2 Deliciously Different Hummus Recipes

Don’t you just love all the fabulous hummus recipes available now?!  At this time of year, it seems we all like to be dipping, snacking and sipping so let’s do it with some fun!  These hummus recipes are quite different yet equally delicious and take no time at all to prepare.

Two Deliciously Different Hummus Recipes | Simply Fresh Dinners

I am always motivated to make hummus because my 13 year old nephew, (Happy Birthday, John!) loves this and even though he tends not to veer from the traditional hummus he tried these and loved them. I wish I had taken a picture of the disaster going on in my kitchen while I made these because when he came over for a taste test, I must have looked like a mad scientist with all my ingredients strewn about and the counter filled to overflowing.  I can get a little crazy when cooking, ha!

I saw these two recipes in Sage Magazine, a free magazine they distribute in the organic section of the grocery store. I love this little publication.  It covers everything about clean living from health to food.  I changed up a couple things in the recipe but basically followed it’s premise.

Harvest Pumpkin Pecan Hummus | Simply Fresh Dinners

I’m on a real curry kick these days and the  Curried Hummus with Crunch Garam Masala-Roasted Chickpeas was irresistible.  I’m a big fan of snacking on roasted chickpeas  so including them in the hummus is a bonus.  And because I haven’t cooked a single pumpkin dish yet, I thought the Harvest Pumpkin Pecan Hummus would be a great choice. Can you believe the way the internet is bombarded with pumpkin recipes at this time of year?  I like pumpkin but wow, it’s an avalanche of orange stuff!

Curried Hummus with Crunchy Garam Masala - Roasted Chickpeas | Simply Fresh Dinners

Serve these with some fun, fresh crudites or Naan bread and let everyone dig in.  Even your hungry man football watchers are going to go for this.  Cheers!

 

Curried Hummus with Crunchy Garam Masala-Roasted Chickpeas
Author: Robyn (adapted from Sage Magazine, Allison Day)
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • Garam Masala-Roasted Chickpeas
  • 1/2 cup cooked chickpeas, dried thoroughly
  • 1/2 tsp extra virgin olive oil
  • 1/2 tsp garam masala
  • 1/4 tsp sea salt
  • Curried Hummus
  • 21/2 cups cooked chickpeas
  • 1/3 cup tahini
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 lemon juice
  • 1/2 teaspoon sea salt
  • 1-4 tablespoons water to thin as needed
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon extra virgin olive oil, for drizzling
Instructions
Roasted Chickpeas
  1. Preheat oven to 400F. Line large, rimmed baking sheet with parchment paper. Place dried chickpeas in medium sized bowl and drizzle with olive oil. Add garam masala and salt and toss to coat. Place chickpeas on baking sheet and roast for 15 minutes.
  2. Shake pan and roast for an additional 15 minutes until crispy and golden. Let cool on baking sheet for 10 minutes while you prepare hummus.
Hummus
  1. Combine chickpeas, tahini, garlic, curry powder, turmeric, lemo juice and salt in food processor. Puree until smooth, stopping to scrape down sides, if needed. Thin with water 1 tablespoon at a time, until desired consistency is reached.
  2. Transfer to serving bowl. Garnish with cilantro, olive oil and 2 tablespoons of roasted chickpeas. Serve with raw vegetables or Naan bread and the remaining roasted chickpeas on the side.
  3. Can be kept covered in the fridge for up to one week.
Calories: 230 Fat: 11g Saturated fat: 1g Trans fat: 0g Carbohydrates: 27g Sugar: 4g Sodium: 315 mg Fiber: 5g Protein: 10g

 

Harvest Pecan Pumpkin Hummus
Author: Robyn (Adapted from Sage Magazine, Allison Day)
Prep time:
Total time:
Serves: 6 person
Ingredients
  • 1/3 cup pecan halves, plus 1 tablespoon chopped pecans, for garnish
  • 2 garlic cloves, minced
  • 11/2 cups cooked chickpeas
  • 1/2 cup pumpkin puree (canned or fresh, I used organic canned) or sweet potato puree
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grainy mustard
  • 2 teaspoons maple syrup
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh thyme (dried is ok)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fresh ginger, minced
  • 1/8 teaspoon ground nutmeg
Instructions
  1. In food processor, pulse halved pecans and garlic until paste forms. Add remaining ingredients and puree until smooth, stopping to scrape down sides if necessary.
  2. Transfer to a serving bowl and garnish with additional chopped pecans. Serve at room temperature with Naan bread or fresh, raw vegetables.
  3. Keep in fridge refrigerated for up to a week.
Calories: 127 Fat: 6g Saturated fat: 1g Trans fat: 0g Carbohydrates: 16g Sugar: 4g Sodium: 233 mg Fiber: 3g Protein: 5g

 

