30ouncesgarbanzo beans (chick peas)drained and rinsed
15ouncespumpkin puree
2tablespoonsTahini(sesame seed paste)
3tablespoonsolive oil
juice of one large lemon
½tablespoonminced garlic
2teaspoonsground cumin
1teaspooncayenne pepper
¾teaspoonsalt
2tablespoonspumpkin seeds, divided (1 T for hummus; 1 T as garnish), roasted, salted
1tablespoonpine nutsgarnish (optional)
parsley garnish (optional)
Instructions
Drain and rinse Garbanzo beans; pulse in food processor
30 ounces garbanzo beans (chick peas)
Add pumpkin, Tahini, lemon, garlic, cumin, cayenne and salt to beans; pulse ingredients together (See Recipe Notes)
15 ounces pumpkin puree, 2 tablespoons Tahini, juice of one large lemon, ½ tablespoon minced garlic, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, ¾ teaspoon salt
Slowly drizzle in olive oil until mixture, once mixture is well combined, add in 1 tablespoon roasted salted pumpkin seeds
3 tablespoons olive oil
Plate and garnish with remaining pumpkin seeds, pine nuts and parsley
2 tablespoons pumpkin seeds, 1 tablespoon pine nuts, parsley
Serve with pita chips, Naan bread or blue corn tortilla chips
Notes
Drain and rinse garbanzo beans first
Add salt in 1/4 teaspoon increments to get it to taste how you like it
If you don't care for "heat", add the cayenne pepper in 1/8 teaspoon increments or omit all together