If you love pumpkin and you love hummus, this dip from Cooking Light is for you. Not only is it easy and can be whipped up in minutes but it also tastes great and is super versatile. I prefer to roast and puree my own pumpkin and use dried beans that I have cooked myself rather than canned ones but if you are going to quick and last minute, canned pumpkin puree and beans will work as well.
I can eat this dip by the spoonful but it is also great with crudite, pita chips or pretzels and you can also smear it on a sandwich or crackers. Your options are truly endless so go ahead and give it a try today. You won’t be disappointed.
WHITE BEAN & PUMPKIN HUMMUS
1 cup pumpkin puree
1 15-ounce can cannellini or other white beans, rinsed and drained
3 garlic cloves, minced
2 tablespoons tahini
Juice of 1 lemon
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/8 teaspoon salt
- Place the pumpkin and the beans in the bowl of a food processor fitted with a steel blade. Puree until smooth. Alternatively, place the pumpkin and beans in a medium sized bowl and puree using a stick blender.
- Add the garlic, tahini, lemon juice, olive oil, cumin, paprika and salt. Pulse for 30 seconds or until all of the ingredients have been combined and the hummus is smooth.
- Serve with crudite, pretzels, crackers or just a spoon.
Yields: 2 cups