Creamy Low Fat Pumpkin Hummus

Last week I sampled a pumpkin hummus at New Seasons grocery store…I totally spaced it and forgot to get the recipe card, but I figured it wouldn’t be hard to come up with my own recipe. It turned out amazing. This is probably my new favorite hummus. I would have never thought to use pumpkin in hummus before this. The pumpkin makes it a lot creamier, and I didn’t have to used a ton of olive oil or tahini to make it.  This hummus has about 20 calories per tablespoon serving.

Ingredients:  
 
2 cups cooked garbanzo beans
2 tablespoons olive oil
2 tablespoons tahini paste
¾ cup plain pumpkin puree (I used canned Trader Joe’s kind)
2 teaspoons salt
5 tablespoons lemon juice
4 cloves garlic
 
Directions: 
Combine all ingredients in a food processor, mix until smooth and creamy.
Makes about 3 cups of hummus