Pumpkin Spiced Hummus
For the sweet and spicy palette
  • 1 can garbanzo beans (rinsed and drained) aka chickpeas
  • 2 cups pumpkin (steamed or roasted and then puréed) or 1 can of pumpkin purée
  • 1 tbls of coconut oil - melted
  • 2 tbls ground pumpkin seeds
  • 1 tsp pumpkin spice
  • 1 tbls maple syrup (or stevia)
  • 1 tbls tahini (almond butter can be used as well)
  • Juice of 1 lemon
  1. Grind up ¼ cup of pumpkin seeds (pepitas) in a food processor / nutribullet or magic bullet. Should yield 2 tbls of ground up seeds.
  2. Place all of the ingredients into a power blender and blend until extra smooth and creamy.
  3. Sample the hummus and add additional spice if desired.
  4. Serve with carrot sticks, apple slices, seed crackers, sweet potato or corn chips.
  5. Hummus can be stored in a glass container and refrigerated for 3 - 5 days.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/pumpkin-hummus/