Pumpkin/Squash Hummus (No Chick Peas)

[Tirza]

I came across this new idea for Hummus. Since people are doing all kinds of great dessert things with pumpkin and squash, I thought this would be a good idea to try on the savory side of the menu.

Pumpkin Hummus

Ingredients:
2 cups chunked pumpkin or squash
2 tablespoons tahini (or more)
1 garlic clove, chopped (or more)
1/2 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon ground cumin
1 tablespoon lemon juice (I used more)
1 tablespoon fresh parsley, finely chopped - stir in later
Can also add sliced olives
Preparation:
In a food processor or blender, combine ingredients until smooth and creamy. If hummus is too thick, you can add 1 tablespoon of water at a time until desired consistency. Or if you like sour, you can thin it with more lemon juice like I did.

Spoon into serving bowl, and sprinkle with desired topping like pine nuts, red pepper, jalapeños or more parsley.

Now-are there any other unique hummus recipes that don't take chick peas?

[streetsurfer]

I'm so happy you posted this. I have a pumpkin and a squash to use up, small ones. I am tiring of hummus as I've kind of lost my taste for sprouted chick peas, and don't like to use the canned anymore. I will give it a try.

[anniez]

Have you made this?

Annie

[revdrcyn]

I really enjoy Alissa's Zucchini Hummus!

[RawKnitster]

Interesting idea. Zuchinni squash is the only squash I've seen used in a hummus. I've always flavored pumpkin with pumpkin pie spices, or added maple to butternut squash for flavor.

Are you going to try it and let us know? :)

[RawKnitster]

I'm so happy you posted this. I have a pumpkin and a squash to use up, small ones. I am tiring of hummus as I've kind of lost my taste for sprouted chick peas, and don't like to use the canned anymore. I will give it a try.

I saw a recipe that took the starchiness out of the pumpkin by soaking the peeled, thinly slices pumpkin in water, then softening it in the dehydrator before using the pumpkin in the recipe. If I remember right, it was a pie or a pudding.

If you make the hummus with the pumpkin or squash, please report back with a review. I'm very interested in this idea.

[DopeRawAbundance]

If you make the hummus with the pumpkin or squash, please report back with a review. I'm very interested in this idea.

I just made it, my recipe was a bit varied according to what I have 'round the house:

2 cups chunked punk'n
4 tablespoons sunflower seeds (instead of tahini)
2 garlic cloves
1/2 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon ground cumin
2 tablespoon lime juice (instead of lemon juice)
1 tablespoon fresh parsley

It's dank man. The pumpkin flavor is very subtle and compliments it well. It sports a nice 'n smooth, spread-friendly moussey texture. Betcha can't take just one fingerdip.

[streetsurfer]

I saw a recipe that took the starchiness out of the pumpkin by soaking the peeled, thinly slices pumpkin in water, then softening it in the dehydrator before using the pumpkin in the recipe. If I remember right, it was a pie or a pudding.

If you make the hummus with the pumpkin or squash, please report back with a review. I'm very interested in this idea.

I'll see if I can get it done tomorrow and will let you know.

I just made it, my recipe was a bit varied according to what I have 'round the house:

2 cups chunked punk'n
4 tablespoons sunflower seeds (instead of tahini)
2 garlic cloves
1/2 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon ground cumin
2 tablespoon lime juice (instead of lemon juice)
1 tablespoon fresh parsley

It's dank man. The pumpkin flavor is very subtle and compliments it well. It sports a nice 'n smooth, spread-friendly moussey texture. Betcha can't take just one fingerdip.

Great minds think alike:)...I would sub sunflower seeds for tahini also. And I'll be using sunflower oil most likely. I'm out of parsley, so maybe some mizuna.

[T-Bird]

I'm out of parsley, so maybe some mizuna.

stop with the torturing!


I'm awaiting the delivery of mizuna and mibuna seeds!

[Tirza]

I actually made mine with butternut squash as it is easier to handle size-wise. I grated it and rinsed well first before blending.

The second time I made it, I did the same as DopeRawAbundance did and used sunflower seeds, but because I love the subtle taste of sesame in hummus, I used some sesame oil.

Do you think lime juice is better than lemon juice, or is that all you had on hand?

Zucchini is good, but I find winter squash or pumpkin gives a more robust texture and flavour. It just depends if you want a "light" type or a bit more traditional dense texture.

[DopeRawAbundance]

Do you think lime juice is better than lemon juice, or is that all you had on hand?

'Tis all I had in the stash. I wouldn't pick one over the other though, I'm sure they'd both provide their own unique twist on the palette.

[RawKnitster]

I just made it, my recipe was a bit varied according to what I have 'round the house:

2 cups chunked punk'n
4 tablespoons sunflower seeds (instead of tahini)
2 garlic cloves
1/2 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon ground cumin
2 tablespoon lime juice (instead of lemon juice)
1 tablespoon fresh parsley

It's dank man. The pumpkin flavor is very subtle and compliments it well. It sports a nice 'n smooth, spread-friendly moussey texture. Betcha can't take just one fingerdip.

That's for the update, on the dip and the dank. I'm glad you clarified that it is good 'cause this old lady thought dank meant disagreeably moist.

[streetsurfer]

I just finished making two batches and it is dakine, dank, delicorice, the cat's pajamas, it's all good. I had about three and a half cups from an eight inch pumpkin and a half zucchini to work with. I am sure it will be better after it sits overnight in the fridge too. I prefer this over sprouted garbanzos now. I am not a big fan of cumin and I don't usually add it to my hummus but my wife likes it so it went in. I will use less of it next time though. Maybe it was strong because I fresh ground some seeds. I tailored the two batches to each or our liking. I added rosemary to hers and some whole oregano (I call it mexican oregano, it has the flowerbuds in it), rosemary and g. olives to mine. I used lemon but lime would be good too...I use lime a lot in hummus. Hemp seeds replaced the tahini in her batch and sunflower seeds in mine (she cant have the sunflower seeds). I really expected it to come out kind of dense because of the texture of the pumpkin but soaking for an hour and the processing really softened it up. I was also surprised that it took so little oil, over what garbonzo requires.

Thank you Tirza for sharing this recipe!

[Tirza]

That's for the update, on the dip and the dank. I'm glad you clarified that it is good 'cause this old lady thought dank meant disagreeably moist.

Tee Hee. My first impression too.