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
- 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.
- You can store for up to 5 days in an airtight container, or freeze in an airtight container for up to 1 month.
- Enjoy!
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