Traditional hummus is made with chick peas, tahini (sesame paste), olive oil, lemon juice, garlic and salt. Autumn hummus uses pumpkin puree to replace the sesame paste and add more creaminess to the chick peas, also known as garbanzo beans. I’m not a huge fan of chick peas on their own, but studies have shown they are good for digestive support (fiber), which also helps to suppress your appetite. Some studies have shown (according to whfoods.com) that chick peas may help to regulate/lower levesl of LDL-cholesterol, total cholesterol and triglycerides. Another study reported that participants consumed fewer processed food snacks when chick peas were consumed.
- 115-oz can garbanzo beans
- 1 15 oz can pumpkin puree
- 1tbs mascarpone (or peanut butter, almond butter)
- 1 tsp cumin
- 1 tsp chopped chipotle in adobo sauce
- 1 tsp finely chopped fresh rosemary
- 1 garlic clove, finely chopped
- 2 tbs Devo Olive Oil Eureka Lemon EVOO
- Freshly ground sea salt and black pepper
What you do:
- Add beans, pumpkin, mascarpone, cumin, chipotle, rosemary and garlic to processor.
- Pulse until combined.
- Add olive oil while pulsing, blending until hummus is creamy, adding more EVOO if necessary.
- Season with salt and pepper.
- If desired, garnish with toasted sesame seeds or toasted pumpkin seeds.
- Serve with fresh vegetables, apple slices or pita chips.