Recipe from UAMS Community Health & Research through Becky’s Best Bites
Ingredients:
2-15 ounces cans reduced sodium chickpeas, rinsed and drained
1-15 ounce can pumpkin puree
3 garlic cloves, peeled
1 lemon
1 TBS extra virgin olive oil
1 jalapeno pepper, seeded (optional)
1 tsp fresh rosemary removed from stem (can use 1/4 teaspoon)
1 tsp chipotle or regular chili powder
1 TBS cumin
Sea salt and fresh ground pepper to taste
Directions:
Place the garlic cloves and jalapeno in food processor and blend until finely
chopped; scrape down sides of bowl before proceeding. Add the rest of the ingredients to the bowl of food processor and process until well combined and smooth. This will take a few minutes. Refrigerate for an hour before serving if you can. Serve with pita chips, fresh vegetables or fresh sliced apples. (Tip: A dash of cinnamon to taste can be added to his for more fall flavor.)
Hummus Mix-in Ideas
Substitutes for Tahini:
• Any nut butter
• Greek Yogurt
• Avocado
• Pumpkin
• Sweet potato
The sky is the limit with mix ins. Try roasting spices or different types of citrus too.
Additions to Standard Hummus
• Sriracha 2 TBS or to taste
• Pesto ¼ to ½ cup
• Walnuts 1 TBS (try toasting first)
• Chipotle pepper 1 pepper
• Roasted Red Pepper 1 2 peppers
• Olives 1 cup (kalamata is best)
• Roasted garlic 3 to 4 cloves
• Beets 1 ½ cup cooked and chopped or pureed in)
• Sundried tomatoes ½ cup
• Infused olive oil instead of standard
• Dark Chocolate (cocoa powder)
Enjoy!