Very Simple Vegan Pumpkin Hummus Recipe

I love pumpkin recipes during the autumn season, and this very simple vegan pumpkin hummus recipe is perfect!

OMG – this is the best hummus I’ve ever made – I ate gobs of it today with Mary’s Gone Crackers gluten-free crackers, as did my family. Make the most of pumpkin season by making a load of it. You can even freeze it in time for Halloween night when your friends come over.

 

Ingredients 

• 1 cup pumpkin puree (unsweetened) If you can roast and puree them yourself – even better
• 1 cup garbanzo beans
• 1 15-ounce can organic white beans (Northern or Navy are fine)
• 2tbsp Tahini
• 2tbsp lemon juice
• 1tbsp good quality cold-pressed olive oil
• 2tsp ground cumin
• 1tsp smoked paprika
• 1/2 tsp sea salt
• Topping: 1tbsp roasted pumpkin seeds

Instructions

1. Place all the ingredients, except the pumpkin seeds in a high speed blender or food processor. Blend until smooth. Spoon into a dish and top with pumpkin seeds and a dusting of smoked paprika.
2. You can store for up to 5 days in an airtight container, or freeze in an airtight container for up to 1 month.
3. Enjoy!

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