How To Make Hummus

Hummus is a useful condiment to have in the fridge – especially in summer. It's wonderful as a raw vegetable dip or with torn up pita pockets as dippers and on sandwiches as a spread. And best of all, if you have ever wondered how to make hummus, you will be pleased to know it's a snap to make if you have a food processor - and it will save you a lot of money making it yourself.

All year around I batch cook quantities of red kidney beans and chickpeas in the crock pot, and freeze them in 2 cup containers, so I always have them on hand.

Next time you have some pumpkin in the house, and you will be using the oven, roast 4 oz of pumpkin so it's ready next time you want to take out a container of chickpeas and make this delicious home made hummus recipe.

Roast Pumpkin Hummus

3 cloves of garlic

2 cups cooked and drained chickpeas

4 oz roasted pumpkin, chopped into chunks

¼ tspn curry powder

3 Tbsp peanut butter

3 Tbsp lemon juice

2 Tbsp olive oil

Add the garlic to the food processor and chop.

Add the chickpeas, roasted pumpkin, curry powder, peanut butter and lemon juice and process until it's a smooth and creamy consistency. Then pour oil in slowly while the processor is still going.

Check the consistency, if it needs to be thinner add a little water.

Pour into a container that has a lid (for easy use) and use the contents over the next few days.

My favorite way to serve it is with toasted strips of pita pocket. Enjoy!

Variation: The roast pumpkin can be replaced with either roasted red peppers or red peppers from a jar. The peanut butter can be replaced with the traditional tahini or sesame seed paste. Curry powder can be omitted or replaced with coriander or cumin. Once you have made it once, you will see how easy it is to substitute ingredients and add more or different flavors.

More Dip Recipes? If you love Creamy Spinach Dip this slow cooker recipe is handy to have.

From a Previous Post:  Easy Chicken Crock Pot Recipe - Mediterranean Summer Chicken

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