MMMMmmm

I love hummus! I like to dip veggies, whole grain gluten- free crackers, gluten free bread or even use it as a spread on my

sandwiches.

Pumkins are full of immune boosting beta carotene, chickpeas high in protein and fibre AND

tahini is an EXCELLENT source of non dairy calcium.

BUT most of all…this is delicious!

Enjoy this little Smart ‘ twist’ on a classic.

Savoury Pumpkin Hummus

Makes approx. 4.5 cups

 

2 Tablespoons of olive oil + 2 Tablespoons of lemon juice

1 garlic clove, crushed

1 can of chickpeas

1 cup of cooked pumpkin(or buy canned pumpkin) or could be butternut squash or sweet potato too! and just freeze the leftovers.

 

½ teaspoon each of cumin, sea salt and chilli powder

1 teaspoon of pure maple syrup

1/3 cup of tahini ( this is ground sesame seeds and you can find this at your grocery store or health food store.)

 

Add all of the above to a food processor.

 

Done!

Remember, Live Life Delicious!

xo Kathy

P.S.

What do YOU like to dip in hummus?