As my second recipe for the USA Dry Pea & Lentil Council
recipe contest, I am sharing one of my already favorite and super easy recipes. I’m not trying to bias you against any of my new lentil and pea recipes, but this one is tried & true, and is so easy and impressive, you’ll want to blow your friends and family away with it often!
In case you missed the others in my series of pea and lentil recipes for the USA Dry Pea & Lentil Council
blogger contest, don’t despair — I’ve linked them here for you!
BUT WAIT, there’s more! If you would like to win some FREE peas and lentils so you can try some of these yummy recipes right away, here’s how!
So much winning! Great recipes, great prizes, great exposure for gluten-free goodness … it’s all good! Thanks for participating, and thanks so much to the USA Dry Pea & Lentil Council, Le Creuset and Chicago Metallic for sharing these great goodies with us!
Easy Pumpkin Hummus
I’m returning to this favorite hummus recipe because I think you’ll really like it, even if you don’t think you’re a fan of chickpeas or lentils. We’ve all had hummus – in the US, it’s actually grown from $5 million in sales in 1995 to $350 million in 2010! So yes, you know you’ve had your share of hummus!
But maybe you thought it was too difficult to make it yourself? Maybe you didn’t even realize hummus is made from the healthy chickpea? Well making your own hummus is much easier than you might think, and it allows you to tailor the recipe to your own tastes. Perhaps you’re not a big fan of garlic, or you want to make a seasonal hummus. This recipe is your answer! Super easy, super quick — tailor the seasonings to suit your mood or your taste, and you’re off!
And don’t let it stop you that it might not be “pumpkin season,” either. Grab a can of pumpkin (not pumpkin pie mix, just 100% pumpkin) — they make it ”pumpkin season” anytime! Same with chickpeas. If you don’t have any dried chickpeas on hand, or you’re in a hurry, simply use canned chickpeas. They work every time!
So get ready for some super healthy, super tasty recipes and be sure to comment on this recipe – do you want to try it? did you try it? what substitutions did you use?
It will be entered against the other recipes in the next 2 weeks, to see which is your favorite lentil/pea recipe … and then the prizes begin!
Easy Pumpkin Hummus
- One 15-ounce can chickpeas, drained & rinsed (or 2 cups dried chickpeas, boiled)
- 5 Tablespoons pumpkin purée
- ¼ cup roasted red peppers
- 3 Tablespoons lemon juice
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons sunflower seeds, hulled
- ½ teaspoon coarse sea salt
- ¼ teaspoon minced garlic
- allspice to sprinkle on top
- chips or crackers for dipping
If using dried chickpeas, add 1 cup chickpeas to 2 1/2 cups water in a medium saucepan. Bring to a boil, then cover and simmer until the chickpeas are tender — approximately 1 1/2 -2 hours. Drain.
Combine chickpeas with all other ingredients, save allspice, in the bowl of a large food processor. Purée until smooth. Chill, then spoon into a serving bowl and sprinkle allspice on top. Serve with gluten-free chips or crackers. My favorites for this are Food Should Taste Good Multi-Grain or even Sweet Potato chips
Yeah. It’s that easy!