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Yield
3 cups
Type
Vegan
Time
10 min
Level
Beginner
Puree the garbanzo beans and pumpkin together in the bowl of your food processor until smooth.
Add the seasonings and blend again until creamy.
Leave out what you will eat now and store the rest in the fridge.
You can freeze this pumpkin hummus in single servings to pack in a lunch or for a last minute snack.
Go beyond the dip and use this as a sandwich spread. Or thin and use as a salad dressing or a pasta sauce!