Do you love pumpkin?
We enjoy pumpkin recipes all year long, not just in the Fall.
Today I am sharing a fun and easy hummus recipe just in time for outdoor entertaining and BBQ season.
I found this recipe a while ago, and have tweaked it a bit over time. Making your own
hummus is super easy and the addition of pumpkin gives it a great flavor without
changing the hummus taste we are used to!
Did you know that pumpkin is a good source of Vitamin A, fiber & can be stirred in
and added to many of your favorite recipes to reduce fat and sodium?
Sweet or savory, think of the possibilities! Added to oatmeal, smoothies, casseroles,
mac n cheese. A great way to store small portions of canned pumpkin is to
freeze it in an ice cube tray and keep those frozen cubes in a freezer-safe container.
Then you have it ready any time you need it!
Here is what I used to make my pumpkin hummus dip:
- One 15 ounce can of garbanzo beans
- One cup of canned Libby’s Pumpkin puree
- 1 teaspoons of ground cumin
- 3 tablespoons of coconut oil
- 1 teaspoons of minced garlic
- salt to taste
Blend in a food processor or blender until smooth & serve with your favorite veggies,
bread or chips!
There is also a #PumpkinCan Contest going on right now where you have a chance to
win weekly prizes & get tons of ideas on how to incorporate pumpkin into your recipes too!!
So do you already use pumpkin in your year round cooking or are you looking at
pumpkin a little differently knowing how versatile it is?
I would love to hear what you think!!