Sunny Pumpkin Hummus|Print

Servings: 16

Lemon juice

2 tbsps

Tahini

2 tbsps

Garlic

3 cloves

Salt

¾ tsp

Garbanzo beans

2 15-oz cans, drained

Extra virgin olive oil

2 tsps

Pumpkin puree

1 15-oz can

Ground cumin

1 tsp

Cayenne pepper

½ tsp

Pumpkin seeds

¼ cup, peeled, toasted

Paprika

1/8 tsp

Sunny Pumpkin Hummus

Prep:

15 m

Cook:

2 h 15 m

Ready in:

2 h 30 m

Blend lemon juice with tahini, garlic and salt until smooth. Add beans and oil, blend until smooth again. Add pumpkin pure, cumin, cayenne and give it another blend. Spoon hummus into an airtight container and refrigerate for at least 2 hours before serving.
When it’s time to serve, gently mix in the toasted pumpkin seeds and paprika.