Thank you to Food Should Taste Good for sponsoring this post!
This hummus simply ROCKS!
I didn’t get to eat as much of it as I would have liked, but I did try enough to know it’s delicious. Here’s what happened:
Yesterday I prepared a healthy lunch for my 3 and 5 year old. I had also just whipped up this Roasted Pumpkin Hummus and thought I’d have some of that for my lunch. So we all sat down at the table to eat and as soon as they saw me eating this hummus they asked me what it was and asked if they could have some. I told them it was a special and delicious chip dip and they each took one bite. They pushed their plates aside and asked if they could have more. I thought for a moment. Normally my response would be something like “eat your lunch first and you can have some.” But I realized that this nutrition-packed hummus was probably even healthier than their actual lunch – so I consented. And that was the end of my lunch. My kids eagerly huddled around me and absolutely went to town on this!
It was one of those times when as a mother you pat yourself on the back.
And tomorrow I’m making another batch for them. But this time I’ll be smarter. I’m doubling it.
One of the highlights of our snacking session were the chips that accompanied the hummus. Food Should Taste Good’s chips have become a family favorite and we were excited to try out three flavors that were new to us: Harvest Pumpkin, Sweet Potato, and their Brown Rice Crackers. All three of these paired beautifully with the hummus, including one of our traditional favorites, Multigrain. FSTG’s chips are all-natural, certified gluten-free, vegan and kosher. No MSG, no GMO’s and made with simple, wholesome ingredients.
My kids knew exactly which ones they wanted. My 5 year old son hoarded the new Pumpkin Harvest chips and my 3 year old daughter opted for her old favorite, Multigrain. I pulled in a third option, Sweet Potato, and before long we were all sharing the different flavors. Somehow, amidst the enjoyment of our hummus and chips, the spirit of peace and harmonious sharing descended upon my kids. I think I may have found the solution: Make and eat hummus all day long.
Yes, below are our personality-rich 3 and 5 year old kids. My son used to hide from my camera but in recent months he’s more than eager to pose. And my daughter has followed suit. Yeah, they both really like to ham it up for the pics!
But I’m just thrilled that I’ve found another super healthy snack that they’re both willing to eat!
This delicious hummus is packed with nutrition featuring healthy fresh pumpkin, garbanzo beans, garlic and olive oil! And then it’s laced with a few additional flavors to really make it shine!
Let’s get started!
Instead of my usual step-by-step photos, I’ve put together a rockin’ video for you!
I’d love your feedback: Do you prefer my usual step-by-step photos or this video-style format? Leave a comment! Thank you!
Enjoy!
This giveaway has now ended! Congratulations to our two winners, Kristina and Susan!
- 1 pound diced fresh pumpkin, peel removed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 head garlic, the pointy end cut off by about ¼ inch to expose the cloves
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 2-3 tablespoons homemade tahini paste (it's the best, plus super easy and cheap!)
- 2 teaspoons pure maple syrup for just a touch of flavor (artificial will make the hummus sweeter and won't add as much maple flavor)
- 2 tablespoons extra virgin olive oil
- Juice of one lemon
- 1 teaspoon salt
- Roasted pumpkin seeds, olive oil and a sprinkle of cinnamon for serving
- Food Should Taste Good chips, crackers or toasted pita bread
- Preheat the oven to 450 degrees F.
- In a bowl, toss together the pumpkin, oil and cumin. Spread the pieces out on a lined cookie sheet and add the head of garlic. Roast for 25-30 minutes or until the edges of the pumpkin and garlic have become a little blackened.
- Place the pumpkin, garlic and garbanzo beans in a food processor along with the tahini, olive oil, maple syrup, lemon and salt. Blend until smooth, adding more olive oil as necessary. Add more tahini, maple syrup and salt to taste.
- Scoop into a serving bowl drizzled with some olive oil and sprinkled with some pumpkin seeds and a touch of cinnamon.
- Serve with chips, crackers or toasted pita bread.
A special “thank you” to Food Should Taste Good for sponsoring this post and making the creation of recipes like this possible! As always, all opinions are 100% my own.
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Theresa says
18 November, 2015 at 5:29 pmThis sounds amazing..,such a delicious idea
Alice says
18 November, 2015 at 6:37 pmI love your “rockin video” – sweet! So easy. As for the Pumpkin Hummus,it just sounds so yummy. I have roasted squash in the past. It not only tastes great it’s a good for you food, as your children so excitedly showed us. So cute!
I have had the chips in the past, they are super. So, I won’t take up the giveaway spot. I just wanted to say “hi” and pass a comment. Thanks for all the treats, surprises and fun.
