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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.

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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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