Hummus contains a variety of vitamins and minerals, and even more so with the pumpkin added! The healthy fats from the olive oil are great for your health and minimally impact your blood sugar, which is extremely important for your health.
If you prefer your hummus on the mild side, leave out the harissa.
I N G R E D I E N T S
3 cloves garlic, minced (about 1 Tbsp.)
1/4 cup extra virgin olive oil
1 15-oz. can chickpeas, drained and rinsed
1 cup canned pumpkin
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons tahini
1 teaspoon ground cumin
1 teaspoon harissa
1/4 teaspoon raw honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon toasted pepitas
Pinch of paprika (optional)
D I R E C T I O N S
1. Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor.
2. Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.)
3. Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.
Recipe courtesy of Health Magazine