Healthy Fall Recipe: Pumpkin Hummus with Black Sesame

Happy October!

I'm not sure if you've noticed, but people are kind of into pumpkin this month. Pumpkin everything. And while I love a good autumnal squash type of bread (like this one I made in 2013) or even a butternut squash smoothie (like this one I made in 2014), I knew we could do one better for you here. This pumpkin hummus with black sesame seeds, orange and fresh ginger is not only fresh and light in comparison to your everyday hummus but it gets a big nutrition boost with vitamin A and C and more fiber. Fiber life. Pumpkin hummus is also naturally gluten free and vegan, making it a cover all for your next party. 

It's also the perfect Halloween type recipe: black and orange but not gross. See the recipe on YouTube and get the how-to below! 

Pumpkin Orange Ginger Hummus

/// Ingredients ///

• 1/2 cup - 1 cup pureed pumpkin (canned or fresh)
• 1 15.5 oz can of garbanzo beans, rinsed
• 3 T fresh orange juice
• 1 inch of fresh ginger
• 3 T olive oil (more if needed)
• orange zest for topping
• black sesame seeds
• sea salt
• grated fresh nutmeg

/// Directions ///

To make fresh pumpkin puree: cut sugar pumpkins in half and remove seeds (you can keep them and make these easy pumpkin seeds!). Place in a pressure cooker in a steamer basket and cook on the high setting for 5 minutes. Allow steam to release naturally. Scoop away from skin. 

Grate orange zest and set aside. Rinse beans. In a food processor add fresh orange juice, garbanzo beans, pumpkin, olive oil and fresh ginger. Pulse until smooth. Scrape down sides with a spatula. Continue to pulse. Add more olive oil or water to loosen the texture. Place in a bowl and top with orange zest, nutmeg, black sesame seeds and sea salt. Serve with dippers of choice! I love it with whole grain bread or green peppers. 

See the video below!