Monday, September 28, 2015

Pumpkin Hummus for #PumpkinWeek 2015


Welcome to #PumpkinWeek day 2! Hosted by Terri from Love and Confections, nineteen bloggers will be sharing nearly seventy pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes, too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!


#PumpkinWeek Day 2 Recipes:


Ingredients
  • 1 (15 oz) can white beans (traditional would be garbanzos, but my little guy is allergic)
  • 1 C pumpkin puree (how to make pumpkin puree: version 1version 2)
  • 1/4 C  tahini
  • 1/4 C lemon juice (from approximately 1 organic lemon)
  • 2 T olive oil + more for serving
  • 4 cloves garlic (roasted or raw, I used a combination of roasted and raw for this version)
  • 1/4 t ground cinnamon
  • 1/8 t ground ginger
  • freshly ground salt
  • freshly ground pepper
  • dash of cayenne


Procedure 
Puree all ingredients in a blender. Spoon into a serving bowl and drizzle with more olive oil, if desired. Serve with cut pita or vegetable crudités or both.

2 comments:

  1. I kind of want to put my face in that bowl of pumpkin hummus... is that wrong?

    ReplyDelete
  2. I love how you come up with all of these different hummus recipes Cam. This sounds so good to me.

    ReplyDelete

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