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10-minute Protein-rich Pumpkin Hummus
Ingredients
- 1 15-ounce can cannellini beans
- 2/3 cup pureed pumpkin, unsweetened (roasted optional)
- 2 TB lemon juice
- 2 TB tahini
- ½ tsp Himalayan pink salt
- ½ tsp ground cumin
- ¾ tsp smoked paprika
- ¼ tsp cinnamon
- Pinch fresh ground black pepper, to taste
- ¼ tsp cayenne pepper (optional)
- 2 TB extra virgin olive oil
- 2 cloves garlic, finely chopped or minced
- 5 sprigs of fresh thyme, destem and reserve leaves
- Organic crudité, pita bread, gluten-free crackers (optional accompaniments)
Instructions
- Rinse and drain cannellini beans
- In a food processor combine beans, pumpkin, lemon juice, tahini, salt, cumin, smoked paprika, cinnamon, and cayenne. Pulse gently until combined, then purée until creamy and smooth.
- In a small saucepan over medium heat, lightly saute the garlic with the olive oil until lightly golden in color.
- Add the thyme to the garlic and gently saute until aromatic and remove from heat.
- Add garlic and thyme mixture to the food processer and pulse to combine.
- Adjust seasoning to taste.
- Serve immediately for softer, lighter consistency. Refrigerate for 2+ hours for denser consistency.
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