Pumpkin Hummus

We know that bright orange colour means it’s chock full of vision-supporting vitamin A, but a helping of pumpkin can also help you balance out the effects of too many salty holiday snacks thanks to its high levels of potassium.

Pumpkin Hummus Recipe
Pumpkin Hummus
Pumpkin Hummus
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. In a food processor, purée 3 cloves minced garlic, 2 cans white beans, drained and rinsed, 1 (15-oz) can of pumpkin purée, 2 tbsp each tahini, lemon juice and olive oil, 1 tsp cumin, and 1/2 tsp each cinnamon, cayenne pepper and salt.
  2. Cover and refrigerate for up to 2 days.
  3. Meanwhile, line a baking sheet with parchment paper and spread with 1/2 cup pumpkin seeds topped with 1/8 tsp each of sweet paprika, cumin and salt. Toast for about 5 to 10 minutes, until slightly browned.
  4. Store in an airtight container at room temperature for up to 1 week. Serve the hummus sprinkled with pumpkin seeds and a bowl of baked pita chips and veggies for dipping.