Pumpkin Hummus
I like to keep my lunches at work simple and inexpensive. I had been meaning to make hummus for a few weeks now and had an open can of pumpkin puree in the refrigerator that needed to be used. This begs the obvious question: how much pumpkin can you (meaning me) seriously eat in the fall. My answer: more than you care to know and I am not done yet!
Ingredients & Directions:
- 1 T Tahini
- 2 tsp Olive Oil
- 3-4 T Water
- 3/4 tsp Salt, or to taste
- 1 (15-oz) can garbanzo beans
- 1 (15-oz) can pumpkin puree (about 2 cups)
- 2 Garlic Cloves, smashed (not pictured, oops)
In a food processor, combine all ingredients and puree until very smooth. Add a bit of extra water if the mixture is too thick to blend. Makes about 2 cups.
I served it with my favorite pita chips, Stacy’s, and have been enjoying it all week for lunch.
(Steven)
