Pumpkin Bliss Hummus

DESCRIPTION:

This pumpkin bliss hummus is a creamy, flavorful twist on classic hummus, completely vegan, oil free and full of fall warmth.  Blended with smooth pumpkin and a hint of cozy spices, then topped with fresh pomegranate seeds for a burst of color and sweetness, it’s perfect for dipping, spreading or serving as a festive holiday appetizer.

INGREDIENTS:

2-15-ounce can of garbanzo beans, drained & rinsed
1 cup canned pumpkin purée (make sure the only ingredient is pumpkin)
3-4 cloves garlic, minced
2 Tablespoons fresh lemon juice
1 Tablespoon apple cider vinegar
3 Teaspoons ground cumin
1/2 Teaspoon ground coriander
1/2 Teaspoon smoked paprika
1 Teaspoon date syrup
2+Tablespoon tahini (optional)
4-5 Tablespoons aquafaba (the water from the canned garbanzo bean)
Pepper to taste
Pomegranate Arils for garnish
Fresh parsley and smoked paprika for garnish

PREPARATION:

1-Rinse & drain the garbanzo beans.
2-Add everything except parsley, aquafaba water and pomegranates to the food processor fitted with an “S” blade.
3-Process all the ingredients until well combined and the mixture is smooth. If it’s too thick, start adding a tablespoon at a time of the aquafaba until you achieve your desired consistency.
4-Taste the pumpkin hummus and adjust the seasonings if necessary.  Remember the hummus will firm up a bit once in the refrigerator.
5-Once the hummus is ready, transfer it to a serving dish and top with a dash of smoked paprika, parsley and pomegranate arils.

CHEF´S NOTE:

Link to YouTube video: Click Here