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.
Clean & Delicious Pumpkin Hummus
- 1 cup pumpkin puree canned or fresh
- 2 cloves chopped garlic
- 1 15-ounce canned cannellini beans
- 2 tbsp. lemon juice
- 1 tbsp. tahini
- 1 tsp. ground cumin
- 1/4 tsp. salt
- Place all ingredients in a food processor and pulse for 30 seconds or until smooth, creamy, and well blended.
- Serve with crackers or fresh veggies and enjoy!