White Bean Pumpkin Hummus
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I’ve always made hummus with chickpeas, but the other day I used cannellini beans instead and also added pumpkin. It’s less thick, but SO GOOD!
Ingredients
2 cups chopped raw pumpkin (230 g)
15 oz cooked or canned cannellini beans (425 g)
1 tbsp tahini
1 clove of garlic
1 tsp ground cumin
1 tsp sweet paprika
3 tbsp extra virgin olive oil
The juice of 2 lemons
Sea salt to taste (optional)
Instructions
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