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
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2 1/2 ccooked navy beans, freshly boiled
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1 can(s)pure pumpkin 15oz
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3 Tbspolive oil, extra virgin
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2 Tbspsesame seeds
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2lemons, halved
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1 1/2 Tbspchopped garlic
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1 Tbspcayenne pepper
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1 tsppaprika, hot
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1 tsplemon pepper salt
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1 tspallspice
How to Make Spicy Pumpkin Navy Bean Hummus
- 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.
About Spicy Pumpkin Navy Bean Hummus
Dietary Needs: Vegetarian
