Creamy Pumpkin Hummus
Do you love a fun seasonal appetizer as much as I do? Well then, you're in luck!
Check out this week's Creamy Pumpkin Hummus!
A super simple hummus recipe that's loaded with vitamins and minerals, complex carbs, protein and healthy fats too.
And it tastes ahh-mazing!!
Serve with your favorite veggies, whole grain crackers or chips or scoop some on crisp toasted pita bread. YUM!
Ingredients
2 Tbsp. lemon juice
2 Tbsp. tahini
3 cloves garlic (or 3 tsp. minced)
2, 15 oz. cans garbanzo beans, rinsed
2 tsp. extra-virgin olive oil
1, 15 oz. can pumpkin puree (not pumpkin pie filling!)
1 tsp. ground cumin
1/4 tsp. cinnamon
1/2 tsp. cayenne pepper
1/8 tsp. paprika (optional)
Garnish with 1/4 C roasted pumpkin seed kernels (optional)
Directions
Add lemon juice, tahini, and garlic together in a food processor or blender and pulse until well blended.
Add garbanzo beans and olive oil and pulse until smooth.
Add pumpkin, cumin, and cayenne pepper and process until well combined.
Transfer hummus to an airtight container and refrigerate at least 2 hours.
Sprinkle up to 1/8 tsp. paprika and garnish with pumpkin seeds (optional).
Serve with fresh vegetables, whole grain crackers, toasted pita, etc. and enjoy!
Eat and Enjoy!
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