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Pumpkin Hummus

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Ingredients
  

  • 1 15-ounce can white beans
  • 2/3 cup pureed pumpkin I used fresh roasted but you can use canned
  • 1.5 tablespoon lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 4+ cloves garlic, oven roasted if using fresh garlic, use 2 cloves unless you like sharp and spicy
  • 1 pinch cayenne pepper optional

Instructions
 

  • Rinse and drain white beans in a fine mesh strainer.
  • Then add to a food processor or blender along with pumpkin, lemon juice, tahini, sea salt, cumin, smoked paprika, nutmeg, cinnamon, and cayenne (optional).
  • Purée until creamy and smooth, scraping down sides as needed.
  • Taste and adjust seasonings as needed, adding more salt for saltiness, lemon for acidity, cumin or paprika for smokiness, tahini for nuttiness, or cayenne for heat.
  • Serve immediately with pita chips and vegetables of choice (see notes for pita chips). Alternatively, refrigerate until chilled – about 3-4 hours – for a thicker, creamier dip.
  • Store leftovers covered in the refrigerator up to 5-7 days.