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 can garbanzo beans, rinsed and drained
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • ¼ cup shelled, roasted pumpkin seeds, plus
  • 1 teaspoon reserved for topping

In food processor, combine all ingredients except pumpkin seeds reserved for topping and process until smooth. Remove from food processor to a serving dish. Let chill if not using immediately. Sprinkle with reserved pumpkin seeds just before serving.

Serve with crudites or pita points.

Variations:

Pumpkin Hummus:

Add ½ cup roasted, cubed pumpkin (or 2 tablespoons pumpkin puree) with 1 teaspoon curry powder.

Squash Hummus:

Add ½ cup roasted, cubed butternut or acorn squash and 1 teaspoon ground cumin.

From Julie Kolpin and Mary Oswald

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