The cool breezes and colorful leaves signify that Autumn is in the air! This pumpkin hummus recipe will surely become a fall favorite. A savory flavor that you can pair with your favorite.
Thank you to Arohanui Vegan Love for the recipe!
2 cups pie pumpkin
1 lemon juiced
1 TBSP raw tahini
1 cup reverse osmosis water, plus more if needed
1/4 cup raw sprouted walnuts
1/4 Red Bell Pepper
2 tsp Cinnamon
1/2 tsp Nutmeg
1 small garlic clove, minced
Himalayan salt to taste
Pepper to taste
1. Cut pumpkin and remove seeds. Use a vegetable peeler to remove outside skin. Then chop into small cubes and add to the blender.
2. Add remaining ingredients to the blender, adding water as needed.
3. Top with cinnamon & pepper. Take outside and enjoy as a raw soup with Beanfields Chips, or use Beanfields Chips to dip into this seasonal raw hummus. Enjoy!