Pumpkin Hummus

‘Tis the {pumpkin} season baby! This dip might be a less traditional spin on the fall squash flavor, but it’s a great way to use up leftover canned pumpkin, and puts a warming spin on a favorite dip!

dairy free, gluten free, soy free, added sugar free

Ingredients

• 1 can of white beans, rinsed and drained (cannellini, navy, or garbanzo)

• 1/2 cup canned pumpkin (NOT pumpkin pie filling)

• 2 T lemon juice

• 1 T water

• 2 T tahini

• 2 medium cloves garlic

• 3/4 tsp smoked paprika

• 1/4 tsp nutmeg

• 1/2 tsp cinnamon

• 1/2 tsp cayenne pepper

• 1/2 tsp dried thyme

• 1/2 tsp salt

Directions

1. Add all ingredients to a small food processor, and blend until everything is well incorporated, and you have a smooth hummus

2. Enjoy immediately with raw or roasted veggies, your favorite crackers, or use as a spread

Notes: store in the fridge for 3-4 days