Hummus is one of my favourite snacks because it is easy to make, tastes delicious, and it’s a great source of protein. I try to eat protein with every meal, including snacks, because it helps to keep my blood sugars balanced. My favourite foods to eat with hummus are carrots, cucumber and celery, so it’s also a great way to get more veggies into my body! I also love that there are so many different ways to make hummus that result in such a variety of tasty flavours. This recipe for Pumpkin Hummus is from my wonderful Holistic Nutritionist, Kathrin Brunner, and it has quickly become a staple in my lunch bag!
- 2 cups cooked chickpeas (or 1 large can)
- 1 cup pumpkin puree
- 3 cloves garlic, crushed or minced
- 1/2 lemon, juiced
- 1 tsp grated ginger
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/3 cup extra virgin olive oil
Place all ingredients except olive oil into food processor and process. Once combined, (you may have to stop and scrape sides down), add olive oil and process until smooth. Taste and adjust seasoning.