Pumpkin Hummus



1 can of chickpeas/ garbanzo beans
3C roasted pumpkin (skin on)
1/2C almond milk (as needed)
1T garlic powder
1t cayenne pepper
Additional spices as desired


Slow roast pumpkin with skin on and let cool. I saw slow so you can dehydrate the pumpkin as much as possible. Drain garbanzo beans and pour the entire can in a food processor. Pulse until desired consistency, add almond milk as needed (I used about 1/2C). Add 3C roasted pumpkin (skin on), 1T garlic powder, 1t cayenne pepper, and whatever spices you’d like. Pulse to mix and serve with some veggies for a healthy snack. That simple!

Makes: 8.5 servings

Serving Size: 1/2 cup



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