Harvest Hummus
This recipe was inspired by Naimah Muhammed, a student at Minneapolis Public Schools, a partner of the Life Time Foundation. The district used their grant from the Foundation to purchase kitchen equipment to prepare fresh produce and made-from-scratch foods — like this hummus. Try it with your preferred veggies for a seasonal take on a favorite dip.
Ingredients
Ingredients
- 1 (15 oz.) can pumpkin purée or 2 cups cooked winter squash
- 2 (15 oz.) cans garbanzo beans, drained
- 2–3 garlic cloves
- 1 tbs. cayenne or chipotle powder
- 1 tbs. lemon juice
- 1 tbs. tahini (optional)
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 tbs. extra-virgin olive oil
Directions
Thoughts to share?
ADVERTISEMENT
More Like This
Fiesta Hummus
Spice up your go-to hummus with this fun recipe provided by Tempe School District, a partner of the Life Time Foundation.
Roasted Garlic Hummus
Roasting the garlic is the secret to the flavor of this homemade hummus — and will elevate the taste of any veggies you dip in it.
UnBEETable Hummus
For a richer flavor and brighter color, try roasting the cubed beet with a small amount of olive oil before adding it to the hummus.