Pumpkin Hummus
- One 15-ounce can chickpeas
- 1 clove garlic
- ¾ cup pumpkin puree
- 5 tablespoons tahini paste
- 5 tablespoons olive oil
- 3 tablespoons lemon juice
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- Salt
- Pepitas for garnish
- Drain and rinse the chickpeas to remove the excess salt. Set aside in the strainer to dry.
- Puree the chickpeas, pumpkin, tahini, olive oil, lemon juice, cumin and cinnamon in a food processor or with an immersion blender until smooth.
- Season with salt to taste. Top with the pepitas before serving.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2013/11/21/pumpkin-hummus/
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