This twist on a classic hummus recipe marries pumpkin with chickpeas and delicious Mediterranean flavors. The best part? It’s vegan, gluten-free, oil-free, dairy-free, soy-free, and nutritious.
Ingredients (organic/biodynamic):
- 1 can (15 oz) pumpkin puree (be sure it’s 100% pure pumpkin)
- 1 can of chickpeas, drained and rinsed
- 2 Tbsp. gluten-free tahini
- 2 Tbsp. lemon juice
- 2 cloves of garlic, minced
- 1 tsp. ground cumin
- ½ tsp. paprika
- Pinch of cayenne pepper (optional)
- Celtic Sea Salt® and pepper to taste
- Garnish: chickpeas and parsley (or a sprig of fresh parsley)
Instructions:
- In a blender or food processor, combine the pumpkin puree, chickpeas (hold a few back for garnish), tahini, lemon juice, minced garlic, ground cumin, paprika, salt, pepper, (and optional cayenne).
- Blend together until smooth and well combined. If needed, stop and scrape down the sides of the food processor or blender to ensure all the ingredients are evenly mixed.
- Taste and adjust the seasonings as needed.
- Transfer your finished pumpkin hummus to a serving bowl.
- Top with parsley and a few unblended chickpeas for more texture.
- Serve with your favorite vegetable sticks!
- Enjoy!