Pumpkin Hummus
Beautiful hummus, especially with the pomegranate seeds. I love how they crunch and add a little something extra to the hummus. Perfect to dip carrots and celery, as a spread on sandwiches or added to a fall/winter salad or bowl.
Ingredients
1 can garbanzo beans/chickpeas, drained
1 cup cooked pumpkin
½ cup tahini
2-3 garlic cloves
Juice from ½ lemon
Salt to taste
1 teaspoon cumin
½+/- teaspoon each:
cardamom
cinnamon
smoked paprika
ginger (or use a small piece of fresh ginger)
Ice water
Seeds from 1 pomegranate
Add garbanzo beans, pumpkin and garlic to a food processor. Pulse until combined. With motor running, add tahini. Stop and add lemon, seasoning. With the motor running, add water, slowly to get desired consistency. I usually use about ¼-½ cup. The amount of water you use will depend on the pumpkin you use; canned pumpkin has more liquid than fresh; it will also depend on your preferred consistency of hummus. Start with less water; you can always add more. Make sure your water is ice cold to ensure creamy consistency. Run the processor for a couple of minutes or until the hummus is creamy.
Refrigerate for about 2 hours before serving.
Top with pomegranate seeds.
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