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Carolina Eats
Carolina Eats

From home cooking to farm-to-table cuisine, the Upstate is a place for foodies. You can enter your favorite recipes during our quarterly Carolina Eats Recipe Sweepstakes presented by Ingles. All submitted recipes will be published here for everyone to enjoy.

Hummus 3-Pointer

This recipe was submitted by Veera Gaul of Greenville, SC, a finalist in the Carolina Eats March Hoops Recipe Sweepstakes presented by Ingles.

Pumpkin Hummus Ingredients
2 tablespoons lemon juice
2 tablespoons tahini
3-5 cloves of garlic
1 can chickpeas (garbanzo beans) drained and rinsed
1 cup pumpkin puree
2 teaspoons Extra Virgin Olive Oil (EVOO)
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (more to taste)
¼ cup toasted pumpkin seeds
1 pinch paprika
¼ cup dried cranberries (chopped)
O&V Pumpkin Seed Oil to drizzle

Beet Hummus Ingredients
1 package cooked beets (8 oz) *
3-5 cloves of garlic, peeled
1 cup black beans, drained and rinsed
¼ cup tahini
1 teaspoon ground cumin
½ teaspoon salt (more to taste)
2 tablespoons lemon juice (more to taste)
2 tablespoons good quality balsamic vinegar (preferably aged)
1-2 tablespoons good quality EVOO

Lemon Hummus Ingredients
1 (15 oz ) can of garbanzo beans (drained, reserve a little of the liquid)
2 cloves garlic, crushed
1 teaspoon ground cumin
½ teaspoon salt
3 tablespoons Lemon Olive oil
Lemon Juice to taste

Pumpkin Hummus Instructions

  • Pulse lemon juice, tahini, garlic and salt in a food processor until smooth.
  • Add chickpeas and EVOO and pulse till smooth.
  • Add pumpkin, cumin, cayenne and process till well blended. Transfer to a container and refrigerate for at least 2 hours to let the flavors combine.
  • Fold in pumpkin seeds and dried cranberries.
  • Garnish with a drizzle of pumpkin seed oil and a sprinkle of paprika all the pasta and vegetables are well coated.
  • Season with salt and pepper to taste

Beet Hummus Preparation

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  • Pulse the beets, garlic, black beans in a food processor until fine.
  • Add tahini, cumin, salt, lemon juice and balsamic vinegar and puree until smooth.
  • Drizzle in the EVOO in a slow stream while the processor is running.
  • Taste, and adjust salt and lemon juice as needed.
  • Serve with whole wheat pita bread, sliced radishes, carrot and red pepper sticks.

Lemon Hummus Preparation

  • In a food processor, combine the beans, garlic, cumin, salt and olive oil.
  • Blend on a low speed gradually adding the reserved liquid till the desired consistency is achieved.
  • Add lemon juice to taste.
  • Serve with pita chips, cucumber slices, red pepper strips.

View more appetizer recipes from the Carolina Eats Cookbook.

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