I know I wrote about this Pumpkin Hummus recipe Thursday, butÂ I just couldn’t resist sharing the delicious recipe with you today.Â I think this will make a perfect dish to serve this weekend, just add cold weather.
- 1 tbsp tahini
- 2 tsp vegetable oil
- 3-4 tbsp water
- 1 tsp ground cumin
- 3/4 tsp salt, or to taste
- 1/4 tsp ground cayenne pepper, or to taste
- 1 (15-oz) can garbanzo beans
- 1 (15-oz) can pumpkin puree (scant 2 cups)
- 1 garlic clove, smashed
In a food processor, combine all ingredients and puree until very smooth. Add a bit of extra water if the mixture is too thick to blend. Makes about 2 cups.