spicy pumpkin navy bean hummus

Name: Spicy Pumpkin Navy Bean Hummus
Prep time: 5 min
Cook time: 5 min
Ingredients: 2 1/2 cup(s) cooked navy beans, freshly boiled; 1 can(s) pure pumpkin 15oz; 3 tablespoon(s) olive oil, extra virgin; 2 tablespoon(s) sesame seeds; 2 - lemons, halved; 1 1/2 tablespoon(s) chopped garlic; 1 tablespoon(s) cayenne pepper; 1 teaspoon(s) paprika, hot; 1 teaspoon(s) lemon pepper salt; 1 teaspoon(s) allspice

(1 RATING)

50 Pinches 2 Photos

Tiffany Bannworth

Cape Coral, FL

Updated on Aug 20, 2012

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 time 5 Min

cook time 5 Min

method ---

yield

Ingredients

2 1/2 cups cooked navy beans, freshly boiled
1 can pure pumpkin 15oz
3 tablespoons olive oil, extra virgin
2 tablespoons sesame seeds
2 - lemons, halved
1 1/2 tablespoons chopped garlic
1 tablespoon cayenne pepper
1 teaspoon paprika, hot
1 teaspoon lemon pepper salt
1 teaspoon allspice

How To Make spicy pumpkin navy bean hummus

Step 1

This works best if beans are still hot. Place all ingredients in a food processor, save the lemons.

Step 2

Squeeze lemons over mixture, careful to keep seeds from transferring.
Step 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.
Step 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.
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