Pumpkin Hummus (two ways)
Using fresh, in season ingredients is a wonderful way to teach children to cook.
Adding pumpkin to hummus is a delicious and nutritions snack. Pumpkins are full of fiber, antioxidants and many vitamins.
Both classes made pumpkin hummus this week, here are the two different versions they made.
Red Robin Class's Spiced Pumpkin Hummus
1 can garbanzo beans
1 (15 ounce) can pumpkin puree
1/2 cup lemon juice
1/2 cup water
1/3 cup extra-virgin olive oil
1/2 cup tahini paste
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
Drain the garbanzo beans. Place the beans, lemon juice, and water into a blender, and puree until a smooth paste forms.
Add the pumpkin puree, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth.
We like to serve them with whole wheat pita bread triangles.
White Chickadee Class's Garlic Rosemary Pumpkin Hummus
1–2 cloves roasted garlic
2 tablespoons olive oil
2 tablespoons water
1 can chickpeas, drained and rinsed
2/3 cup pumpkin puree
1 tablespoon maple syrup or honey
1/2 teaspoon finely minced fresh rosemary (more to taste)
salt to taste
Peel garlic cloves.
Roast the garlic cloves by simmering in a small saucepan with 2 tablespoons of olive oil for about 10-15 minutes over low/medium heat.
While the garlic is roasting, finely chop the rosemary leaves and set aside.
Puree the chickpeas, pumpkin puree, roasted garlic with the oil you roasted it in, water and maple syrup (or honey) in a blender or food processor until smooth. Add more oil or water as needed.
Stir in the rosemary chopped rosemary.
Serve with pita bread or fresh veggies.