Pumpkins are low in calories and packed with nutrients and antioxidants that boost your immune system, protect your eyesight and promote optimal heart and skin health. This recipe uses cooked, puréed pumpkin
| Prep Time: 5 minutes | Total Time: 5 minutes |
| Servings: 8 | Calories: 176 kcal |
Key Ingredients
- 1 can garbanzo beans (chickpeas), drained
- 1 cup puréed pumpkin
- 1 tsp. salt
- ½ tsp. chili powder
- ½ tsp. cumin
- 1 tbsp. olive oil
- 2 tbsp. smooth peanut butter
- 2 tbsp. lemon juice (to taste)
- 3 cloves garlic, minced
Preparation Instructions
- Purée all the ingredients in a food processor.
- Place hummus into a shallow serving bowl.
- Garnish with olive oil, pepitas, or cilantro.
- Serve with crackers, bread, and veggies.
This recipe uses pre-cooked, puréed pumpkin. To cook pumpkin ahead cut it into pieces and place it in a roasting pan with garlic. Pour on a good amount of olive oil, season, and bake for 45 minutes. Once cooled you can cool it and puree it. It keeps in the freezer for up to 3 months.
Products: Ridge flatware
Photos and recipe credit: Jamey Gill @jagcagdesign (Instagram)
Website: www.jagcagdesign.com
Banner photo: by Gabby Orcutt on Unsplash
