Pumpkin Spiced Hummus
- 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
- Grind up ¼ cup of pumpkin seeds (pepitas) in a food processor / nutribullet or magic bullet. Should yield 2 tbls of ground up seeds.
- Place all of the ingredients into a power blender and blend until extra smooth and creamy.
- Sample the hummus and add additional spice if desired.
- Serve with carrot sticks, apple slices, seed crackers, sweet potato or corn chips.
- 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/
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