Tuesday , November 20 2018
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Spicy Pumpkin Hummus


1½ cups cooked (or 1 15oz can) garbanzo beans (also named chickpeas); reserve ¼ c. liquid*
1 c. cooked (or canned) pumpkin
1 T. avocado oil (or olive oil)
1 clove garlic
2 T. lemon juice (about 1 lemon)
1 t. ground coriander
2 t. cumin
½ jalapeño pepper (remove seeds if you don’t like as spicy)
½ t. sea salt
¼ t. cayenne pepper (optional if you like it more spicy)


In a high-speed blender or food processor, combine all ingredients except beans and blend until smooth.
Gradually add beans and more liquid or water if needed to make into desired consistency.

Serve with vegetables and/or pita bread or chips

Keep refrigerated.

*You can make your own “from scratch” garbanzo beans. Make a big batch and freeze for easy use in hummus, on salads or other recipes.

Pressure cooker/Insta-pot: Sort and wash 2 c. dry garbanzo beans, add 6 c. water and pressure on high for 1 hour with natural release. (This equals about 3 cans)

Crockpot: Sort and wash beans (any amount knowing they will double in size). Completely cover with hot water and add an extra inch (at least double the water) and cook on low overnight. Add more water if needed and cook a few more hours until tender. (Total time12-24 hours).

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