Pumpkin Hummus

cooking
Written By Judy Doherty, MPS, PCII

 

Pumpkin Hummus

This delicious dip is great for any holiday celebration. Plus it doubles as a vegetarian pita sandwich filler.

  • 2 cups hummus (prepared store bought)
  • 1 cup pumpkin (canned)
  • 1 tsp olive oil
  • 2 tablespoons pumpkin seeds (toasted in saute pan)
  • 1 cup cauliflower (florets)
  • 1 cup radishes (sliced)
  • 1 cup sliced red peppers
  • 3 each pita bread (toasted and sliced in wedges)
  • 1/2 cup curly kale (leaves are rinsed and dried and used for garnish)

  1. Mix the pumpkin and hummus. Place in a serving bowl. Make a swirl in the top and fill with olive oil. Add the toasted pepitas.

  2. Place the bowl on a serving platter. Surround it with the dippers.

  3. Serve and enjoy!

video-output-040EE1E7-65AA-49D9-93D9-AB74F9D0697B

 

You can use this hummus as a dip or filler for vegetarian pita sandwiches. The toasted pepitas or pumpkin seeds really add a great flavor. 

Snack
American

Hummus Pita Sandwich

This sandwich is made with our pumpkin hummus recipe plus fresh veggies and pickled onions.

  • 1 each pita bread
  • 4 tablespoons hummus
  • 1 each kale leaf
  • 1 tablespoon cauliflower (floret)
  • 2 each radishes
  • 2 each cucumber slices
  • 1 tablespoon pickled red onion (mix red onion slices with red wine vinegar and let sit for a few minutes)

  1. Toast one pita bread on the stove or toaster. Slice in half. Open to make pockets. Place the hummus and veggies into the 2 halves. Enjoy!

Lunch, Sandwich
American, Middle Eastern

Print Friendly and PDF
Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Previous

For Better Gut Health, Cut Sugar!
Next

Outside the Cereal Box: When Should You Eat Breakfast?