Strapped for time but still looking for something festive? A quick whiz in the food processor and a little pumpkin puree elevate your standard hummus from plant-based snack to on-point appetizer.
Ingredients:
- 2 cups cooked garbanzo beans
- 1 cup Winter Squash Purée, made with squash or pumpkin
- 2 teaspoon salt
- ½ teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoon olive oil
- 6 tablespoons tahini
- 2 tablespoons lemon juice
- 3 cloves garlic, chopped
- Roasted pumpkin seeds or pistachios
Preparation
-
Combine all ingredients in a food processor and pulse until completely smooth.
- To serve, transfer the hummus to a bowl and make a little well in the center. Fill the well with a little olive oil and sprinkle with additional salt and paprika. Adjust the seasonings, olive oil, and tahini to taste. Thin with a little water, if needed. Top with roasted pumpkin seeds or pistachios.