Spicy Pumpkin Navy Bean Hummus
By
Tiffany Bannworth
@MissAnubis
1
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.
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
How to Make Spicy Pumpkin Navy Bean Hummus
- 1This works best if beans are still hot. Place all ingredients in a food processor, save the lemons.
- 2Squeeze lemons over mixture, careful to keep seeds from transferring.
- 3Puree for 2 minutes. I taste test. I sometimes add more lemon, you may want to add more heat by increasing paprika or cayenne.
- 4Place 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 Spicy Pumpkin Navy Bean Hummus
Dietary Needs: Vegetarian