16 Comments

  • Reply
    Anita Rivera
    November 12, 2015 at 5:16 pm

    Oh a bowl of hummus goes FAST in our house! And especially with a head of raw cauliflower? DEVOURED in minutes. These look nice and spiced up my friend! Are you enjoying November? Ours is finally getting windy and cool, feeling like the way it should at this time of year! Great share sweet girl. Have fun! Anita

  • Reply
    Bam's Kitchen
    November 12, 2015 at 6:25 pm

    Happy birthday John, I am hoping your auntie spoils you rotten!!!
    Robyn I love both of these hummus recipes but the curried hummus with the crispy garam marsala chick peas is drawing me in. I want to just take my carrot sticks and dig in… I know I am odd but I love hummus and carrot sticks maybe it is because it is a great alternative to gluten but I think I love that crunch with the creamy. Photos are just drop dead gorgeous and love how you styled them. Look like they need to be the front cover of a magazine. Sending smoke signals!
    Bam’s Kitchen recently posted…Muffuletta PizzaMy Profile

  • Reply
    Marla
    November 14, 2015 at 11:31 am

    Hi Robyn,
    I love both of your recipes but if I had to pick one I would choose the 2nd one the Harvest Pecan Pumpkin Recipe. I always think pumpkin makes almost any recipe taste better. Thanks for sharing on Real Food Fridays. Pinned & twitted.
    Marla recently posted…Real Food Friday #114 – Make It Healthy & Real FoodMy Profile

  • Reply
    Mindy
    November 14, 2015 at 7:01 pm

    Oh Robyn, I SO love your photos – such an organic and earthy feel to them. I have been eating carrots dipped in hummus lately as a snack or part of lunch but have to confess to store bought. You have convinced me to go for the real thing!
    Mindy recently posted…When my heart is overwhelmedMy Profile

  • Reply
    Maggie
    November 15, 2015 at 2:39 pm

    Oh my gosh Robyn, these hummus bowls look absolutely gorgeous! I LOVE these curry flavor and can’t wait to try them out soon! Never thought of blending pumpkin into hummus and it sounds so delicious too. What a easy healthy dish 🙂
    Maggie recently posted…20 Quick and Easy Asian Side DishesMy Profile

  • Reply
    GourmetGetaways
    November 15, 2015 at 8:54 pm

    I got a preview of this delicious hummus on instagram!!! What a gorgeous picture! I love it when there are some whole chick peas remaining in the dip.
    Thanks for sharing
    Julie
    Gourmet Getaways
    GourmetGetaways recently posted…Chocolate Brownie Christmas TrifleMy Profile

  • Reply
    Linda
    November 16, 2015 at 7:19 pm

    Nice twist on the hummus. I bet the pumpkin tastes great. I have never been a fan of it, however your approach sounds interesting. Lots of love from W.W. xo
    Linda recently posted…Beware of Scammers!My Profile

  • Reply
    Sherri @ Watch Learn Eat
    November 16, 2015 at 9:55 pm

    Both of these hummus recipes look amazingly delicious and the photos are so incredibly beautiful! I think they are both calling my name!! 🙂
    Sherri @ Watch Learn Eat recently posted…Meatless Monday: Green Olive and Pimento HummusMy Profile

    • Reply
      Robyn
      November 25, 2015 at 8:55 am

      Thanks, Sherri! Isn’t hummus just so much fun?
      Robyn recently posted…Giving Thanks!My Profile

  • Reply
    Becca @ The Earthlings Handbook
    November 24, 2015 at 4:35 pm

    I tried both recipes and really liked the pumpkin one! I made it with butternut and buttercup squash since we had some left over that we’d baked. The combination of flavors is very interesting and different from anything else I’ve eaten.
    Becca @ The Earthlings Handbook recently posted…5 Must-See Environmental DocumentariesMy Profile

    • Reply
      Robyn
      November 25, 2015 at 8:54 am

      So glad to hear you tried these, Becca! The pumpkin was my favorite as well and I love that you changed it up with squash. Thanks so much for taking the time to let me know. Your kind of comments always make my day 🙂
      Robyn recently posted…Giving Thanks!My Profile

  • Reply
    Marcelle/ A Little Fish in the Kitchen
    December 15, 2015 at 11:13 pm

    These both look so ah-mazing, I’m not sure which one to make first!! Beautiful photos!

  • Reply
    50+ Healthy Holiday Appetizers - Simply Fresh Dinners
    December 28, 2015 at 10:07 am

    […] Two Deliciously Different Hummus Recipes  |  Simply Fresh Dinners […]

  • Reply
    Diane (Created by Diane)
    May 29, 2016 at 2:45 pm

    I just LOVE these two recipes and can’t decide which to make first they both sound fantastic

    • Reply
      Robyn
      May 31, 2016 at 9:15 am

      Thanks Diane. Isn’t it great that you can change hummus up in so many ways?

  • Reply
    Chris Scheuer
    October 31, 2016 at 12:25 pm

    I’d be hard pressed to decided on one of these Robyn so I’ll just take a sample of each please – with lots of chickpeas please!!

  • Leave a Reply

    CommentLuv badge