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Hummus, Pumpkin Yield: About 3 cups Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
A protein packed dip similar to pumpkin spice cream cheese without the cholesterol and casein from the dairy. Enjoy this slightly sweet and slightly savory hummus as an appetizer or as a dessert. Freshly roasted pie pumpkin works best, but there is nothing wrong with using canned pumpkin for simplicity. Prep Time 10 minutes Cook Time none

Ingredients:

• 1 cup No-salt added garbanzo beans
• 1 cup Cannellini beans - low sodium (substitute additional garbanzo beans)
• 1 cup Pumpkin puree (canned or fresh roasted pie pumpkin)
• 1/4 cup Real maple syrup (substitute date syrup or honey) (Date syrup)
• 2 Tablespoons Pumpkin seed butter or tahini (substitute natural peanut butter) (pumpkin seed butter)
• 1 1/2 teaspoons Pumpkin pie spice
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon Ground nutmeg
• 1 medium Lemon (for juice - about 2 tablespoons)
• 1/4 cup Cold water (as needed to adjust consistency)

Special Equipment:

Blender or food processor (A high powered blender works best, but a standard blender or food processor will also work) (Vitamix) (Nutri Ninja)

 

Preparation Method:

Combine all ingredients except the additional cold water in a blender or food processor. Blend until fully combined and smooth, using a spatula to scrape the sides of the blender or food processor as needed. Add additional cold water 1 tablespoon at a time as needed to create a smooth consistency.

Top with a dash of ground nutmeg, toasted pumpkin seeds and dried cranberries if desired. Serve with whole grain pita bread or whole grain crackers, such as cinnamon graham crackers.