Pumpkin White Bean Hummus
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
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!
This recipe is vegan, dairy-free and gluten-free.
*Homemade Pumpkin Puree Recipe
1 small pie or roasting pumpkin
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.