Pumpkin Hummus

A savory spread or dip that is also healthy. Pumpkin is a very good source of vitamins and potassium and when used to make hummus not only provides a nice color but a smooth balanced combination with the spices.

Ingredients

  • 2 (15 oz) cans Garbanzo beans – drained
  • 1 (15 oz) can Pumpkin puree
  • ΒΌ cup Pumpkin seeds (or sunflower)
  • 3 Garlic cloves
  • 2 TBL Lemon juice
  • 2 TBL Tahini
  • 2 tsp Olive oil
  • 0.75 tsp salt
  • 1 tsp Cumin – ground
  • 0.5 tsp Cayenne pepper
  • Paprika – for garnish

Ingredients

  1. Mise en Place – measure and prepare your ingredients prior to starting
  2. In a food processor (or blender), puree lemon juice, tahini, garlic, and salt.
  3. Add garbanzo beans and olive oil and pulse until smooth.
  4. Add pumpkin, cumin, cayenne pepper and pumpkin seeds; process until well blended.
  5. Refrigerate hummus in airtight container for at least 2 hours.
  6. Garnish with paprika when served.