Pumpkin Hummus by Jen Lenharth


1 cup cooked pumpkin
1 can cooked garbanzo beans (drained and rinsed)
2 tsp olive oil
1 clove garlic, chopped
2 T lemon juice
¼ tsp. salt
2 T tahini paste
¼ tsp. each (or more to taste) of cumin, cinnamon, paprika
½ cup tamari flavor or plain pumpkin kernels (or grind homemade seeds to medium texture)

1. Combine pumpkin, garbanzo beans, garlic, olive oil, tahini, lemon juice and salt in a food processor or blender. Process until smooth.
2. Add the spices. Finally stir in the seeds.
3. Can serve immediately or, for best flavor, refrigerate for 2 + hours, then serve. Freezes well in small batches.

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