Spicy Pumpkin Navy Bean Hummus

Tiffany Bannworth

By
@MissAnubis

This is great on so many things. It makes an exotic touch to vegetable platters at parties, is always great with pita, a healthy alternative to mayo on a sandwich, and sometimes I just give my older baby (9mos+) a scoop on his plate at meal time along with his meal.


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Prep:

5 Min

Cook:

5 Min

Ingredients

2 1/2 c
cooked navy beans, freshly boiled
1 can(s)
pure pumpkin 15oz
3 Tbsp
olive oil, extra virgin
2 Tbsp
sesame seeds
2
lemons, halved
1 1/2 Tbsp
chopped garlic
1 Tbsp
cayenne pepper
1 tsp
paprika, hot
1 tsp
lemon pepper salt
1 tsp
allspice

Directions Step-By-Step

1
This works best if beans are still hot. Place all ingredients in a food processor, save the lemons.
2
Squeeze lemons over mixture, careful to keep seeds from transferring.
3
Puree for 2 minutes. I taste test. I sometimes add more lemon, you may want to add more heat by increasing paprika or cayenne.
4
Place in a jar. I like to refrigerate for a couple of hours before use so that the flavors marry, but you do not have to do so.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy