- 1 medium pumpkin
- 1 can garbanzo beans
- 1 teaspoon tahini
- 1 tablespoon sunflower oil
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4–1/2 cup water or reserved pumpkin juice
- Pre-heat oven to 375˚ for pumpkin puree. To make your own pumpkin puree cut a pumpkin in half, remove seeds and strings, brush with olive oil and place rind side up on a baking tray. Let bake for 60-75 minutes until the pumpkin is soft. Remove from the oven and let cool until you are able to handle the pumpkin. Remove the pumpkin pulp from the rind and place in a large bowl. Mash until all the lumps are removed (you can also use a food processor at this point.) Finally, place pureed pumpkin in cheese cloth and squeeze out as much water as you can (I reserved this for my hummus.) Measure out one cup and place in the food processor.
- For hummus: add all the ingredients, except the water/pumpkin juice, to the food processor. Run processor on low and slowly add the pumpkin juice in, one tablespoon at a time until hummus becomes creamy. Remove from food processor and serve with pita bread!