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.
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 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
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.