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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 9 |
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A twist on a Middle Eastern classic spread, full of nutrition and easy to make. Chickpeas or white kidney beans or a mix of the two make for a delicious protein source while the vitamin A rich pumpkin makes for smoothness. Ingredients:
1 (15 ounce) can pumpkin |
1 (15 ounce) can cannellini (white kidney beans, or use chickpeas) |
2 tablespoons lemon juice |
2 tablespoons tahini |
1 teaspoon olive oil |
1 teaspoon ground cumin |
1 teaspoon garlic powder |
3/4 teaspoon sea salt |
1/8 teaspoon red cayenne |
2 -3 tablespoons chopped fresh parsley |
Directions:
1. Whisk all the ingredients except for the beans and parsley together. Rinse and drain the can of beans or chickpeas.
2. Mix with the beans or chickpeas in a blender or food processor and mix until there are no solid beans or bean pieces left.
3. Extract the mixture into the container or serving bowl, and add the chopped parsley, mixing well. Goes well with pitas and corn chips!
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