Just made a super easy, beautifully colored pumpkin hummus. So while the freshly cut garlic smell is still on my finger tips* (yeah, not my husband’s favorite aspect of my cooking), I wanted to share!
The pumpkin can be canned or pureed fresh pumpkin, whichever you have on hand. For me, that was canned pumpkin. I used my mini blender for this, not because “mini” is cute, although it is, but because in this mini New York City apartment, everything must be mini to fit. And my food processor is still securely wrapped and packed somewhere in storage. The results were still perfectly smooth, just scrape down the sides more often if you’re going the blender route. Hummus is already healthy, but by replacing some the dense beans (aka carbohydrates) with pumpkin puree, and incorporating some low sodium vegetable broth in place of traditional oil, you have a light, flavorful, deliciously Autumn dip perfect to serve with veggies, crackers, or pita chips!
Makes 2 cups
1 cup pumpkin puree
1 cup garbanzo beans, drained and rinsed
1/2 cup white kidney (cannellini) beans, drained and rinsed
1 Tbsp Low Sodium vegetable broth
1 Tbsp olive oil
1 clove garlic, minced
1/4 cup fresh squeezed lemon juice
3/4 tsp cumin
dash each of salt, ground black pepper, cayenne pepper
Place all ingredients into a blender and pulse for 1-2 minutes, scraping down the sides every 30 seconds, then blend on high for 60 seconds to ensure a creamy, smooth texture.
* To help remove, or at least minimize, that sexy garlic scent rub your fingers inside the lemon wedges you just squeezed before washing your hands.
Serving Size: 2 Tbsp
Total Fat 1g
Total Carbohydrate 5g
Dietary Fiber 1.3g
Est. Percent of Calories from: Fat 9% | Carbs 51% | Protein 19%