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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The dip has the familiar tahini and garlic taste of traditional hummus, but lacks the slight density of the usual chickpeas. It?s light, flavorful and delicious. I omitted the extra teaspoon of olive oil called for in the recipe, since I felt that the tahini had the oil content well-covered. It makes a fairly large batch, but will store well for a few days in the fridge, if it lasts that long. Ingredients:
2 tbsp tahini |
2 tbsp lemon juice (lime will work, too) |
1 tsp ground cumin |
3/4 tsp salt |
1/8 tsp ground red pepper |
2 cups pumpkin, canned |
1 garlic clove, smashed |
Directions:
1. In a food processor, combine all ingredients and puree until very smooth.
2. Add a bit of extra lemon juice if the mixture is too thick to blend thoroughly.
3. Makes about 2 cups.
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