So, what do you do when you roast 4 pumpkins and end up with several containers FULL of homemade pumpkin puree? AND you have a husband that “Isn’t really crazy about that whole pumpkin flavor”? Besides the Pumpkin Pie With Bourbon Whipped Cream I made, and the Pumpkin Cranberry Cookies, I made hummus. Hummus, cookies and pie that I had the sole responsibility of consuming, which also turned into a few extra, much needed, workouts and spin classes. Totally worth it.
This hummus also became the “dressing” on my salad for lunch, and the schemer for my ham sandwich at lunch the next day. So many yummy uses.
1½ cup Cooked Garbanzo Beans, drained and dry
1 cup Pumpkin Puree (step by step for how to roast a pumpkin)
2 Tbsp Tahini (sesame paste)
2 Tbsp Olive Oil
¼ cup Fresh Lemon Juice
½ tsp Salt
½ tsp Ground Cinnamon
½ tsp Ground Nutmeg
2 cloves Garlic, minced
¼ tsp Coriander
Put it all in a food processor and blend it until its nice and creamy. Serve with bread, pitas, crackers, or veggies.