Rosemary Pumpkin Hummus
Okay this recipe creation is by far one of my favorites!! A perfect snack or a wonderful baby food puree! It does not disappoint I promise. Bebe B loved it! It was great with the pita chips or 7 grain pretzels we had on hand.
Rosemary Pumpkin Hummus - 10 Months+
1 15 oz. can organic white beans (drained and rinsed in cool water, rinsing helps reduce the gassiness of the beans)
1/2 cup organic pumpkin puree (both canned or homemade will work)
1 tbsp fresh organic rosemary (finely chopped)
1 tsp organic curry spice
1/4 cup olive oil
1 large clove garlic, chopped or minced
a few squirts lemon juice
a pinch of salt (to taste)
In a small saucepan heat the curry spice and the oil on medium low heat for about 5-10 minutes stirring frequently. It is important to cook curry spices before adding them in recipes so as not to cause stomach issues/ aches (I learned this tip from my hubby who grew up cooking curry). Combine the rest of the ingredients in a food processor and puree. Stream in the spiced oil till a creamy consistency is reached and the hummus is well mixed. This recipe will keep in the refrigerator for 3 days (we gobbled it all up in a day) and for 3 month in the freezer!
This recipe is vegan, dairy-free and gluten-free.
Ps. Smoothie of the Week coming tomorrow with two new recipes!! Last week’s smoothie and this week’s!