Pumpkin Hummus Recipe

My friend, Teri Le, is a fellow PhD student (and former single mom). She had mentioned a pumpkin hummus that she had made, and then posted the recipe on her blog. I realized that I had all of the ingredients for it in my pantry and food storage, so I whipped up a batch. It is very yummy, and perfect for snacking during homework time.

Pumpkin Hummus

2 cans garbanzo beans, drained with liquid reserved

1 (15 oz) can pumpkin puree

1/3 cup lemon juice

1/3 cup extra virgin olive oil

4 cloves garlic, minced

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

Drain cans of garbanzo beans and reserve liquid. Place into blender or food processor. Add enough of the liquid until beans are covered, then blend until a paste forms.

Add other ingredients, blend again. Add extra reserved liquid for desired consistency.