Spicy Pumpkin Hummus

Makes 3 cups of goodness

Ingredients:

• 1 can (540 mL) chickpeas, rinsed and drained well (Eden Foods uses BPA free cans)
• 2 garlic cloves, minced
• 1/4 cup lemon juice
• 1/4 cup water
• 3 Tbsp tahini
• 1 cup pumpkin puree, canned if you’re lazy or like this if you feel like being Martha
• 1 1/2 tsp cumin
• 1/2 tsp cayenne pepper or to taste
• 1/3 cup olive oil, add moor if needed
• and salt to taste (I always use Herbamare)

Method:

1. Place chickpeas, garlic, lemon juice, water, and tahini in a food processor. Whirl until smooth. Add Pumpkin and seasonings. Whirl to combine.
2. With motor running, drizzle in oil until blended. Give it a little taste test and add more seasoning or lemon juice… or if you’re like me- pumpkin!
3. Serve with carrot sticks if you’re a beta-carotene junkie, celery sticks if you’re watching the waistline, or crackers if you’re feeling like a walk on the wild side. This makes an amazing addition to any sandwich or wrap.

Freshly Squeezed Lemon Juice

Inspiration from Food & Drink Magazine