2 tablespoons lemon juice 2 tablespoons tahini 3 cloves garlic 3/4 teaspoon salt 2 (15 ounce) cans garbanzo beans, drained 2 teaspoons extra-virgin olive oil 1 (15 ounce) can pumpkin puree 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 cup toasted pumpkin seed kernels, or more to taste 1 pinch paprika Add all ingredients to list |
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours. Fold pumpkin seeds into hummus; garnish with paprika. Recipe courtesy of Allrecipes
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