Spicy Pumpkin Navy Bean Hummus

Name: Spicy Pumpkin Navy Bean Hummus
Prep time: 5 min
Cook time: 5 min
Total time: 10 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

By Tiffany Bannworth
@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 vote5

Comments:

7 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
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How to Make Spicy Pumpkin Navy Bean Hummus

Step-by-Step

This works best if beans are still hot. Place all ingredients in a food processor, save the lemons.
Squeeze lemons over mixture, careful to keep seeds from transferring.
Puree for 2 minutes. I taste test. I sometimes add more lemon, you may want to add more heat by increasing paprika or cayenne.
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.