I love hummus. I always have a fresh container of it in my fridge. Such an easy and healthy fiber-and-protein rich snack.The touch of cinnamon and nutmeg makes this hummus a delicious fall favorite. Serve with veggie sticks, whole wheat pita and some soup.
- 1/2 can pumpin puree mixed with 1/4 cup of hot water
- 1 can garbanzo beans, drained and rinsed
- 1 teaspoon tahini
- 1 tablespoon olive oil
- 2 cloves garlic
- Juice of a lemon
- 1 teaspoon cinnamon
- ½ teaspoon cumin
Mix pumpkin puree and warm water until runny, put aside. Add all the ingredients to the food processor. Run processor on low and slowly add the pumpkin puree in, one tablespoon at a time until hummus becomes creamy. Add more water to thin out if needed.