Pumpkin Hummus
One of the most scrumptious hummus recipes you'll ever taste. This one is loaded with pumpkin and spices to give it an extraordinary flavor. Gluten free and vegan.
Ingredients
- 15 oz. can garbanzo beans rinsed and drained, reserve liquid
- 1 whole garlic bulb top cut off and roasted
- 3 tbsp. lemon juice
- 15 oz. canned pumpkin
- 1 1/2-2 tbsp. tahini sesame paste ground sesame seeds
- 2 tbsp. olive oil
- 1 tsp. cumin
- 3/4 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. tamari gluten-free soy sauce low sodium
- 1/8 cup water or reserved garbanzo bean liquid
Instructions
- Cut top of garlic bulb to expose the top parts of the garlic.
- Place in 350° oven or toaster oven for about 30 minutes.
- Meanwhile, drain and rinse garbanzo beans.
- Mash beans with a fork.
- Place in blender or food processor.
- Add lemon juice, pumpkin, tahini, olive oil, cumin, chili powder, salt, pepper, and tamari.
- Once garlic is roasted, peel off skin and add roasted garlic to blender.
- Pulse and blend until thoroughly mixed.
- You may have to stop and stir 3 or 4 times to make sure all of the ingredients are blended.
- You may also have to add the water in order for the hummus to process.
- Serve with vegetables of your choice.
- Makes about 2 cups hummus.
Notes
Veggie Suggestions: broccoli, cauliflower, zucchini, yellow squash, baby carrots or carrot chips, radishes, grape tomatoes, mini bell peppers, or bell peppers, cucumbers, sugar snap peas, jicama, beets, or pita chips.
NOTE: Preparation time does not include time required to roast garlic.
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