Pumpkin Hummus with Apple Slices

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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