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Pumpkin Hummus

Pumpkin Hummus

Elisa

Dips and spreads can be mysterious. They are delicious, but are they nutritious? As many of you know, I avoid processed foods. A single weird ingredient in a store bought dip or spread can wreak havoc on my immune system and make all of my multiple sclerosis symptoms come out of the woodwork. Fortunately, I love to cook. Last week, I had a few friends over and I wanted to make sure all of the food was eatable for everyone, vegetarians, vegans, people laden with multiple food allergies, etc. I found some fun hummus recipes that incorporated fall veggies and were also bean free. As a creative cook, I don't like to follow recipes exactly, so I came up with my own take, slightly strange, but delicious and nutritious.
Ingredients:
1 Cup Pumpkin Puree (pure pumpkin)
2 Medium Sized Zucchini, peeled and chopped
1/3 Cup Sunflower Butter (just sunflower seeds)
Juice of One Lemon
1 tsp. Cumin
1 tsp. Garlic Powder
1 tsp. Smoked Sea Salt (or whatever kind of salt)
2 Tbs. Nutritional Yeast
*Optional - Roasted Pumpkin Seeds
Process:
Put all ingredients in a food processor and mix until smooth. Refrigerate until cold. *Top with pumpkin seeds. Serve with veggies or crackers.
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