Pumpkin Hummus

This recipe is an old WW standby and it is really easy to make.  I can imagine all kinds of lovely seasonings you could add to get different flavors, curry comes to mind...or you could spice it up with nutmeg.  You could serve this with pita chips (Stages 2-3 only please) or different veggies.

The dip has the familiar tahini and garlic taste of traditional hummus, but lacks the slight density of the usual chickpeas. It’s light, flavorful and delicious. It makes a fairly large batch, but will store well for a few days in the fridge, if it lasts that long.

Print this recipe:  Pumpkin Hummus

Pumpkin Hummus

makes about 2 cups

2 tablespoons tahini

2 tablespoons lemon or lime juice

1 tsp ground cumin

3/4 teaspoon salt

1/8 teaspoon ground red pepper

1 (15-ounce) can pumpkin puree (NOT pie filling)

1 garlic clove, smashed

In a food processor, combine all ingredients and puree until very smooth. Add a bit of extra lemon juice or olive oil if the mixture is too thick to blend thoroughly.