Steel-cut oats cooked in the slow cooker that are hot and ready in the morning! Add maple syrup, more milk, chopped nuts, raisins, or butter as a garnish.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 cloves garlic
- ¾ teaspoon salt
- 2 (15 ounce) cans garbanzo beans, drained
- 2 teaspoons extra-virgin olive oil
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ¼ cup toasted pumpkin seed kernels, or more to taste
- 1 pinch paprika
Instructions
- Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
- Fold pumpkin seeds into hummus; garnish with paprika.
Reviews
We baked a pumpkin from our garden instead of canned pumpkin.
I am cooking up a Halloween pumpkin for the pulp and wanted to try some healthy recipes for pumpkin puree. I revised the recipe as other have suggested by using 1 can of garbanzo beans, 1 C pumpkin puree and 2 T Olive oil and the rest the same as indicated (except I forgot to add the cayenne). This is the best! Better than store bought hummus. We love healthy hummus on sandwiches to replace the mayo.
I love this hummus! I modified seasonings to add curry, turmeric, increased salt, and added black pepper! Divine!
This is the first time making hummus and I couldn’t have been happier! Absolutely delicious recipe. I added (more than necessary) roasted pumpkins but it turned out great just the way it’s listed here
I gave this 5 stars because the flavor was so AMAZING. However, I really struggled with getting my blades to move because it was like paste. I switched from my food processor to a blender, to a mixer, to a potatoe masher, then back to the food processor. I had to add about a half cup of water and about 3 more tablespoons of oil just to get it to move. I’d love to hear suggestions on what I did wrong or if others experienced this problem as well. Once the struggle ended the result was a tasty hummus I will continue to make, if I can figure out why it was so dry.
I was disappointed that there wasn’t more pumpkin flavor as I love anything pumpkin. Overall, it was tasty, just missed the pumpkin flavor.
THIS. TASTES. AWESOME. It made way too much for my family of 3. I used store bought pumpkin seeds w/sea salt, added dried parsley, and an extra TBS of tahini paste.
I followed the revised recipe and doubled it – very good! I hand- blended everything after smashing the chick peas. I like a slightly chunky texture and smashing is a great stress-reliever We will be enjoying this for lunch this weekend.
I really like spicy hot punkin. Do not really care for mashed up chickpeas. So admittedly, not review of actual recipe but by leaving out the garbanzos it gave me the idea and guidance to stir up (for my palette) a non-hummus punkin pooky that is really good. Thank You so much for the idea.
The original recipe is definitely lacking in flavor and punch. But making these changes turned it to gold! I used half the amount of beans and pumpkin, then doubled the garlic. I also increased the amount of cumin and cayenne, but that’s more to your individual taste.
We used white beans and cooked white pumpkin We added some funnel seasoning to the mixture
Excellent bring for a vegetarian potluck
This came out perfect. Followed recipe to the t!
I made this for Thanksgiving and everyone loved it. My first attempt to make a hummus. I will be making more.
I was skeptical, wondering how pumpkin in hummus could possibly be any better than my standard homemade hummus. It is fantastic! The addition of pumpkin, paprika and cayenne turned out to be surprisingly delicious. I made the recipe as written minus the pumpkin seeds and thought it was perfect, even after reading the chef’s recommended modifications. It a great recipe where you can start with it as written then increase the seasonings to taste. I didn’t have the pumpkin seeds around, but will try them next time!
I made this for 5 people but I was the only one who liked it and that required doubling the lemon and tahini. We couldn’t taste the pumpkin and one hummus-lover didn’t like the consistency of this. I think if you want it to taste like pumpkin, use only one can of garbanzo beans. Or add pumpkin pie spice.
I don’t own a food processor. When I tried to make it in my blender it was very difficult because of the volume. Now I put all the basic ingredients in a pot and use my immersion blender which makes it very easy. Everyone loves it.
It was really good. The pumpkin seeds added a nice crunch. I served it with both sweet potato and tortilla…both were delish.
I doubled the spices and still found the pumpkin flavor overwhelming. I added a spicy red pepper mustard and it was delicious!
Needed to have more of a punch, not worth the effort
Excellent dip. Took others advice and only use 1 can garbanzo beans. Texture was perfect. Will definitely make again!