Chili Pumpkin Hummus

10 m
Prep Time
5 m
Cook Time
11
Ingredients

Ingredients

  • Step 1
  • 1 can (540 milliliters) canned cannellini or garbanzo beans, rinsed well and drained
  • 1 teaspoon (5 milliliters) Gourmet Garden Garlic, Stir-In Paste
  • 2 teaspoon (10 milliliters) Gourmet Garden Cilantro, Stir-In Paste
  • 1/4 cup (60 milliliters) olive oil
  • 1 can (398 milliliters) canned pure pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon (2 milliliters) ground cumin
  • 1/2 teaspoon (2 milliliters) ground turmeric
  • 1/4 teaspoon (1 milliliters) ground nutmeg
  • 1 tablespoon (15 milliliters) Chili Pepper Stir-In Paste
  • 3 tablespoon (45 milliliters) lemon juice, fresh
  • salt, to taste

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

Preparation

  • 1 Place beans, garlic and olive oil in food processor. Pulse several times to break up beans, then blend until smooth.
  • 2 Add remaining ingredients, puree until smooth. Add additional oil 1 tablespoon (15 ml) at a time until desired consistency.
  • 3 Refrigerate until ready to serve. Top with toasted pepitas and serve with crackers, baguette sliced, or fresh vegetables.�

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