Wednesday, November 25, 2009

pumpkin Hummus

I just love pumkin and squash, which is the only reason I am ok with the summer ending and fall starting. I tend to pick up alot of butternut squash and those cans of pumpkin. Always looking for a new recipe my friend turned me onto a pumpkin hummus: My new favorite hummus
tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkinseed kernels, toasted (optional)

Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired.

I skipped the parsley and extra oil and used roasted garlic and didnt have the pumpkin seeds. Still was amazing!!