Pumpkin Hummus
A delicious fall variation on a Mediterranean classic.
Servings: 4
Calories: 330kcal
Ingredients
- 1 lb fresh pumpkin diced
- 15 oz canned chickpeas drained and rinsed
- 2 cloves garlic peeled
- 4 tbsp tahini
- 1 tbsp pomegranate molasses
- 2 tbsp extra virgin olive oil
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- salt and pepper
Instructions
- Bring a pan of salted water to a boil and cook the pumpkin for about 10 minutes until tender. Drain.
- Add to a blender with the chickpeas, garlic, tahini, olive oil, pomegranate molasses, paprika and cumin. Blend until smooth.
- Season to taste and with the mixer running, add just enough water to thin to the perfect creamy consistency. Serve with crudités, pita bread, or whatever you like.
Nutrition
Calories: 330kcal | Carbohydrates: 36g | Protein: 11.4g | Fat: 17.8g | Sodium: 378mg | Sugar: 7.9g