1 3/4 cup pumpkin puree or (15-ounce) can pumpkin
2 tablespoons tahini (sesame-seed paste)
1/4 cup fresh lemon juice, divided
1 garlic clove, grated
1/2 teaspoon ground cumin
Pinch cayenne pepper
2 tablespoons olive oil
1/4 cup roasted pumpkin seeds
3 apples, any kind, sliced
Salt and Pepper, to taste
For homemade pumpkin puree:
Preheat oven to 350°. Use two small sugar pumpkins. Cut in half; remove seeds. Brush cut side with olive oil, sprinkle with salt and pepper. Place cut side down on a baking sheet. Cook for 45-50 minutes or until the pumpkin has softened. Let cool slightly. Scoop pumpkin from skin. Discard skin. Use the amount of pumpkin puree needed. The remaining amount can be stored in a sealable container in the refrigerator for 3-5 days.
To make the hummus, place the pumpkin puree (fresh or canned), tahini, lemon juice, garlic, cumin, cayenne and oil in a food processor, process until smooth and blended. To serve, place hummus in a bowl. Garnish with pumpkin seeds.
Place apple slices in a bowl. Toss with remaining lemon juice. Serve immediately with hummus.
Note: You can also serve toasted pitas, tortilla chips, crackers and/or raw vegetables with the Pumpkin Hummus.
Sponsored: Dan’s Market