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Pumpkin Hummus
- 1/2 small pie pumpkin; seeded and diced
- 1 large can garbanzo beans; drained
- 3 cloves garlic
- 2 Tbsp tahini
- Juice of one lemon
- 2 tsp cumin powder
- Pinch smoked paprika
- EVOO; as desired
- Salt and fresh cracked pepper; as desired
Heat a saute pan with enough olive oil to coat the bottom on medium heat. Add pumpkin and cook until soft and browned, about 10 minutes. Remove from heat and reserve. In a separate pan, add a little oil and heat to medium high. Lightly toast chickpeas until browned and fragrant. Remove from heat and add to a Cuisinart along with pumpkin and garlic. Puree until smooth. Add all other ingredients and thin with olive oil as desired. Season with salt and pepper.
Posted in: Appetizers, Courses, Dietary Considerations, Fall, From the Learning Center, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Seasonal, Sides, Spring, Summer, Vegan, Vegan Appetizers, Vegan Fall, Vegan Learning Center, Vegan Sides, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
