Watch the step-by-step video here.
A fun & festive twist on traditional hummus, this pumpkin hummus uses cannellini beans in place of garbanzo beans (which make for a super creamy hummus) and canned pumpkin puree for a warm, nutrient rich, autumn addition.
Serve this with your favorite veggies, spread on top of a sammie, or pile some inside of a hard-boiled egg as a protein rich replacement for the the yolks.
PS – this is my favorite 4-cup mini food processor that I refer to in the video. I find myself using it often.