• FRESH PUMPKIN AND KALE HUMMUS

    Fresh-Pumpkin-and-Kale-Hummus

    Ingredients

    • 1 cup cooked/drained garbanzo beans (*see note)
    • 1 cup pumpkin (I used fresh)
    • 1 cup packed kale leaves
    • 4-5 fresh garlic cloves
    • juice squeezes of 1/2 lemon
    • 2-4 tbsp water from pot of boiled garbanzo beans
    • 2 tbsp tahini
    • 1-2 tbsp olive oil (cold processed)
      1. Place all ingredients (start off in small increments for the water) into a food processor and blend until all is smooth and combined. You may need to scrape down the sides periodically throughout the blending.
      2. Add more water as necessary to suit your texture preference.

        NOTES

        I added extra water when I boiled my chickpeas (remember to try and soak ’em first for 12 hours!), so I saved/used the excess in the hummus. Plain water may alter the taste a bit but should work.

        Original recipe 

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