Pumpkin and Garlic Hummus and Pumpkin Spiced Hummus by Kelly Thomas - Nutritionist (CNC) Herbalist (CCMH) and Aromatherapist (CCMA).
We visited our first pumpkin patch this week and it was delightful. Orange balls as far as my ball-obsessed son’s eye’s could see. We came home with two pumpkins, one which we carved into a jack ’o lantern and the other got roasted, pureed and then sat in my refrigerator overnight while I mulled over what to do with it.
Both Paxton and I love hummus so I decided to incorporate this nutritious food into these two hummus recipes:
Pumpkin and garlic hummus which called to my savory palette and Pumpkin spiced hummus which is reminiscent of pumpkin pie and therefore was a hit with Paxton.
Reasons to pick up a pumpkin from your pumpkin patch:
Pumpkins contain potassium, pro-vitamin A carotenes and many other nutrients. Carotenes give pumpkins their beautiful orange color. They are important antioxidants that protect epithelial tissues—which line all ducts, cavities, organs and glands in your body. Epithelial tissue is one of your first lines of defense from free radical damage.
Pumpkin seeds are an excellent source of protein. 1 cup contains 12g of protein. They are also loaded with minerals, most notably zinc, iron and selenium. They also contain essential fatty acids and provide antioxidant support from their Vitamin E content.
And if you want to know how to roast pumpkin seeds follow Jamie Oliver’s easy recipe.
You can eat the seeds dried, reconstituted or sprouted but make sure that they are raw and unsalted. Unshelled pumpkins seeds (Pepitas) contain more zinc.
If purchasing seeds in bulk, store in the freezer to lengthen shelf life and to keep them from going rancid.
Other pumpkin facts:
- Pumpkins are 90 % water
- The largest pumpkin ever grown weighed 1,140 pounds.
- 80% of the US pumpkin supply is available in October
- 1 can garbanzo beans (rinsed and drained) aka chickpeas
- 2 cups pumpkin (steamed or roasted and then puréed) or 1 can of pumpkin purée
- 2 gloves of garlic
- 1 tbls of ghee or butter
- 2 tbls ground pumpkin seeds
- 1 tbls maple syrup (or stevia if avoiding sugar)
- Salt and pepper to taste
- Garnish with rosemary sprig and/or while pumpkin seeds.
- Heat garlic cloves and ghee in a pan at medium to low heat. Cook until Fragrant, approximately 10 minutes.
- Remove from heat.
- Grind up ¼ cup of pumpkin seeds (pepitas) in a food processor / nutribullet or magic bullet. Should yield 2 tbls of ground up seeds.
- Place all of the ingredients into a power blender and blend until smooth and creamy.
- Garnish with rosemary and/or pumpkin seeds.
- Enjoy with raw veggie sticks, pitas or naan bread, corn chips or crackers.
- 1 can garbanzo beans (rinsed and drained) aka chickpeas
- 2 cups pumpkin (steamed or roasted and then puréed) or 1 can of pumpkin purée
- 1 tbls of coconut oil - melted
- 2 tbls ground pumpkin seeds
- 1 tsp pumpkin spice
- 1 tbls maple syrup (or stevia)
- 1 tbls tahini (almond butter can be used as well)
- Juice of 1 lemon
- Grind up ¼ cup of pumpkin seeds (pepitas) in a food processor / nutribullet or magic bullet. Should yield 2 tbls of ground up seeds.
- Place all of the ingredients into a power blender and blend until extra smooth and creamy.
- Sample the hummus and add additional spice if desired.
- Serve with carrot sticks, apple slices, seed crackers, sweet potato or corn chips.
- Hummus can be stored in a glass container and refrigerated for 3 - 5 days.