Pumpkin Hummus (Gluten free, soy-free, dairy free)

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can white beans (cannellini or other)
• 1 cup pure pumpkin
• 1/4 cup freshly squeezed lemon juice
• 1 medium large clove minced garlic
• 1/4 tsp. smoked paprika
• 1 tbsp. tahini
• 3/4 tsp. cumin powder
• 1/4 tsp rounded all-spice
• 1/4 tsp. smoked paprika
• 1/4 cup toasted pumpkin seeds for garnishing
• salt to taste

Directions:

• In a food processor add all ingredients except pumpkin seeds. Puree until very smooth. 
• Taste, and if you’d like to add additional garlic or spices, add a little.
• Then, add most of the pumpkin seeds (reserving a couple of tbsp), and pulse through.
• Transfer mixture to a serving dish, and top with remaining pumpkin seeds
• Makes 5 cups.
• Note: the white beans will make the recipe creamier, as compared to just using chick peas.

Great side dish for office lunch, family meals, kids birthday, pot-lucks or as an appetizer.

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