Quite possibly my new favorite healthy fall recipe. It’s packed with protein, fiber, and high in antioxidants vitamin A, C, and E.
Pumpkin Hummus is a little savory and a little sweet – pairing perfectly with the gluten free pita bread in the picture above, crackers, cucumber, or celery. It’s my new favorite snack along side some raw vegetables, but also was fun to put in the kids lunches.
Gluten free. Grain free. Dairy free. Soy free. Vegetarian.
Ingredients:
- 1 can Chickpeas, drained
- 1 cup Pumpkin Puree
- 2 tbs Tahini
- 1 tsp Salt
- 1 tbs Lemon Juice
- 1 tsp Cinnamon
- 1 tbs Golden Monkfruit Sweetener (or coconut sugar)
- 1/4 cup Olive Oil
- Optional – 1/4 cup roasted pumpkin seeds
Instructions
- Add all ingredients to a food processor and blend until smooth (add more oil if it is too thick).
- Top with optional roasted pumpkin seeds. Serve with raw vegetables, crackers, and/or pita. Store in refrigerator for up to one week.
*For seed cycling, I added a few tablespoons each of ground pumpkin and flax seeds. A little additional oil was required to get a smooth consistency.
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