Pumpkincredible Hummus

By: Dreena Burton

Forks Over Knives

This recipe is gluten free and soy free.

INGREDIENTS:

1 can chickpeas, drained and rinsed

1 can white beans (cannellini or other), drained and rinsed

1 cup pure pumpkin (I use Farmer’s Market brand)

1/4 cup freshly squeezed lime juice

1 medium-large garlic clove (adjust to taste, use smaller clove for kid-friendly)

1 teaspoon sea salt

1 tablespoon tahini

3/4 teaspoon cumin

1/4 teaspoon (rounded) allspice

1/4 teaspoon (lightly rounded) smoked paprika (if you don’t have smoked paprika, use another 1/4 teaspoon cumin..then go out and get yourself some smoked paprika!)

1/2 teaspoon pure maple syrup

1/4 cup toasted pumpkin seeds (see note for toasting; reserve about 2 – 3 tablespoons for garnish)

INSTRUCTIONS:

In a food processor add all ingredients, except the pumpkin seeds. Puree until very smooth. Taste, and if you’d like to add additional spices or garlic, add a little. Then, add most of the pumpkin seeds (reserving a couple of tablespoons) and pulse through. Transfer mixture to a serving dish and top with remaining pumpkin seeds. Serve with whole grain pita breads, tortilla chips, warm whole grain bread, etc.

Beans note: The combination of chickpeas and white beans makes this hummus a little creamier than using just chickpeas alone.

Pumpkin seeds note: When I toast nuts and seeds, I do so in larger batches so that I have them ready to use another time. So, consider toasting about a cup or more. To toast pumpkin seeds, place on a baking sheet lined with parchment paper (I use my toaster oven and a small baking tray). Bake at 400 degrees F for several minutes until they turn a golden color and you can smell a nutty aroma. This won’t take long, maybe about 5 – 7 minutes, possibly longer depending on your oven. Just be sure to watch them after about 6 – 7 minutes as they can burn quickly.