A Fantastic Fall Snack!

Living Well

Chef Mark Shoopman prepares an Autumn Pumpkin Hummus. Try it with chips or veggies- they’re both delicious! Here’s the recipe.

Autumn Pumpkin Hummus

“Welcome the fall season with this healthy pumpkin hummus”

By Certified Executive Chef Mark Shoopman, CEC, CFBE

Ingredients:

1-15oz. can Garbanzo beans, drained

1-15oz. can Pumpkin puree (not pumpkin pie filling)

2 cloves Fresh garlic

1 each Fresh-squeezed lemon juice

1 teaspoon Cumin

½ teaspoon Cayenne pepper (optional)

½ teaspoon Ground nutmeg

4 Tablespoons Tahini

2 tablespoons Extra virgin olive oil

1 teaspoon Salt (more if desired)

As desired Ground black pepper

As desired Sun dried cranberries

3 tablespoons + Maple Syrup

*Chips & Veggies Pick your favorites! The cinnamon pita ones go great!

Method:

Drain the garbanzo beans reserving the liquid to thin the recipe to your liking.

Peel the garlic and put into a food processor and pulse it a few times to chop it up. Then, add the beans and puree for a few seconds. Add the remaining ingredients and puree until smooth. Add some of the garbanzo liquid, if you like, to smooth until the desired consistency.

Presentation:

Spoon the Pumpkin Hummus into a decorative container of your liking and thoroughly chill. For service, drizzle with a little honey or maple syrup, and sprinkle with a little cinnamon, sun dried cranberries, and chopped parsley. Serve with your favorite chips.

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