Spicy Pumpkin Navy Bean Hummus

2
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.

Rating:

★★★★★ 1 vote

Comments:
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

How to Make Spicy Pumpkin Navy Bean Hummus

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.

Printable Recipe Card

About Spicy Pumpkin Navy Bean Hummus

Dietary Needs: Vegetarian



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