This easy pumpkin hummus is perfect for fall and takes only 10 minutes to whip up! Many pumpkin recipes are sweet, but this savory pumpkin recipe is killer. Sonja Overhiser is author of Pretty Simple Cooking , named one of the best healthy cookbooks of Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. Yes, hummus sounds easy to make, but it does take a little trial and error, I love this recipe, and yes, the fresh lemon is important!
Lovely photos too. I could eat buckets of the stuff! Funny how that goes! I love hummus! I really feel sad for people who get it wrong because its so easy and its human right to get right hummus in life :- You might be interested in soemthing called Fatteh hummus on my blog — Its like the father of basic hummus. I make it all the time!! What an adorable blog you have! If you would like to share this recipe with our readers please submit a photo along with a link to this post.
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This seriously looks delicious! I have only ever bought hummus from the store, but I think after reading this I will definitely have to try making it!
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They are beautiful! Is there any certain brand of tahini you like? Do you have any to recommend? This is a wonderful hummus. I love to add juice from my olive jar for part of the water, and after its finished processing I add whole stuffed olives or kalamata olives — takes this over the top as a spread for toasted homemade whole wheat pita chips or veggies!! Perfect recipe! I was missing tahini so I used sesame oil and pine nuts.
Also added fresh rosemary and basil since I had that laying around and I just cant leave a recipe well enough alone. Thanks for the inspiration! I have a problem whenever I make hummus…. Should I add water instead? Yes, you might want to try measuring out the ingredients if you are getting a bitter taste.
You can definitely add water or lemon juice to get it to a lighter consistency. We also like adding tahini — though we used to make it without it, we found that helps to add to a creamy texture. Let us know if you get it to work out! I made this hummus, and think it is a good base. I think it turned out waaay too lemony for me.
I used one of those ceramic lemon squeezers though, and that thing basically pulverizes the lemon to get all the juice out. I tried the recipe a second time, and doubled the cayenne, and halved the lemon, and added about 4x as much garlic. Love it! Thanks for the lovely recipe and photo! I worked in an Egyptian restaurant for years. This recipe is very close to what the owners used. They were famous for their hummus I would just substitute the water for white vinager.
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Best Easy Dinner Ideas. Can you freeze hummus? Is hummus gluten free? Is hummus vegan? Yes, homemade hummus is gluten free and vegan. How many calories in hummus? Does hummus have to be refrigerated? Store hummus in a sealed container in the refrigerator.
How long does hummus last?
Does hummus go bad? Does hummus have protein? Is hummus keto? No, hummus is not keto friendly. Where did hummus originate? No one knows for sure, but it likely originated from ancient Egypt. Where is hummus in the grocery store? Print Recipe.
Pin Recipe. Description This easy homemade hummus recipe is delicious with warm pita bread or fresh vegetables. Instructions Peel the garlic.
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Drain the chickpeas into a liquid measuring cup. Juice the lemon. Add the garlic to the bowl of a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, kosher salt , and 2 tablespoons water from the chickpea can aquafaba. Puree for 30 seconds, then scrape down the bowl. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days. If desired, make the garnish: toast the pinenuts in a dry skillet for a few minutes, stirring frequently, until golden brown or bake in a single layer on a rimmed baking sheet for 6 to 8 minutes at F.
Top the hummus with cilantro leaves, a sprinkle of paprika, a drizzle of olive oil, and toasted pinenuts. The beets pictured in this version were raw. And, yes - you can absolutely use red or purple beets. All give some nutritional boost to this hummus, but you can certainly leave them out. The amazing color here derives more from the turmeric vs. My main recommendation - make a triple batch to keep on hand all week. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche.
It's basically just great hummus made with black chickpeas and black tahini. Perfect for a Halloween party! The star of this show is the golden-crusted, green spinach falafel. Lemon-flecked, made with chickpeas, you see them tucked into this rainbow assortment of hummus, pita, kale, cucumber, and carrots. Save my name, email, and website in this browser for the next time I comment. Skip to content Cookbooks logo. Instant Pot. High Protein.
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Gluten Free. Follow Instagram. Golden Beet Hummus.
Peel the chickpeas by popping each one out of its skin. This will make your hummus extra smooth. If you can't stand the idea of this understandable! Your hummus won't be quite as smooth, but will still be tasty. Place the chickpeas into a blender or food processor and puree into a thick paste. Add the beets and puree again. Add the lemon juice, garlic, salt, and tahini.