Pumpkin Hummus
We know that bright orange colour means it’s chock full of vision-supporting vitamin A, but a helping of pumpkin can also help you balance out the effects of too many salty holiday snacks thanks to its high levels of potassium.
Ingredients
- 3 cloves garlic
- 2 cans white beans
- 1 can pumpkin purée
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 cup pumpkin seeds topped with 1/8 tsp each of sweet paprika, cumin and salt
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- In a food processor, purée 3 cloves minced garlic, 2 cans white beans, drained and rinsed, 1 (15-oz) can of pumpkin purée, 2 tbsp each tahini, lemon juice and olive oil, 1 tsp cumin, and 1/2 tsp each cinnamon, cayenne pepper and salt.
- Cover and refrigerate for up to 2 days.
- Meanwhile, line a baking sheet with parchment paper and spread with 1/2 cup pumpkin seeds topped with 1/8 tsp each of sweet paprika, cumin and salt. Toast for about 5 to 10 minutes, until slightly browned.
- Store in an airtight container at room temperature for up to 1 week. Serve the hummus sprinkled with pumpkin seeds and a bowl of baked pita chips and veggies for dipping.
