Harvest Hummus
This creamy and savory twist on a classic hummus blends garbanzo beans with pumpkin purée (or cooked winter squash, if preferred) along with tahini, garlic, lemon juice, and spices.
This recipe was inspired by Naimah Muhammed, a student at Minneapolis Public Schools, a partner of the Life Time Foundation. The district used their grant from the Foundation to purchase kitchen equipment to prepare fresh produce and made-from-scratch foods — like this hummus. Try it with your preferred veggies for a seasonal take on a favorite dip.
Ingredients
Ingredients
- 1 (15 oz.) can pumpkin purée or 2 cups cooked winter squash
- 2 (15 oz.) cans garbanzo beans, drained
- 2–3 garlic cloves
- 1 tbs. cayenne or chipotle powder
- 1 tbs. lemon juice
- 1 tbs. tahini (optional)
- ½ tsp. ground cumin
- ½ tsp. salt
- ¼ tsp. black pepper
- 3 tbs. extra-virgin olive oil
Directions
STEP 1
Add all ingredients except for the olive oil to a food processor or blender. Mix until it has the consistency of a coarse paste, about one to two minutes. Slowly add olive oil until the hummus becomes smooth.
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