Autumn is always pumpkin season, and here’s a great way to work in some pumpkin flavor to a favorite dip. The subtle pumpkin is a nice compliment to the creamy hummus, and gives it a beautiful light orange color.
2 – 15oz cans of garbanzo beans/chick peas, drained and rinsed (reserve liquid!)
1 – 15oz can pumpkin puree
1/3 cup tahini
1/3 cup extra virgin olive oil
3/4 cup bean liquid (from can)
1 TBSP minced roasted garlic
2 TBSP maple syrup
1 tsp salt
1 tsp ground cumin
1/8 tsp cayenne pepper
The easiest and most efficient way to make this hummus is to use a food processor. A good strong blender will also work, but in order to get the hummus to a creamy, lump-free consistency, process for up to 5 minutes or until desired smoothness is reached.
Refrigerate hummus in sealed container. Garnish with cayenne pepper, paprika, or fresh parsley. Serve with raw veggies or pieces of grilled pita bread. Makes a wonderful appetizer or snack.
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