Kimberly @ The Daring Gourmet says
18 November, 2015 at 7:40 pmI appreciate your feedback, Alice, thank you! I’ve been thinking about doing more video-style prep directions (including actual videos with dialogue and me cooking) instead of the long-winded step-by-step pics. But I know a lot of my readers like all the pics. We’ll see. This video’s the guinea pig ;) And of course you’re welcome to enter the giveaway – there’s always have a spot reserved for you! :)
BARBARA says
18 November, 2015 at 7:25 pmI would love to try any of these healthy chips.
Our family is very careful about our eating as my daughter has MS & my son is in Renal Disease.
Loved your “Rockin Video.” And we absolutely adore Hummus & will try your recipe tomorrow.
Thank you ever so much.
Isabelle @ Crumb says
18 November, 2015 at 8:24 pmI’ve yet to meet a hummus I didn’t like, and this one sounds like it would be right up my alley. Love that beautiful bright orange colour!
Kristina says
18 November, 2015 at 8:36 pmI have tried most of the FSTG flavors, ha! they are my favorite. I would LOVE to REtry the pumpkin… Mmm…
fran b says
19 November, 2015 at 1:19 amsweet potato
Marye says
19 November, 2015 at 4:52 amThis hummus looks wonderful, I need to try this!
kristy @ the wicked noodle says
19 November, 2015 at 5:55 amThat’s a hard question to answer since they all look so good! Probably sweet potato and the sea salt. And pumpkin!
Your hummus looks to die for and the pics of your little ones are soooo cute!!
adina says
19 November, 2015 at 6:46 amI love this so much. I have made hummus in countless variations, but never with pumpkin. I have to make this.
Angie | Big Bear's Wife says
19 November, 2015 at 7:13 amHummus does rock and I bet this pumpkin one rocks even more!oo and I bet we’d love those Pumpkin Harvest chips!!
Kristyn says
19 November, 2015 at 7:27 amFood Should Taste Good chips are so delicious, and this pumpkin hummus sounds incredibly good! It’s like a match made in heaven!
Sharron says
19 November, 2015 at 7:32 amthis is great was looking for a new hummus recipe and would not have thought of Pumpkin! What a great idea will be making this and as for the chips love all of them!
manda says
19 November, 2015 at 7:49 amI like the sweet potato.
Judith says
19 November, 2015 at 8:11 amI’d love to try the pumpkin
Vicky @ Avocdo Pesto says
19 November, 2015 at 10:38 amYou know this hummus must be delicious when even picky kids want to eat it all! yay that your kids liked it! And yes have had those chips before and looove them!!
Anonymous says
19 November, 2015 at 3:09 pmI admit it, the pumpkin chips have caught my eye. I love that they are likely not sweet like so many other pumpkin-themed items this time of year, and would be amazing with several dips–including this awesome one!
Dee Dee (My Midlife Kitchen) says
19 November, 2015 at 3:57 pmOoo, I love all of their flavors, but I think I’d have to jump at the pumpkin chips. I love that they would be such a great accompaniment to the hummus!
David says
19 November, 2015 at 4:34 pmMy favorite way to eat chips is as a snack, usually with salsa or cheese dip. My favorite variety is the sweet potato flavor.
Julie @ Texan New Yorker says
19 November, 2015 at 5:26 pmBeautiful! This reminds me of a sweet potato hummus I made last year with Thanksgiving leftovers – it was really delicious. Yours looks even better with those pepitas on top!
Heather | All Roads Lead to the Kitchen says
19 November, 2015 at 5:34 pmThose are some smart kids – I don’t blame them one bit, it looks fabulous! I love hummus and I love roasted pumpkin, so I know I’d love them combined.
Kirsten/ComfortablyDomestic says
19 November, 2015 at 6:28 pmHummus was my super sneaky healthy lunch when I had two toddlers. They would gobble it up with sugar snap peas and multigrain crackers. Now they love Food Should Taste Good’s multigrain chips. I’m sure they’d like this pumpkin hummus, too.
Erin @ Dinners, Dishes, and Desserts says
19 November, 2015 at 6:51 pmMy son would want to eat this for his lunch too, he loves anything with pumpkin. And I lvoe those sweet potato chips, they are so good!
Paula - bell'alimento says
19 November, 2015 at 8:15 pmOkay that is just awesome. Wouldn’t have thought to try a pumpkin hummus but I’m all into it!
julie says
19 November, 2015 at 10:09 pmI would love to try any of the chips
Kim Beaulieu says
19 November, 2015 at 10:17 pmI want to shove my whole face in this. But then I’d miss out on all those delicious chips. So I’ll just dunk right into this fabulous hummus with those tasty chip.
Ashlyn @ Belle of the Kitchen says
19 November, 2015 at 11:14 pmYou know if the little ones like it, then it has to be good! My kids are big hummus eaters too and I bet they would love this version!
Anita says
19 November, 2015 at 11:50 pmOoh, those chips are favorites of mine! And I think your pumpkin hummus dip will go great with them!
