Ingredients
Hummus
- 1 ½ cups chickpeas
- 1 ¼ cup 100% pumpkin pureé, unsweetened
- ¼ cup tahini paste
- 2 large garlic cloves
- 2 tablespoons lemon juice
- ⅓ cup filtered water
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cayenne pepper
- ¾ teaspoon sea salt
- 1 teaspoon fresh thyme leaves
Optional garnish
- Drizzle extra virgin olive oil
- Pinch cayenne pepper
- Pepita seeds
- Cumin seeds
Method
Step 1
Drain and rinse the chickpeas.
Step 2
To prepare the hummus, add all of the ingredients into a high speed blender and blend until smooth. If the hummus is grainy, add a little more water, 1 teaspoon at a time, until smooth.
Step 3
Serve the hummus in a bowl with or without a drizzle of olive oil, pinch of cayenne pepper, pepita seeds, and cumin seeds (if using). Try it as a dip with seed crackers and/or sliced vegetables. Keep refrigerated in an airtight container for up to 4 days.
Nutritional analysis per serving (if serving 10): Calories: 91, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 0mg, Fiber: 3g, Protein: 4g, Carbohydrates: 11g, Sodium: 241mg, Sugars: 2g, Net Carbs: 8
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