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Harvest Hummus
Try this seasonal dip that’s enjoyed by one of the school districts the Life Time Foundation has partnered with to improve kids’ meals.
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 free of the Harmful 7 — 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)
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 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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Roasting the garlic is the secret to the flavor of this homemade hummus — and will elevate the taste of any veggies you dip in it.
For a richer flavor and brighter color, try roasting the cubed beet with a small amount of olive oil before adding it to the hummus.