Friday, October 9, 2015

Pumpkin Spice Hummus

Pumpkin Spice Hummus

Using a Food Processor with bottom blade add:
2 cups Garbanzo Beans (Chickpeas) Drain and rinse in a Colander
3 Garlic Cloves roughly chopped
Process until roughly chopped
15 oz Can Pumpkin puree (Not Pumpkin Pie filling)
5 oz. Lemon Juice
½ Cup Tahini
1/3 Cup Extra Virgin Olive Oil
Mix for one minute or until smooth

Salt to Taste
2 tsp. Pumpkin Spice Mix or to taste
mix until combined

If the mixture is thick you can add a little water
Place in a container in the refrigerator over night.
This gives the spices a chance to enhance the flavor.
If its to thick the next day add a little water.
I found I did not have to add any water

I served my Pumpkin Spice Hummus with
Gluten Free Crackers


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