I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn't find plain ones) and sprinkled a bit of paprika on top to make it look nice.
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 cloves garlic
- 0.75 teaspoons salt
- 2 cans garbanzo beans , 15 ounce
- 2 teaspoons extra-virgin olive oil
- 1 can pumpkin puree , 15 ounce
- 1 teaspoon ground cumin
- 0.5 teaspoons cayenne pepper
- 0.25 cups toasted pumpkin seed kernels , or more to taste
- 1 pinch paprika
Instructions
-
1
Gather all ingredients.
-
2
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.
-
3
Add garbanzo beans and olive oil and pulse until smooth.
-
4
Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
-
5
Fold pumpkin seeds into hummus; garnish with paprika.
Nutrition Facts
Per serving
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