Easy Pumpkin Hummus Recipe - Little Sunny Kitchen (2024)

FAQs

Why is my homemade hummus not creamy? ›

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

Serve your pumpkin spice hummus with a variety of fruit, crackers, and/or sweet treats.

You can roast a whole head of garlic and drop a few whole-roasted garlic cloves over the top of the finished hummus, or even sauté rinsed canned chickpeas in olive oil, seasonings, and parsley to place over the top for a more jazzy display.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Hummus pairs perfectly with fresh veggies and crispy salads. This crunchy cucumber and tomato salad is a refreshing side dish with a bowl of hummus, but it also works beautifully as a topping for a loaded and colorful hummus.

One of the best crackers for hummus are shredded wheat crackers, like Triscuits, which provide a textured crunch that goes well with smooth hummus. Rice crackers are light, crisp and make a great combo dipped in hummus. You can also try out other chips for hummus because, well, everyone loves chips.

The Ice Cube Trick for Hummus

For extra light and fluffy hummus, adding an ice cube to the hummus mixture before blending helps incorporate air into the mixture. Only add an ice cube if you're using a heavy-duty blender or food processor that can handle chopping ice.

Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

Why does my homemade hummus taste bad? ›

Another cause might be that your lemon is a bit old, causing it to taste more bitter than sour. Lastly, if you've added too much garlic or just happened to used a particularly strong clove, it'll leave the hummus with a very pungent, raw taste.

Hummus is a healthy, versatile snack. It is packed with nutrients and offers protection from various diseases. It's easy to make your own at home, and you can find all kinds of flavors at the grocery store, from black bean, roasted garlic, and coconut curry to red velvet and chocolate mint.

Move Over, Mayo

It makes a great sandwich spread, too. Try it instead of mayo. You'll get more protein and fiber for half the calories you would from mayonnaise. Hummus adds 1 gram of fat to your lunch box, compared to 5 grams for regular mayo.

ABOUT: Baba's Traditional Hummus will transport you to the Middle East, where hummus originated. It's simple yet packed with the pure ingredients of chickpeas, tahini, garlic and lemon. INGREDIENTS: Cooked chickpeas, tahini (ground sesame seeds), water, lemon juice, salt, garlic, citric acid. Calories:60g per serving.

4The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.

In this instance, the best way to thicken it back up is by adding more chickpeas.

Soften the Chickpeas

For a creamier, more luscious homemade hummus, soften up the chickpeas using one of these methods. Baking Soda: If you're cooking your own chickpeas or other beans, adding a pinch of baking soda to the cooking water helps soften the legumes so they break down more easily when blended.

Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.