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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn't find plain ones) and sprinkled a bit of paprika on top to make it look nice. Ingredients:
2 tablespoons lemon juice |
2 tablespoons tahini |
3 cloves garlic |
3/4 teaspoon salt |
2 (15 ounce) cans garbanzo beans, drained |
2 teaspoons extra-virgin olive oil |
1 (15 ounce) can pumpkin puree |
1 teaspoon ground cumin |
1/2 teaspoon cayenne pepper |
1/4 cup toasted pumpkin seed kernels, or more to taste |
1 pinch paprika |
Directions:
1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
2. Fold pumpkin seeds into hummus; garnish with paprika.
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