Pumpkin Hummus

|
September 4, 2016
Pumpkin Hummus

Charles Chen, a Los Angeles-based chef, cooking teacher and wellness coach, personally transformed his health through food. This quick recipe can even be made raw. (Note: You can use 1 1/2 cups of canned pumpkin in place of the fresh.)

Pumpkin Hummus

SERVES

4

PREP TIME

00 min

COOK TIME

00 min

Ingredients

1 c. raw cubed pumpkin or lightly steamed pumpkin

1/2 tsp. fresh, grated ginger

juice from 1/2 large lemon

2 Tbsp. tahini

1/4 c. water

pinch of sea salt

pinch of cayenne pepper

dash of pepper

raw or toasted pumpkin seeds, as garnish

Directions

Blend all ingredients except seeds in a food processor until creamy. Spoon into in a bowl and top with pumpkin seeds, if desired.

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