Saturday, December 31, 2011

Peanut Pumpkin Hummus

Peanut Pumpkin Hummus
adapted from Cara's Cravings
  • 1 can chickpeas (garbanzo beans) drained, rinsed
  • 1/4 c all natural peanut butter
  • 1/2 c pumpkin puree
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon chili garlic paste (I just blend chili powder and garlic cloves to a paste)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  1. Peel the outer skin from the chickpeas.
  2. Combine all ingredients in a food processor, and process until smooth.
  3. Serve.
Makes about 15 1-ounce servings. Store tightly covered in refrigerator for up to one week.

review: I like it but the peanut flavor is quite strong. This may be due to chunky peanut butter. I think the extra chunks of peanuts made the flavor more intense. I think smooth peanut butter would be a change. I was hoping for a more pumpkin/ tradition hummus blend so next time I'll bump up the pumpkin. This is definitely something to work on. Definitely delicious, but not what I was expecting!

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