It's Autumn and we are currently obsessed with all things pumpkin! Including this yummy savory way to use the nutrient dense food (Pumpkin is rich in Vitamin A and C, Magnesium, Beta-Carotene and Potassium). Serve with veggies and crackers for a great holiday get-together starter, add to a charcuterie board for a delicious and on-trend or just whip it up for a mid-day snack:) This also a great recipe to pack in lunchboxes with crackers or mini pitas.
Rosemary Pumpkin Hummus
Ingredients:
1 15 oz. can White Beans, drained and rinsed in cool water
1/2 cup pure Pumpkin Puree (both canned or homemade *see recipe below will work)
1 tbsp fresh Rosemary, finely minced
1 tsp Curry Spice
1/2 tsp Garam Masala (or cinnamon)
1/4 cup Olive Oil
1 large clove Garlic
1/2 a Lemon, juiced
1/2 tsp Sea Salt (to taste)
In a small saucepan heat the curry spice and the oil on medium low heat for about 5 minutes stirring frequently. Combine the rest of the ingredients in a food processor and puree, streaming 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 and for 3 month in the freezer!
Enjoy!
This recipe is vegan, dairy-free and gluten-free.
*Homemade Pumpkin Puree Recipe
1 small pie or roasting pumpkin
Water
Slice the pumpkin in half, horizontally and scoop out the seeds, discard seeds. Lay the 2 halves on a lightly oiled (to prevent sticking) pan inside facing up, with about ¼ inch layer of water on pan. Roast in a 350 (f) degree oven for about 60-80 minutes (until tender). Scoop out soft pumpkin from the skin and puree in a food processor until smooth.