Jenny B | Honey and Birch says
20 November, 2015 at 5:58 amYuuummm, I just love FSTG chips and this dip looks delicious!!
Nutmeg Nanny says
20 November, 2015 at 6:05 amThis hummus is perfect for the holiday table! I’m allergic to tahini but I think I could easily substitute cashew butter.
Andi @ The Weary Chef says
20 November, 2015 at 6:40 amI’d love to have pumpkin and sweet potato! This hummus rocks! Can’t wait to try this!
Gerry @ Foodness Gracious says
20 November, 2015 at 8:21 amLove this and hummus is so good as an app for the kids!!
linda says
20 November, 2015 at 9:37 amI absolutely love chips and dip
Katy Skrzypek says
20 November, 2015 at 9:46 amWe love everything pumpkin in our house! and we love it even more if it’s a quick and easy snack!
Erren @Erren's Kitchen says
20 November, 2015 at 10:37 amWow, what a fantastic idea! Love it!
Liz says
20 November, 2015 at 6:06 pmWhat gorgeous hummus! I need to branch out and make some flavored versions–you’ve inspired me :)
Valerie | From Valerie's Kitchen says
20 November, 2015 at 6:41 pmThis looks out-of-this-world good and I’m crazy about those chips! Your kids are SO cute :)
Michelle @ Blackberry Babe says
20 November, 2015 at 7:56 pmSuch a great idea and I LOVE those chips! They are the bomb!
Tonia from TheGunnySack says
21 November, 2015 at 12:02 amI love hummus but I’ve never tried making it myself! This looks delicious!
Tina W says
21 November, 2015 at 12:09 amI love chips and salsa, and I would try the Sweet Potato first.
Brenda Haines says
21 November, 2015 at 10:50 amI like a good spinach dip with my chips. I am excited to try the sweet potato chips!
Jillian Too says
21 November, 2015 at 12:21 pmI love guacamole with chips. I would love to try the Multigrain FSTG chips.
Chrissie says
21 November, 2015 at 12:51 pmThis hummus looks beautiful!! I bet it’s tasty too!!
Amy Z. says
21 November, 2015 at 2:14 pmI like to enjoy chips with salsa. I’d love to try the Sweet Potato flavor!
Kristen D. says
21 November, 2015 at 4:08 pmI actually like to enjoy chips just plain….but with salsa would be my second! The pumpkin flavor would be my first try!
Linda says
22 November, 2015 at 12:46 amI love chips with salsa and I want to try the sweet potato tortilla chips.
Brandon @ Kitchen Konfidence says
22 November, 2015 at 12:22 pmI would so dip the HECK out of this hummus. Looks super tasty. Especially with those pumpkin chips.
prasert says
22 November, 2015 at 2:12 pmchips and salsa are my favorite
Colleen (Souffle Bombay) says
22 November, 2015 at 4:50 pmWow!! The color, the pepitas, the flavors. I LOVE this! Pinning!
Christiane ~ Taking On Magazines says
22 November, 2015 at 7:27 pmYou’re so lucky that your kids were willing to eat this! My daughter would have turned her nose up at it even though she’s a traditional hummus fan. Personally, I think it looks AMAZING!
eat good 4 life says
23 November, 2015 at 7:39 amOh wow so healthy, I have never thought of making pumpkin hummus before. What a great idea! Looks like the little ones enjoyed it a lot!
Steph @ Steph in Thyme says
23 November, 2015 at 2:33 pmWhat a beautiful, flavorful, dreamy hummus! Love the colors and garnish of seeds on top. Mmm.
eatrepeat says
23 November, 2015 at 2:42 pmThis hummus sounds awesome! I enjoy eating chips straight from the bag (if they’re good chips like FSTG) and with a variety of dips. Multi-grain has been my go-to for a while but I love all of their flavors. Haven’t tried the pumpkin and would like to!
Krista @ Joyful Healthy Eats says
23 November, 2015 at 6:20 pmWhere are the crackers? I’m ready to chow down!
Elle says
24 November, 2015 at 9:14 amI want to try sweet potato and my favorite way to enjoy chips is with salsa.
Susan Christy says
24 November, 2015 at 8:13 pmI like chips with any kind of dip. I want to try the FSTG Cantina Chips.
Denise M says
24 November, 2015 at 9:18 pmI want to try the Sweet Potato one. I love to melt cheese on top of crackers
Liz says
19 November, 2017 at 6:42 pmI know this is about 2 years old, but how much is the yield? Seems like a huge serving size if it serves 4 but has about a pound of beans and a pound of pumpkin in it. Either way- looking forward to making it for Thanksgiving apps!
Kimberly @ The Daring Gourmet says
19 November, 2017 at 6:50 pmHi Liz, yes, 4 servings definitely makes for very large servings, doesn’t it! That should be 6+ servings, depending on how large the servings are. I tried to find my original hand-written notes for this to see what the quantity is but can’t find it. If you make it and don’t mind reporting back on the yield, I’d appreciate it!