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.
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.
Cover and refrigerate for up to 2 days.
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.
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.