One thing to know about me is that I absolutely adore (that’s even an understatement) pumpkin, which is what makes fall one of my favorite seasons. I incorporate it into every aspect of my diet, whether it’s in the form of pumpkin pie, pumpkin soup, pumpkin spice lattes, OR this White Bean and Pumpkin Hummus.
If you’re a hummus lover, you need to get on this. It’s light yet smoky and packs a punch. The paprika really gives this dish an incredible smoky flavor, leaving you coming back for more.
For this hummus you’ll need:
- 1 c. canned pumpkin puree
- 2 tbsp. tahini
- 2 1/2 tbsp. fresh lemon juice
- 1 tbsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. smoked paprika (this ingredient really brings the hummus to life!)
- 1/8 tsp. salt
- 1 15oz. can cannellini beans
- 2 garlic cloves
Once you’ve rounded up all the ingredients, whip out that food processor and add in everything. Simply, process until smooth. Done and done. How easy was that? This is the perfect fall spread for just about anything. It’s great with homemade pita chips, carrots, crackers, you name it. (Side note: I’ve already dug into the second batch I made.) If you’re a pumpkin lover such as myself, you MUST test this out. But until next time, keep eating!