Pumpkin Hummus, Baby.

We. Are. Back.  We got back to the states two days ago, just in time for some Thanksgiving lovin’ and grubbin’.  I was ecstatic to be able to cook for the first time in a few months and in a full kitchen at that!  Yeah!

While sitting on a beach in Thailand, I was discussing vegan Thanksgiving possibilities with my cousin Allie.  All of the sudden pumpkin hummus popped into my mind.  I couldn’t wait to get home and try it.  Its makes for a super healthy pre-dinner treat to snack on while you’re prepping the meal (goes great with a glass of wine).  So I went for it today and was delighted with how it turned out.  Here’s how I did it:

Ingredients:

  • 2 cups garbanzo beans
  • 1/2 extra virgin olive oil
  • 1/2 cup tahini
  • juice from half large lemon
  • 1 can (16 oz) pumpkin puree 0r 2 cups prepared pumpkin
  • 1 tbsp salt
  • 1 tsp cumin
  • 3 cloves garlic
  • pepper to taste

Directions:

  • Place all liquids and spices in food processor and blend
  • add garbanzo beans and blend
  • when big chunks are out, pour in pumpkin puree and blend until smooth
  • serve with veggies/crackers/pitas or spread of bread for a delicious sandwich

Thanks to my mom for sharing her awesome pumpkin serving dish!

Happy Eating!

This is a great one for those holiday parties you’ll be attending this season!

 

 

 

 

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One thought on “Pumpkin Hummus, Baby.

  1. Pingback: Chocolate Peanut Butter Pie « Cafe MJ

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