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- 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)
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 tbs. extra-virgin olive oil
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.