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Hummus is one of those foods that I just assumed my daughter
Bea would reject, maybe because I never personally gave it a chance until I was
in my twenties. It’s one of my favorite foods now though, and after my daughter
demanded a sample of what I was eating recently it turns out Bea loves hummus. She’s so much cooler than me!
This pumpkin version of classic hummus is super easy, delicious
and extra healthy too. Oh and it’s
orange-colored, which is a big hit in this household.
RECIPE: Pumpkin Hummus
1 can garbanzo beans (chickpeas), drained
1 cup pumpkin purée
2 teaspoons lemon juice
½ teaspoon salt (or to taste)
1-2 cloves garlic (roast the garlic ahead of
time for a more subtle flavor)
2 teaspoons olive oil
½ teaspoon cumin
1 tablespoon tahini (can be omitted)
dash of hot sauce
1. Put all ingredients
into a blender or food processor and pulse until smooth.
2. Refrigerate at least
2 hours before serving.
3. Great as a veggie
dip or sandwich spread, or go old-school and serve it with toasted whole wheat pita