On another thread we started talking dessert hummus. I thought I would share my recipe for pumpkin pie hummus. It’s a great way to use up any leftover pumpkin.
1 15oz can of cannellini beans; garbanzo works in a pinch.
2-3 Tablespoons of maple syrup
1/2 cup (160g) pumpkin puree
1/4 cup (70g) plain Greek yogurt (cream cheese would work too)
1 Tablespoon vanilla extract
1 teaspoon pumpkin pie spice OR (1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp clove)
Put everything in a food processor or blender and blend until smooth You can add a little milk or water if you need additional liquid for desired texture. Flavored yogurt could be an option too.
NOTE: This will not taste ideal when you’re done blending. Try to resist the urge to add more maple syrup or spices. You have to let it sit at least 4 hours for the beans to soak up the flavors. It’s best after an overnight chill, then adjust sweetness or spice to your liking.
I find cannellini beans blend up smoother and with a more neutral flavor versus garbanzo. I used garbanzo for the batch in the pic.