I love to make my own hummus. It's a healthy snack, and I have fun creating different flavors. The boys enjoy it, and it is lunchbox friendly. It also makes wonderful wraps! Recently I whipped up a batch of spiced pumpkin hummus. This came from a recipe in Cooking Light magazine.
1 cup canned pumpkin puree
2 tbsp. tahini
2 1/2 tbsp. fresh lemon juice
1 tbsp. olive oil
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/8 tsp. salt
1 15 oz. can cannellini or other white beans (I used chickpeas), rinsed and drained
2 garlic cloves
Place ingredients in food processor, process until smooth. Serve with crackers, chips, or baby carrots.
Next time I want to try this using some blue hubbard squash! Readers, do you have a favorite brand or flavor of hummus?