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
Add:
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
Add:
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
Carrots
Celery
Gluten Free Crackers
ENJOY!
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